Makhinko V. The improvement of technology of bakery products with products from soya

Work is dedicated to the improvement of technology of bakery products with products of processing of soya for increasing of their quality, biological value and digestibility. Ways of preparation of soya grain and its processing for minimization of the content of antinutrients have been studied. The flour from soya malt and protein concentrate of soya malt as protein additives to bakery products has been offered. The analysis of technological properties of known and new products from soya has been made. Decrease in the content of inhibitors of tripsin and himotripsin in process of germinating and extruding of soya grain has been shown. The content of complex quality improver of bread with the products of soya processing has been picked up and optimized. The normative documentation on this improver and on soya product with the low content of antinutrients has been developed. Keywords: bread, biological value, soya products, antinutrients, digestibility, inhibitor, germinating, extruding, improver