Humeniuk Oksana, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Кseniuk Мariia, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Ilin Ruslan, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Language: ukrainian


One way of enriching of white bread is to add of grain cereals. This bread is different from the usual bread increased content of many essential nutrients: protein, vitamins, minerals, fiber and so on. The use of such enriched bread will improve the bowels, reduce the risk of diabetes, heart disease, etc. normalize bile secretion. The impact of different types of grain additives (whole or almost-whole wheat grains) on the physico-chemical and organoleptic properties of white bread has been studied. For preparation of the dough was chosen sourdough fermentation, the use of which positively affect the organolepticproperties of bread, improves texture and slow process the staling of bread. Based on the results obtained the new methods of preparation of white bread with wheat grain have been proposed.

Key words:

enriched bread, whole or almost-whole wheat grains, biological and nutritional value of bread, organoleptic parameters of bread, porosity and acidity of bread, sourdough


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