Mykhonik L. The refinement of bread technology from wheat flour of high output

The dissertation is dedicated to the refinement of bread technology from wheat flour of high output – “Zdorovia” (“Health”). Such flour is made from wholly-milled wheat grain. The chemical composition and bread-making properties of the “Zdorovia” flour have been researched in the work. Biochemicals, microbial and colloidal processes in bread technology from flour of high output have been investigated. It has been proven that addition of dry gluten and enzymatic soya flour to the dough from “Zdorovia” flour improves abilities for gas-making and gas-holding that causes developed bread’s volume and crumb porosity. It is more expedient to make dough from such flour by using of leavens-acidifies. The receipt composition with the base of “Zdorovia” flour has been developed. It provides making of bread with high consumer properties. Based upon the studies normative documentation on new kinds of products has been developed and approved as well as their nutrition value has been determined. Key words: wheat flour of high output, receipt composition, dry gluten, enzymatic soya flour, leaven-acidify, consumer properties.