PRODACTION OF BAKERY PRODUCTS USING WITH FLOUR FROM GERMINATED WHEAT GRAINS

Abstract

This article reflects the results of a study of the technology for the production of bakery products using flour from germinated wheat. The composition and value of this type of raw material is given. It is noted that thanks to germinated wheat, it is possible to preserve as much as possible an acceptable part of the shell and aleurone layer, which includes many vitamins, proteins, macro- and microelements. The influence of this type of raw material on the technological process of bread production has been studied. A review of the literature in the databases Scopus, Web of Science, as well as publications recommended by the Committee for Quality Assurance in the Field of Education and Science of the Ministry of Education and Science of the Republic of Kazakhstan. The organoleptic and physico-chemical parameters of the product were determined. Formulations of a new therapeutic and prophylactic product of increased biological and nutritional value have been developed. As a result, it was concluded that the best sample is bread with a dosage of 10% flour from germinated wheat.