Development of technological parameters of wheat grain germination

Green wheatgrass juice has an increased nutritional value. It is well suited for enriching bakery products. Juice of green wheat germs, yeast dough made from flour, bread flour with different content germ were identified as objects study. The physico-chemical processes occurring in yeast-free and ready-made umka studied the introduction amount 5-20% by weight water. Changes mass products fraction moisture during storage led to conclusion that slows down staleness bread. As a result, based on complex quality indicator, it was determined recipe grass 5% water would be optimal. degree satisfaction daily requirement basic nutrients calculated introducing into diet addition 5%.