WHEAT BRAN INFLUENCE ON BAKERY PRODUCTS QUALITY AND NUTRITIONAL VALUE

The purpose of the study is the influence of wheat bran on the quality and nutritional value of bakery products for positioning them as a healthy product (for example, the bun Sdobnaya uluchshennaya). Follow-up tasks: to make control samples of the Sdobnaya uluchshennaya bun with different percentages of replacement of wheat flour for wheat bran and evaluate the quality of the products; to carry out a tasting evaluation of the samples of the Sdobnaya uluchshennaya bun with different percentages of replacement of wheat flour for wheat bran and establish its best dosage in the product; perform a tasting evaluation of samples with different percentages of replacement of wheat flour for wheat bran; perform a comparative assessment of the nutritional value of products to position them as a useful product. Four variants were investigated: control (no replacement of flour with wheat bran); option number 1 – replacement of 5 %; option number 2 – 10 %; option number 3 – 15 %. Physical and chemical indicators (humidity, quantity and quality of gluten, falling number) and organoleptic indicators (taste, color, smell, etc.) comply with the requirements of GOST R 52189-2003. The quality indicators of wheat bran correspond to their requirements as an object of study. A comprehensive assessment (organoleptic, physico-chemical and tasting) of the samples of the Sdobnaya uluchshennaya bun with different percentages of replacing wheat flour with wheat bran showed that sample № 2 (in which 10 % replacement of flour with wheat bran) has the best performance and is in the category useful bakery products for a healthy diet.