Kordzaya N. The formation of quality of bread made from a whole wheat grain with inclusion of root crops

The thesis is devoted to the formation of quality of bread made from a whole wheat grain with inclusion of root crops. The expediency of use of celery parsley, and parsnip roots in a bread made from a whole wheat grain with a purpose of improving consumer's properties was grounded in the work. A merchandising estimation of quality of new products based on the analysis of organoleptic and physical-chemical characteristics, indicators of food and biological value, safety and medico-biological indexes was made. The changes of basic indexes of the quality of bread made from a whole wheat grain with inclusion of root crops during storage were studied. There was determined the warranty period of storage in a package with polypropylene filming, which is 48 hours. There is elaborated normative documentation on the new production, and was hold their industrial testing. A definition of economic efficiency and social impact of the inclusion of root crops into the bread made from a whole wheat grain in a production and consumption were hold.