Stepankova G. Technology of wheat bread with the use of processed maize and oat germs

Object - wheat bread technology. Aim - improvement of wheat bread technology with the use of fine extraction cake of oat and corn germ cake for the increase of nutritive and biological value of the products. Methods of the research - standard and special organoleptic, chemical, analytic, physical, physical-chemical, microbiological methods for the determination of quality of outward raw materials, semi-finished and ready products; mathematical methods of planning the experiment and processing of the results of the research. Scientific novelty: application of fine extraction cake of oat and corn germ cake with high level of nutritive fibers, nutritive and biologically active substances in wheat bread technology for obtaining products with the increased nutritive and biological value is theoretically and experimentally substantiated. . It is established that addition of the investigated supplements promotes growth of elastic properties of dough, intensifies the process of acid accumulation and gas formation, slowdown of the process of firming of bread. Wheat bread technology with the extraction cake of oat and corn germ cake is improved. Assortment of the products with the adopted normative documentation is elaborated. New types of bread are characterized by high organoleptic and physical-chemical quality parameters, increase of the content of essential amino acids, nutritive fibers, vitamins, magnesium, iron, low-molecular phenolic compounds and tannins that allows to recommend them for health and therapeutic nutrition. The improved technology is certified and introduced to baking enterprises and educational process of Kharkiv State University of Food Technology and Trade.