Bondar N. The researching of technological properties of food lupin and developing of ways of lupin using in bread-making

The dissertation is dedicated to the developing of scientifically grounded technology of bread of increased food, biological as well as consumer value with using of products of lupin processing (PLP). The chemical content and technological properties of flour from wholegrinded lupin grain have been determined; the estimation of expedience of germina-ting and extruding of flour and malt of lupin has been made as change in chemical content of ready product as well as their biological value and technological characteristics as raw of bread-making show. The influence of PLP to biochemical, microbiological processes in dough and their structural-mechanical properties has been researched. Experimentally grounded that bread products with PLP are able to take out from organism the toxic substances. The normative documentation for the PLP and bread products with PLP has been developed and approved. Keywords: white food lupin, malt of lupin, food value, biological value, bake-ry products.