Bondar I. Elaboration of bread making technology from flour mixtures of high food value

3.Thesis deals with elaboration and scientific ground of bread mak-ing technology from flour mixtures of high food value. The chemical composition of intermediate products of sort wheat ground and their bread making properties have been investigated. On the ground of the data it was determined that using of dunsts of primary break system and the flour fraction with high albumen con-tent improve the food value of bread. Mathematical models that have been worked out give opportunity to optimize the correlation of bread mixture components due to their flour making properties. On the ground of the experimental data and generalization of con-clusions the technological regime of bread making from created flour mixtures has been worked out. Key-words: flour, dunst, fraction, bread baking properties, albumen, oxidation, food value, staleness, chemical components.