Rak V. The refinement of bread with hop technology

The dissertation is dedicated to the refinement of bread with hop technology for improving consumer properties and enriching by biologically active substances. The kinds of hop as well as way of its adding into the dough have been sub-stantiated. The technological properties of hop have been observed. The native hop preparation for baking with reduced quantity of bitter substances and increased poly-phenols was developed with Agrarian Institute Polissya of NAAS, Ukraine. The quantitive estimation of bactericidal effect of aroma hop, its component and way of hop adding to the wide spectrum of contaminated microflora of bread was given. The influence of parameters of welding and leaven to the quality indexes has been obtained. Scientifically grounded is choose of microflora for leaven making. The way of dough kneading with hop leaven and fermented welding for rye-wheat and wheat bread was recommended. For wheat bread author propose way of wheat dough kneading which is consist of four stages: bitter fermented welding - hop leaven - leavened dough - dough with adding 25 % leaven to the leavened dough. Enriching of bread with polyphenol by adding 0,12 % to the weight of flour na-tive hop preparation has been installed. Using of the native aroma hop Zlato Polissya in quantity 0,08 % covers need in xanthohumol (has strong anticancer activity) in 31,8 %. So, such bread has functional properties. The decreasing of phythine content in hop bread was installed. Expedience of the bread fortification with calcium was substantiated.