Pasechnik I. Scientific Explanation of Usage of Contemporary Variety of Hop in Bakery

The thesis presents the results of studies of economic and technological suitability of modern varieties of hops for use in baking. It also provide recommended time for harvesting varieties of hop cones Haidamak for use in baking. The article sets the dependence between the content of bioactive components and weather conditions. It determines the influence of the process of storing the loss of alpha acids, total polyphenols and essential oils. The optimal accumulation of bitter and polyphenolic compounds in the hop extract during cooking and an estimated average yield (61,34 %) of bitter substances in it. The optimum concentration of bitter compounds and polyphenolic compounds that inhibit the development of extraneous microflora bread. Developed objective criteria for evaluation of chemical-technological modern varieties of hops to the suitability of their use in bread baking. This paper provides a formula that allows normalized insert of hops into the bread. It explained social significance of the proposed varieties of hops in the bakery, which lies in improving its taste, and physical and chemical characteristics and the provision of prevention and health areas.