The influence of processed products of wheat germ on grain bread quality

Development and introduction of new types of bakery products with increased nutritional value is one of the basic and urgent problems in the bakery industry. The solution of it is the use of whole grains, as well as secondary products of their processing. The use of by-products of wheat germ (oil, oilcake, oilcake flour), which are rich in proteins and enhances the nutritional value of products is considered to be a promising area in the bakery industry. At the same time the program objectives products, developed in the framework of the "Strategy of development of the food processing industry of the Russian Federation for the period up to 2020"products, are expanding the production of cereal-based foods, and involving of secondary resources in the economy. These technologies are resource efficient. They allow efficient use of by-products raw materials of the milling industry. The process for the preparation of grain bread on the basis of a thick sourdough from bioactivated wheat grain is known. However, despite all the advantages of grain breads with high amounts of dietary fiber, minerals and vitamins, they exhibit low levels of protein and lysine deficiency. At present larger preference is given to the raw materials of natural origin (millet, buckwheat and oatmeal flours, fruit puree, whole grains, oil, flour and wheat germ flakes, and etc.) for foods enrichment in modern food science. Products of processing of wheat germ: oil, flakes, oilcake and oilcake flour are widely used in bakery technology. To improve the nutritional value flour from wheat germ oilcake was used in the work. In the course of the research its positive effect on the quality of semi-finished and finished products was found. They differed from the control sample in a high content of antioxidants and better digestibility of proteins bread crumb.