Antonyuk M. Development of technological basis for enrichment of bread and loaf production with selenium

The thesis is devoted to scientific foundation of selenium shortage in food rations of Ukrainian population and development of technological basis for enrichment of bread with selenium in biologically safe form. The impact of various selenium carriers onto biochemistry, microbiological processes and structural-mechanical properties of bread. Soybean malt, containing selenium, was chosen as the most promising malt due to the fact. The conclusion has been made that bread and loafs production enrichment with selenium is expedient in the process of half-stocks preparation, which envisage biomass accumulation and growth of fermentative microflora activity: rye and wheat sour milk ferments, liguid yeast and phase of pressed and dry yeast activation. Use averagely of bread, enriched with soybean malt containing selenium, per day will provide 30...50 % of human organism daily need of the selenium. Key words: selenium, sodium hydroselenit, growing of the malt, soybean malt containing the selenium, technologyofbread enrichment.