Technology Of Bread Research Articles

Spelt Grain Use in the Technology of Grain Bread of Increased Nutritional Value

The range diversification of new generation products with increased nutritional value has been an urgent problem of the bakery industry for many years. The research aim is to develop technological solutions for the spelt grain “Runo” use in the bread technology of increased nutritional value with high quality indicators. The thesis presents a comparative analysis of the chemical composition of spelt Triticum dicoccum (Schrank.) Schuebl grain of the “Runo” variety grown in the Oryol region and soft wheat grain. The authors revealed the high content of proteins (14.5 %) in the spelt, characterized by a balanced amino acid composition, dietary fiber (5.2 %), minerals (2.1 %). They run the technological potential evaluation of spelt grain according to the raw gluten content and quality and the drops number. There were a slight decrease in the amount of raw gluten (by 1.0 %) and deterioration of its elastic properties (transition to the “unsatisfactorily weak” group) at the stage of grain preparation (soaking process). A man developed technological solu tions for the whole-grain bread production from spelt: suggested ascorbic acid solution (0.005 %) use to level out changes in the protein-proteinase complex of spelt grain during soaking; introduced soy lecithin in the aqueous fat emulsion form into the bread formula tion to improve the grain bread quality and preserve products freshness for a longer time. The researchers determined rational dosages of lecithin (0.5–1 % by grain weight), which introduction contributed to an increase in the grain bread porosity by 6 % and the specific volume by 5 % compared with the control.

Development of wheat bread recipe with pumpkin paste

The object of this study is the production technology of bread with pumpkin paste. The task to enrich bread with pumpkin paste was resolved. The influence of different amounts of pumpkin paste on the technological parameters of the quality of wheat bread and culinary quality was investigated. It was established that the addition of pumpkin paste influenced the technological parameters of the quality of bread. Bread baking loss decreased from 10.8 % to 9.9 with the addition of 5 % pumpkin paste. In the variant with 60 % pumpkin paste, the bread baking loss was 3.8 %. With the addition of 5–25 % of pumpkin paste to the bread recipe, bread shrinkage increased significantly to 4.2–4.3 % compared to control (3.5 %). A significantly larger volume was obtained by adding 25–30 % pumpkin paste. With this amount of paste, this indicator was 207–211 cm3/100 g of dough and 346–348 cm3/100 g of flour. With the addition of 35–60 % of pumpkin paste, the volume of bread was 330–338 cm3/100 g of flour. A significantly higher specific volume was obtained by adding 25–30 % of pumpkin paste – 2.0 cm3/g of dough and 2.3–2.4 cm3/g of bread. The addition of pumpkin paste increased the mass of bread from 133 to 135–166 g. It was established that the organoleptic assessment of bread did not change from the amount of pumpkin paste. The smell, taste, pores in size and uniformity correspond to the highest level of assessment – 9 points. The elasticity and consistency of the crumb was at the level of 7 points. The surface of the crust corresponded to 3 points, the glossy surface – 3 points. A distinctive feature of the research results is that in the technology of bread it is necessary to add 25–30 % of pumpkin paste. The use of this amount of pumpkin paste provides bread with a volume of 346–348 cm3/100 g of flour. The smell and taste of bread according to this recipe is high – 9 points. The recommendations reported here can be used by small and medium size enterprises for the production of bakery

Protein substances of rice flour and its use in wheat bread technology

The protein substances of the recipe components of bread determine not only its biological value, but also the structural characteristics of the dough for bakery products. In connection with the military aggression of the russian federation, the ecological, economic and food situation in the world has significantly worsened. This caused exacerbation of diseases, including those of the gastrointestinal tract, such as inflammatory bowel disease. According to the recommendations of nutritionists, , it is necessary to increase the content of complete protein with the maximum limitation of fiber in the diet of such patients. For this purpose, rice flour is a promising raw material with a low dietary fiber content. Rice flour contains less amount of total protein than wheat flour, but it is more complete. It was established that the limiting amino acid of wheat flour is lysine, the amino acid score of which is 0.44, in rice flour it is 6.92. The limiting amino acid of rice flour is tryptophan, the amino acid score of which is 1.61. This indicates that rice flour is complete in terms of amino acid composition, since the amino acid score of the limiting amino acid is more than 1. The difference in the protein composition of wheat and rice flour affects the structure of the dough. The content of raw gluten decreased when replacing part of the wheat flour with rice flour by 21.6-55.6% with an increase in the percentage of replacement. The elasticity, hydration capacity of gluten and its extensibility also decreased. The limiting amino acid in all bread samples is lysine, but in the control sample its amino acid score is 0.46, while with an increase in the percentage of replacement of wheat flour with rice flour, it increased to 0.82-2.10. In the sample with the replacement of 20% flour and more, the amino acid score for lysine exceeds 1, which means that the protein of these samples is complete. Considering the obtained results, it is worth replacing about 20% of wheat flour with rice flour.

