WHEAT BRAN USE IN BAKERY PRODUCTS MANUFACTURE AS DIETARY PRODUCTS

The purpose of the study is to study the quality of white bread "Wheat Healthy" with the optimal partial replacement of wheat baking flour of the highest grade with wheat bran. The objects of the study are samples of white bread “Wheat healthy”, made from baking wheat flour of the highest grade with its partial replacement with wheat bran, added with different percentage replacement. Experiment with study options: options with 10; 20; 30 % with the replacement of wheat baking flour of the highest grade with wheat bran, compared with the control variant, was performed to establish the optimal percentage replacement. The content of solids increases by 1.48 g in comparison with the control in variant № 2 (a sample with 10 % replacement of wheat flour for wheat bran). The variant of experiment No. 2 has no contrast indicators to control. Physico-chemical parameters (duration of dough fermentation, layering, baking) in the variant of experiment № 2 correspond to the control variant. The tasting evaluation of white bread Pshenichnyj poleznyj compared with the control (white bread Pshenichnyj) showed the advantage of the product of white bread Pshenichnyj poleznyj in the variant of experiment № 2. This is expressed in the quality indicators of bread samples in this variant of the experiment: taste and aroma; structure, texture and form. Color and appearance corresponds to the control. Both the total (178 points) and the final (25 points) marks are high, exceeding the control.