IMPROVING THE QUALITY OF BREAD CEREAL-BASED

The article is devoted to the problem of improving the quality of bread grain, which, due to high Soder-tain dietary fiber, can be attributed to the products of a functional purpose. It is shown that the poor quality of the bread due to the low capacity while gassing high enzyme activity zer new mass-promoting hydrolysis majority contained therein carbohydrates and proteins, which leads to deterioration of the structural and mechanical properties of the cereal dough during its kneading, fermentation and cutting . In order to improve and stabilize the structural and rheological properties of dough from dispersed grain mass expediency of using by-products of cereals - flour crumbs psheary or oatmeal, enzymatic complex which in the course of their preparation is inactivated. Study reo-logic and surface properties of dough based cereal mixture showed that the introduction of the flour in the cereal crumb grain mass by reducing mixtures autolytic activity contributes less intensive zheniyu SNI-effective viscosity of the dough during fermentation. The decrease is due to the adhesion tension semis zheniem CNI-free moisture content in the dough and the rate of diffusion of molecules in the micropores of the contact surface due to increased water absorption capacity of the grain mixture. The use of mixtures of grain contributed to increase gas production in the dough, which is probably due to the presence of crumb cereal flour gelatinized starch, which is more malleable action of amylolytic enzymes dispersed grain. On the basis of a comparative analysis of the quality of semi-finished and finished products substantiated methods of cooking cereal-based test using mixtures of strong wheat. It was found that the use of mixtures of grain mass and dispersed flour cereal crumbs in a ratio of 75:25 in the preparation of bread and a thick sponge bezoparnym accelerated way in the concentrated lactic ferment promotes formoustoyity, the specific volume of bread, cereal-based products and getting the right shape with a well-developed structure without undermining the porosity and cracks. On the basis of the research draft regulatory documents for new types of corn bread, the technology which has been tested in a production environment.