The use of millet in the production of healthy purpose bread

The suitability of millet use in the production of bakery products is ground in the research paper. The results of the elaboration of the receipt composition of new type of bread from wheat flour with millet, which is pre-cooked until soft is presented. The use of dry ferments instead of thermophilic yeast is suggested with the aim of elaboration of healthy purpose food products. The introduction into receipt of enzymatic agents with hemicellulаse activity, namely preparation Pentopan 500 BG, which is manufactured by ?Novozymes A/S? is suggested for improving of the structural and mechanical properties of dough and wheat bread quality. Organoleptic and physical and chemical quality indices of control bread sample (without the addition of millet) and experimental samples with different amounts of millet are determined. The expediency of wheat flour substitution for millet in the amount of 20 ? 30 % is established. It is shown that the bread with the content of millet is characterized by high nutritional value and at the same time has high quality indices which fully meet the requirements.