Semenova A. The refinement of bakery products technology with groats crops processing products application.

The thesis is devoted to the refinement of technology whole-wheat and whole-spelt bread with oat and buckwheat flakes application. The chemical composition and technological properties of wheat and spelt flours, oat and buckwheat flakes were investigated in this work. The cereal flakes effect on the manufacturing processes and finished products quality was defined. The effectiveness of the flour replacement in the bread recipe by 15% oat and buckwheat flakes was installed. The technological measures and dough cooking methods with flakes for produce of end-product with good quality were been substantiated. The essence of biochemical, microbiological and colloidal processes in technology of the whole-flour bread with flakes were disclosed, the changes in structural and mechanical properties of the test uncovered were identified. It was established that the products of cereal stale slower these products have the high nutritional value. According to the conducted researches, the recipes and technological instructions for breads «Drevlyansky with oat flakes», «Drevlyansky with buckwheat flakes», «Protein-oat bread» and «Protein-buckwheat bread» were developed.