The dissertation is devoted to the development and scientific rationale of the rye-wheat bread technology with the use of meal of wheat germ, oat germ and rosehips, which are by-products of oil production of the corresponding oils done by CO2 - extraction. The different influence of experimental meal on the structural and mechanical properties of rye-wheat dough is proved. It is shown that as a result of weakening of gluten of wheat flour and acceleration of hydrolysis of starch under the action of active enzymes of wheat germ meal, resiliency, viscosity, elasticity, gas-holding capacity of dough decreases. This leads to a decrease in its volume by 9.8…31.7% and an increase in adhesion. And vice versa, in the presence of oat germ and rosehip meal rate of spreading is reduced, modulus of resiliency and elasticity of the dough is increased as a result of the improvement of gluten wheat flour state, especially by adding rosehip meal. Plastic viscosity is increasing under the action of highly hydrophilic substances of meal, as well as gas holding capacity, adhesion is decreasing, which leads to an increase in dough volume by 7.3…21.9 and 8.3…26.8%. For maximum usage of technological and physiological potential of the meal under research and provision of high quality products, it is recommended to use wheat or oat germ meal together with rosehips meal. Using mathematical methods of planning a complete factorial experiment and optimization of technological processes, the optimal prescription dosages of wheat and oat germ meal together with rosehip meal were determined, which are 10.0 and 4.8% and 16.0 and 4.2%, and the dough moisture should be 48,3% and 48.7%, respectively. In these settings porosity, specific volume and shape stability of bread with compatible addition of WGM and RM close to those of the control sample and OGM and RM - exceed them and crumb of bread gets a nice brown color. Recipes and technological scheme of rye-wheat bread «Chernihiv» with compatible use of wheat germ meal and rosehips were developed, as well as bread «Gift of Nature» with co-adding of oat germ meal and rosehips, which have approved technological documentation on Ltd «Dobrodiya Foods». Approbation and implementation of the developed technologies are carried out in production at Kritikova’s O.V. individual entrepreneur company «Pekareff»,
Ltd «Nasha Bulochka», Ltd «Dobrodiya Foods».
