Abstract
The production of bread with addition of selenium-enriched soya malt was studied. Processing of this soya malt included soaking of the soya beans in the solution of hydroselenite with concentration 1.5mg Se/L (20μg of Se per 1g of soya beans), then 4days of beans germination at 20°C, drying at 50°C until moisture content 8%, separation from the sprouts and grinding. The soya malt was a powder containing 15-18μg of Se in 1g. The accumulated selenium was mainly in the protein fraction of soya malt. Addition of selenium-enriched soya malt to leaven intensified activity of yeasts and lactic acid bacteria. The quality of the wheat bread with selenium-enriched soya malt was better than that of the bread in control. The enriched bread had specific pleasant smell and soft texture. The daily intake of 277g of bread with the selenium-enriched soya malt, which is added in quantity of 1.0-1.75% to mass of plain flour, ensures the consumption of 30-50% of selenium recommended daily allowance for 17 million population of the northern and northwestern Ukraine.
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