Technological decisions in making bakery products with application of products of green foxtail processing

The research objective was the development of techno-logical decisions by making bakery products with application of products of green foxtail processing. The research prob-lems were to investigate the influence of flour from the seeds of green foxtail on rheological properties of wheat flour in “Mixolab” device, to study the effect of flour from the seeds of green foxtail on the quality and consumer advantages of bak-ery products, to develop draft regulatory technical standards on bakery products enriched with the flour from grain green fox tail. The object of the study was grain green foxtail cultivar Yantarnaya from production crops of “Educational-Scientific-Production Association "Povolzhye" of N.I. Vavilov Saratov State Agrarian University (the harvest of 2016). Experiment options were the following: sample No. 1 - control specimen; sample No. 2 - the content of the flour from the grain of green foxtail of 10 % of the mass of the flour; sample No. 3 - the content of the flour from grain of green foxtail of 20 % of the mass of the flour in the recipe of bakery product. As control unified formulation of the Student's long loaf was used. Test baking was carried out in accordance with State Standard 27669-88. At adding the flour to the compounding of bakery product from green foxtail grain the formation of dough ac-cording to Mixolab device was longer at the expense of the content of fiber and pectin so the dilution of the test occurred when gelatinization temperature was higher than that of con-trol. The index of retrogradation of starch specified that pro-cesses of staling were slowed down. The content of gluten in the test samples decreased, but this slightly affected con-sumer properties of finished products. The draft of standard documentation on developed compounding of bakery product STO 9110-001-00493497-2018 has been prepared.