Development of technological parameters of wheat grain germination

Abstract

Green wheatgrass juice has an increased nutritional value. It is well suited for enriching bakery products. Juice of green wheat germs, yeast dough made from wheat flour, bread made from wheat flour with different content of green wheat germ juice were identified as objects of study. The physico-chemical processes occurring in yeast-free dough and ready-made bread from wheat umka were studied with the introduction of green wheat germ juice in an amount of 5-20% by weight of water. Changes in the mass of products and the mass fraction of moisture during storage led to the conclusion that the introduction of green wheat germ juice slows down the staleness of bread. As a result, based on a complex quality indicator, it was determined that the recipe for bread made from wheat flour with the content of wheat grass juice in the amount of 5% by weight of water would be optimal. The degree of satisfaction of the daily requirement for basic nutrients was calculated by introducing bread from wheat flour into the diet with the addition of green wheat grass juice in the amount of 5%.