Impact of sprouted wheat grain flakes on the quality characteristics of dough and bread made from wheat flour

Bread is an essential food in many countries of the world, so it is important to increase its nutritional value. For this purpose, products of processing of plant raw materials with a high content of useful substances are effectively used. An important stage in the development of the technology of such products is the study of the influence of enriching raw materials on the formation of bread quality. This article presents the results of a study of the course of microbiological processes of dough ripening, changes in its structural and mechanical properties, organoleptic and physicochemical indicators of the quality of baked bread with the addition of sprouted wheat grain flakes. It was found that in dough with sprouted wheat grain flakes (10…20 % instead of wheat flour) the indicators of titrate acidity and the amount of released carbon dioxide are 7.0…17.0 % and 9.0…26.4 % higher than in the control sample, which indicates the intensification of lactic acid and alcoholic fermentation. This is explained by the activation of fermentation microflora due to the increase in the amount of mono- and disaccharides, amino acids, vitamins, and minerals present in sprouted wheat grain flakes in the dough. A 9.0…26.4 % higher indicator of dough spreading with flakes indicates a weakening of the dough structure, which is associated with their high enzymatic activity, which causes more intensive hydrolysis of gluten and starch in wheat flour. To obtain bread with high organoleptic and physicochemical properties, it is advisable to use no more than 15 % of sprouted wheat grain flakes. The use of flakes will allow creating a bread technology that can be recommended for the nutrition of people living in extreme conditions