Morgun V. . Scientific principles of the technology of the increased food value wheat flour and cereals production.

The dissertation is devoted to investigation of the methods of food value increase of a high-quality wheat flour and cereals on the basis of rational use of grain peripheral parts of a grain. For description of the source of raw materials the chemical composition and technological properties of wheat and its processing products have been studied in different regions of Ukraine. It has been studied, that grain peripheral parts are characterized by the increased proteolytic, lipolytic, oxide-reductase and decreased b-amylase activities and in the mixtures with high-quality wheat flour are capable to reinforce biochemical processes of baking production, strengthen gluten and improve bread quality. The technologies of the production of the flours new grades, not ground cereals and flakes with the increased content of bran grain products have been developed. Technical conditions of Ukraine have been developed and approved for all new grain products. The main results of the work have been applied in industry .