Bortnichuk O. Improvement of the technology of bakery products of gerodietetic purpose

The paper is devoted to the use of wheat bran (WB), dry whey (DW) and vitamin D3 in breadmaking in order to enrich the products with physiological and functional ingredients and expand the range of gerodietetic bakery products. It has been proved that by the chemical composition wheat bran and dry whey predominates wheat flour of the first grade with a content of complete protein by amino acids profile, food fibres, minerals and vitamins. It has been established that dry whey in general has a positive effect on the quality of bread in doses of 3 ... 5 % to the mass of flour. Increasing the dosage of DW leads to a deterioration in the quality of finished products. It has been proved that the addition of wheat bran to 10 % by weight of flour will allow the bread to be enriched with food fibres without complicating the technological process of production and significantly reducing the quality of finished products. It has been established that when combined addition of WB and DW to the flour of first grade, the influence of wheat bran on the properties of dough and gluten proteins and, as a consequence, on the quality of finished products prevails. It has been proved that the composite mixture reduces the formation of gas in the dough (by 3,5 %) and the specific volume (by 2,5%), and the grain of bread. It has been determined that the use of lecithin and enzymatic modification of lactose of DW can smooth the coherent negative effect of wheat bran and dry whey on the rheological properties of the dough and bring them to the level of the control sample without additives. It has been confirmed the expediency of fortification of bakery products with vitamin D3 by the method of experimental and statistical simulation. The optimum method of dough kneading was determined – dough kneading on dispersed phase with dry whey, wheat bran, lecithin, β-galactosidase and vitamin D3. The results of the research have been tested in the production conditions at the «Variah» Ltd., PE «Zhuk L.M.», as well as in the educational process of NUFT. The project of normative documentation for 4 types of bakery products: bread «Babusyn», bread rolls «Rankova», «Soniachna» and «Sviatkova» was developed and approved. It has been determined that the developed products have better organoleptic properties, stay longer fresh than bread of the first grade wheat flour. It has been shown that products with wheat bran and dry whey have a more valuable chemical composition than bread from wheat flour on the content of protein, food fibres, vitamins, minerals and are able to better provide the organism in physiologically active substances, so they can be attributed to products with functional properties. It has been established the effectiveness and safety of using «Babusyn» bread to correct the level of vitamin D3 for people with deficiency of vitamin D3 by theclinical trials.