Kryvoruchko M. Technology of floury culinary products on the basis of germinated wheat

The thesis is devoted to scientific substantiation and development of the technology of floury culinary products of enhanced nutritional value on the basis of wheat germinated in sea salt solution. It is proved that due to diffusion during germination of wheat in sea salt solution the mineral content in flour made of this wheat increases by 6,7-64,0%. It is found that the formation of rheological properties of semi-finished gluten-free dough made of flour "Zdorovja" at the level of traditional wheat flour is possible through the use of carrageenan, probably because sulfate groups of carrageenan molecules interact with charged groups of flour proteins. The technology and the range of floury culinary products, made of flour "Zdorovja", are developed. Normative and technological documentation is developed and certified, new technologies are implemented into public catering establishments. Economic effect of implementation is calculated.