The thesis is devoted to development and scientific substantiation of the technology of bakery products with increased food value as a result of the use of the germinated grains mixture of wheat, oats, barley and corn produced by the company "CHOICE", Ukraine, Kiev, and improvement of its quality and shelf life due to development of polycomponent mixtures.
With the help of mathematical modeling it is established that rational dosage of the mixture of germinated grains in the recipe of bread from wheat flour of the higher grade and bun products is 15 % to the mass of flour; in recipes of the pastry products there is an opportunity to replace 50 % of wheat flour with the mixture of germinated grains. The developed products, along with the increasing of food value, show the stickiness of the middle of the bread and the decrease of specific volume of products. It has been found that the stickiness of the middle of the bread is connected with the formation of a large number of dextrin due to the high amylolytic activity of the germinated grains mixture of cereal crops. The decrease of specific volume of products is due to the change in protein composition of the dough, namely, the decrease in the number of gluten and the increase in the content of the intermediate fraction, as well as the increase in the content of hemicellulase, which strengthen the dough system.
Three recipes of polycomponent mixtures have been developed to ensure that the mixture of germinated grains does not adversely affect the quality of bakery products. For bread from wheat flour the recipe of which includes
15 % mixture of germinated grains developed polycomponent mixture "Solodok super". Components of mixture "Solodok super": chicory inulin, whey powder enriched with Mg and Mn, dried wheat gluten, apple pectin, carboxymethylcellulose, phosphate concentrate, Enzymatic preparation Deltamalt, lactic acid. For bun products the recipe of which includes 15 % of the mixture of germinated grains developed polycomponent mixture "Solodok +" which includes inulin of chicory, whey powder enriched with Mg and Mn, apple pectin, phosphate concentrate, enzymatic preparation Deltamalt, ascorbic acid. For the pastry products, in recipes of which 50 % of flour is replaced by a mixture of germinated grains, polycomponent mixture "Solodok" is developed. Mixture "Solodok" includes ground cinnamon, dried wheat gluten, apple pectin, phosphate concentrate, ascorbic acid.
It has been found that the use of recipe components of developed polycomponent mixtures provide improvement of structural and mechanical properties of the dough. For example, dried wheat gluten in the composition of polycomponent mixtures promotes increase of gluten in the dough, which gives formation of a denser gluten mesh, which better wrap starch, and also gives the dough better elasticity. Whey powder enriched with Mg and Mn helps to accumulate water-soluble proteins in the dough system, which contributes to its liquefaction of the dough and reduces enzymes activity due to increased acidity. The use of apple pectin increases a small amount of gluten in the pastry, due to the formation of protein-polysaccharide complexes as a result of which a dense gluten mesh is formed. Rheological properties are also improved by the connection of the polar group of phosphate concentrate with water and dough biopolymers and the reduction of energy formed by unbalanced cohesion forces, which results in the appearance of the elasticity and stretching of the dough.
It is proved that the improvement of structural-mechanical properties and intensification of biochemical processes contributes to improvement of quality and increasing of shelf life of bakery products. Due to the increased accumulation of dextrins and the formation of complexes of apple pectin, phosphate concentrate with gluten of the dough, the shelf life of unpacked bakery products is extended up to 72 hours. This is also due to the use in the formulation of polycomponent mixtures of ground cinnamon and inulin, which contribute to moisture retention in finished products due to its greater hygroscopy. Also, due to the greater accumulation of low-molecular dextrins, which keep and do not give during storage of bound water, this is confirmed by an increase in the osmotically and adsorbed bound moisture.
According to the results of the researches three recipes of polycomponent mixtures and recipes for different groups of bakery products were developed and tested at enterprises of bread-making industry: bread "Power of cereals", bun "Healers" and bun "Zhyvynka".
Key words: hardening, polycomponent mixtures, bread, bun, pastry, germinated grains, food fibers, cereals, germination.
