Petryshyn N. A development of technology of bread articles of heightened biological value

The ifluence of soybean flour and в - carotene microbiological on biochemical, microbiological and colloid processes in bagel the dough is studied. Investigated, that at its usage are meliorated is elastic - elastic properties of gluten and dough, that provides im-provement of volume, bloating and brittleness bagel of articles. Set, that for maintenance of high quality bagel of articles technologically possible is the dosage of a soybean flour in quantity 3 % and ? - carotene of microbiological 2 % to mass of a flour in the dough. Is demonstrated, that the depositing in bagel of an article of a soybean flour and ? - carotene microbiological concentrates by its proteins, increases aminoacidic is speed behind a lysine. Is notably increased in them of kept in repair vitamins. Is shown, that a soybean flour and ? - carotene microbiological concentrate bagel article biologically - active materials, that give them of improving properties.