[Gingerbreads of enhanced nutritional value with the non-traditional raw materials].

The results of the research on quality indicators and nutritional value of gingerbreads made from non-traditional raw materials are presented. The flour from whole-hulled chickpea seeds, whole-wheat flour, flour from the buckwheat bran and mustard oil has been used. Non-traditional types of flour were added in the form of flour composite mixture instead of wheat flour (50%) according to the recipe of glazed gingerbread, mustard oil - 8% to the total weight flour. It has been shown that the usage of unconventional materials can improve the organoleptic and physic-chemical parameters, increase the antioxidant activity, and enhance the nutritional value of gingerbreads produced according to GOST 15810-2014. It has been found that the consumption of 100 g of enriched gingerbread products satisfied the average daily requirement of protein by 10%, fat by 2-6%, carbohydrates by 19%, dietary fiber by 14%, calcium, potassium and selenium by 5-8%, magnesium, phosphorus and iron from 15 to 30%, vitamins B1, B2 and PP by 8-11%, vitamin E by 3-18%, essential amino acids from 9 to 20%.

[Bread from the bioactivated wheat grain with the raised nutrition value].

Bread from the bioactivated grain of wheat differs in high content of dietary fibers, minerals and vitamins compared to traditional types of bread, but, despite this, it has low protein and lysine content. The aim of the study was the development of bread with the raised nutritional value from the bioactivated wheat grain by use of flour from cake of wheat germ (6.5%). It has been established that the flour from wheat germ has protein biological value (77.4%) and the amino acid score according to lysine (100.3%) above 12 and 40.5%, respectively, compared with those from bioactivated wheat. During calculation of nutritive, biological and energy value of products from the bioactivated wheat grain it is revealed that the biological value of bread from wheat germ flour slightly exceeded the biological value of the bread without its addition and amounted to 70.80%, due to a high protein content and a balanced amino acid composition. The protein content in the test sample of bakery products was 19.0% higher than the control, phosphorus - 13.0%, zinc - 50.0%.

[SANITARY-TECHNOLOGICAL APPROACHES OF THE IMPROVEMENT OF THE BREAD PRODUCTION WITH THE USE OF HOP COMPOSITION].

In the aricle there are considered the processing technologies for the improvement of the quality of leaven and sprouted wheat grain products, which being notable for unstable microflora need for the quality control and research of micro biological indices. The use of hop composition was established to give rise in the increase in the quality of the thick grain leaven. It is proved that in this microbiological indices of bakery products advanced, the number of mesophilic aerobic and facultative anaerobic microorganisms falls, the duration of storage without signs of growth of molds increases. This work is of practical interest in refining the quality of bakery sprouted wheat grain products and their microbiological purity.