DEVELOPMENT OF THE BAKERY GOODS PRODUCTION TECHNOLOGY USING FLOUR FROM GERMINATED WHEAT GRAINS

Abstract

Germinated wheat is a biologically valuable product which has a high concentration of vitamins, complete protein, macro- and microelements. The use of flour from germinated grains of wheat enables us to get bakery products with functional properties. In the manufacturing process of bread production when changing wheat flour for flour from germinated grains such problems as decrease in gluten proteins, high activity of starch-converting enzymes occur. There are significant failures of finished products: fine-porous, stale bread crumb, low specific volume and shape stability, mold damage, and potato disease while keeping. In this regard choosing optimal bread recipes
with grains from germinated wheat is a topical task. The paper deals with the technology of bakery goods production by changing wheat flour for flour from germinated wheat grains in the concentration from 5 to 20 %. The research studies on physical and chemical indicators and the organoleptic analysis of finished products were conducted. The increase in the amount of flour from germinated grains in bread recipes leads to an increase in the moisture content up to 41.9 %, deacidification up to 0.8 %, and decrease in porosity up to 72 %. The products with 20 % of germinated grains had a maximum deviation from a check sample. The bakery products which contained 5 and 15 % of germinated wheat grains were characterized by the best organoleptic indicators: a thin crispy crust, a homogeneous yellowish crumb with an even fine texture, brisk bread taste and flavor. The authors have determined the optimal concentration of flour from germinated wheat grains, which makes up 15 %.