Bazhay S. Development of technology of health-improvement products from a sprouted grain

The dissertation is devoted to the problem of development of new food products on the basis of grain. The changes of content are explored biologically active matters of wheat grain were explored in the process of his sprouting. On that ground expedience of the use of sprouted grain of wheat is grounded for making of health-improvement products on the initial stage of his sprouting. Compounding composition of products is developed on the basis of sprouting grain of wheat. Their basic physical and chemical indexes and food value and guarantee term of saving, are defined. The optimum modes of heat treatment of products which provide the normal saving of products during 12 days from the day of making at for temperature 10 ?С. An apparatus-technological chart is developed and the basic technological parameters of production of products are set. A normative-technical document is developed on health-improvement products from a sprouted grain. Key words: health-improvement products, wheat, sprouted grain,biologically active matters, indexes of quality.