Improvement of the technology of bakery products using the wholemeal spelt flour

Bread is one of the most popular mass-consumption products in Russia and world. The improvement bread quality, development new varieties with increased nutritional biological value will improve nutrition patterns population rational way. objective this study to justify use wholemeal spelt flour formulation wheat bread. Generally accepted standard research methods were used. It experimentally proved that addition blend increases activity amylolytic enzymes, as well decreases mass fraction crude gluten all dough samples. When adding proportion 40% weight, physical chemical parameters did not deteriorate fell within normal range, compared control sample production bakery increase products, expand range for healthy nutrition.