Study of the possible use of flour obtained from wheat grain sprouted after radiation treatment in bread baking

The research literature studies the effect of different types of radiation on the viability and safety of grain crops. At the same time, there has been found a selective approach to the problem of using radiation and other abiotic factors, based on the goals in plant growing or in the food industry, which determined the complexity of the current work in estimating the effect of low doses of γ-radiation on the technological properties of grain, flour and bread, taking into account different doses of γ-radiation, controlled germination, whole grain milling. The primary object of the study was the grain of spring common wheat variety ‘Iren’. The wheat grains were irradiated at the “Era” RCOHS” using the RTU-3000 unit. Germination was carried out under controlled conditions. There has been estimated the effect of increasing the radiation dose to 20 Gy on enhancing the kinetics of grain germination and increasing the hardiness of the grain. There has been found that sprouted wheat grain bioactivated by radiation, which has improved nutritional value, can be used as a raw material for flour production and in bread baking. The obtained flour is of low moisture 9.1–9.2 %, which provides its better storage. There have been characterized regularities of uniform porosity, dense and elastic crumb of bread in whole-ground wheat bread samples baked from grain treated with low doses of radiation due to the greater amount of gluten (36.0–36.3 %) and its good quality, elastic properties of the dough. There has been found that in bread samples made from sprouted grain, due to the high quality of gluten (75–80 units of IDK) with lower porosity values compared to bread made from non-sprouted grain, the organoleptic properties of the bread fully comply with the established requirements for whole wheat bread. The results of the current study have shown the feasibility of using low doses of radiation, germination, and the use of whole-ground flour to form the consumer value of wheat bread.