Development of a functional bread technology based on a grain baking mixture

One of the priority areas for developing food industry is to increase production functional products. When latter, fruit and berry processing products, grain baking mixes are used. At same time, there no with use bioactivated wheat, characterized by an increased content macro- micronutrients, antioxidants, a reduced amount phytin. However, preparation bread based on mixture wheat crushed disintegration wave method moisture 10.0 ± 0.5 % led products sticky, strongly jamming crumb. The aim research was develop improved quality it. first stage research, composition selected obtain best product, at second stage, chemical evaluated developed mixture. change in properties dough during fermentation, indicators after 20 hours storage its were accordance methods specified current standards. have been observed sample obtained basis mixture, 100 g which 75 dry disintergation-wave method, 25 - flour grade. As result assessment it has found that belongs using this technology will also allow us solve one tasks state policy field healthy nutrition aimed increasing