Abstract
Abstract Overall chemical and micro-nutrient composition of Georgian soya varieties grown in different districts of West Georgia have been studied. It was established that “Gurian” soya from Lanchkhuti district is distinguished by the highest content of proteins, fats and dietary fibers that ensures its high functional properties. 18 Aminoacids, mostly fixed in the fractions of globulin and albumin, were identified in protein fractions of Georgian soya varieties that indicates to their high biological value. Highly-bioavailable foods: soya milk, soya pomace and soya flour were obtained during the soya processing; they were tested as food additives in the production of whole wheat bread. Their impact on the fermentation process of wheat dough was studied and the optimal parameters of this process were developed.
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