Nikonchuk O. Scientific substantiation and development of technology of increase of biological value of bread

The Dissertation is devoted to the questions of technology development of increase of biological value of bread with entering L-lysin and vitamin Premix. The optimum contents of these additives in bread is determined. Influence of the additives on biochemical and microbiological processes is investigated with preparation of the past, on him structural - mechanical properties, on the contents of aromatic substances, preservation of freshness of bread. Explored of technology factors on preservation L-lysin and vitamins in Premix in process baking is investigated. The degree of maintenance of daily requirement lysin and vitamins is established as a result of enrichment of bread by these additives. Are developed new recipes. Main result of Dissertation have found a production introduction on bread-plant of firm "Sparta" and bread-plant 3 in Kiev.