STUDY OF TECHNOLOGICAL ASPECTS OF GRAIN BREAD PRODUCTION WITH USING ADDITIONAL TREATMENT OF RAW MATERIALS

The article describes the main food industry production trends towards creating functional products that can substitute refined ones and highlights the main issues arising in the production of wheat sprouted grain bread. According to analysis of ukrainian market situation for functional food production, potential benefits from using peripheral parts of the grains in technologies were showed. Research papers aimed to develop and improve the quality of whole grain functional products were reviewed. Technological aspects of grain bakery products were presented and critical issues of their production to be solved were highlighted. Research aim is to develop recipes and determine the optimal process parameters of wheat sprouted grain bread with using plasma-chemically activated water for grain soaking and dough kneading. Influence of the composition and quantity of ingredients on the quality of the bread was considered. According to the results of study, the optimal recipe for preparing wheat sprouted grain bread was established. Usage of plasmachemically activated water played a role of booster for biochemical processes having antiseptic properties therefore its using is proposed to develop the technology of sprouted grain bread. Effect of soaking grain duration onto characteristics of bakery products as well as peculiarities of their quality formation in case of using water exposed to the action of contact nonequilibrium plasma was determinated. Results of comprehensive quality assessment of bread samples are shown. Influence of plasma chemically activated water on the activity of amylase enzymes and intensification of physiological processes in wheat grain were taking into account. Improvement of gas-forming ability of dough made with using wheat sprouted grain and water exposed to the action of contact nonequilibrium plasma is showed. Given the results of study it was proved that using plasma chemically activated water improves quality of wheat sprouted bread and significantly decreased duration of production.