Physiological aspects of creating a flour polycomposite mixture for bread

The paper presents the results of research aimed at creating a flour polycomposite mixture for bread with dry milk whey and rye fermented malt. Leading manufacturers mixtures offer products similar chemical composition. Therefore, it is urgent to expand range new balanced composition, which makes possible obtain bakery consistently high quality. By methods mathematical planning experiment using sequential simplex method, composition was established, including: rye-wheat (60:40) 93.5%, malt 3.75, 2.75%. analysis finished carried out in terms porosity specific volume. content physiologically active substances by calculation method. Bread made from wheat without additives used as control sample. an optimal has best physical characteristics: volume 2.18 g / cm 3 , 70.1%. such minerals Ca, Mg P increased 1.7, -4.5 times, essential amino acids 5.2%, acid rate 1.018.6% compared control. At same time, main nutrients (protein, fat carbohydrates) product close sample, energy value 3.42 kcal.