Kravchenko E. Improvement of the technology of bakery products with the use of dietary supplements from wheat germs

Object - technology of bakery. The aim - improving the technology of bakery products using dietary supplements from wheat germ, namely fine syrupy alcoholic extract and coarse powdered seed meal to enhance biological and nutritional products. Methods - standard and special organoleptic, physico-chemical, microbiological methods for determining the quality of raw materials, semi-finished and finished products; mathematical methods design of planning the experiment and experimental data processing. Scientific novelty: theoretically and experimentally proved technology of improvement bakery products through the use of dietary supplements from wheat germ, namely fine syrupy alcoholic extract and coarse powdered meal with different contents of dietary and nutritional substances that can get products with high vitamins E, B, PP, phenolic compounds, carotenoids, dietary fiber and protein, and high organoleptic and physico-chemical indicators of quality. The results introduced in to bakery production, as well as in the educational process.