Development of gluten-free bread biotechnology using fermented scald

The article is devoted to the development of gluten-free bread technology with scalded flour, fermented by lactic acid bacteria and yeast isolated previously from samples of good quality gluten-free sourdough. The species affiliation of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures was established. The antagonistic and acid-forming activity of lactic acid bacteria and the fermentation activity of yeasts were investigated. An increase in the content of volatile acids in fermented scald and the acidity of finished products was established when using scald fermented with a heterofermentative strain L.brevis E139. As a result of the research, a biotechnology of fermented scald was developed, which makes it possible to obtain gluten-free bread with increased physical, chemical, organoleptic quality indicators and safety for diet therapy for celiac disease. The influence of the sourdough with a new microbial composition on the physico-chemical, organoleptic quality indicators of finished products and their resistance to mold and potato disease was studied.

Experimental substantiation of the application of plant extracts and enzymes to obtain safe raw materials for whole grain bread technology

Currently, ensuring the high quality and safety of food is the most important condition for a rational diet, maintaining health, mental and physical performance and supporting the body's defense systems. The modern environmental situation is one of the conditioning factors of the nutritional status of the population. It is known that more than 70 % of the total amount of pollutants entering the human body falls on food. The purpose of this work is to improve the safety and quality of raw materials and grain products for whole-grain bread technology using enzyme preparations and extracts of plant origin during grain defrosting. Reasonable effective doses of enzyme preparations have been determined. Cellolux was introduced at a dose of 0.03–0.08 % by weight of grain solids. To reduce the content of toxic elements in the grain, 0.05 % of the mass of grain solids was chosen, the optimal duration of defrosting is 6 and 12 hours, but depending on the efficiency of the time ‒ 6 hours. The grain was soaked at a temperature of 23 °C (room temperature). Extracts of leaves and stems of rosehip, sea buckthorn and barberry were used as plant material. The use of these plant raw materials is explained by the fact that their leaves and bran extracts contain polyphenols with antioxidant, antimicrobial and carcinogenic properties. For disinfection and purification of grain from heavy metals, a content of 0.05 % of the grain weight was selected. The effect of plant extracts on the microbiological contamination of grain during soaking and in preparation for the production of grain bread and preventing microbial spoilage of bakery products during storage has been studied. And extracts of rosehip leaves and sea buckthorn stalk have a pronounced antimicrobial effect against fungi of the genus Pénicillium. That will make it possible to exclude diseases of bread and improve its rheology

Exploring the Technology of Gluten-Free Bread

The article presents the main properties and characteristics of amaranth, flax, rice, buckwheat flour, as well as the results of obtaining gluten-free bread based on combined flour. The physicochemical properties of the combined flour have been determined and the formulation of gluten-free bakery products has been developed. The technology of gluten-free bakery products based on combined flour has been improved. The general patterns of changes in the nutritional value of a new product have been studied. Feeding patients with gluten intolerance, improving the adequacy of treatment, improving the quality of life of the patient and his family. The article is devoted to the expansion of the range and development of bakery products. Studies have confirmed the absence of toxicity of amaranth for patients with celiac disease, as well as a review of the physico-chemical parameters of amaranth, buckwheat, flax and rice flour, percentages of the content of substances necessary for the human body. This summary information is used in further research to develop special gluten-free bakery products with combined flour. The general patterns of changes in the nutritional value of a new product have been studied. Baking work was carried out practically. As a result, it was found that sample No. 3 meets the requirements of gluten-free bread. The color of the samples was uniform, the surface color was brown, soft, porous, breadcrumbs were elastic, odorless, and the taste harmoniously fit into gluten-free bread. Bread meets the requirements of the current regulatory documents.

Microbiological characteristics of bread dough and nutritional quality of “Tabnen-naow,” ethnic artisan bread in Burkina Faso

AbstractThis study aimed to evaluate the microbiological characteristics of bread dough and the nutritional quality of “Tabnen-naow,” an ethnic artisan bread consumed mainly in Burkina Faso. Originating in Boussé, this bread is spreading to the outskirts of Ouagadougou for several reasons, such as the increase in the price of industrial bread and especially the supposed low glycemic index of artisan bread. However, there is insufficient information in the literature about the nutritional quality and technology of artisan bread in Burkina Faso. For this purpose, surveys were conducted among artisan bakers in five artisan bread production units in Ouagadougou, using survey forms to draw the production diagram. The microbiological characteristics of bread dough were evaluated using standard microbiology methods. Lastly, the nutritional quality of ethnic artisan bread was determined using standard techniques. All the bakers were male, between 22 and 34 years old, with an average age of 27.8 ± 5.1 years. They all used wheat flour, mainly (80%) from the Grand Moulin du Faso (GMF). The Baker’s dough fermentation was done at room temperature using dry or lyophilized yeast. The interesting microorganisms (yeasts, lactic acid bacteria) were present in all the bread dough samples. The yeast (2.5 108 CFU/g) and lactic acid bacteria (2.27 107 CFU/g) were abundant apart from the one bread dough, which had a low lactic acid bacterial load. The ethnic artisan bread contains carbohydrates (88.20–89.05%), proteins (9.60–10.60%), and minerals such as iron (11.56 to 89.27 mg/kg), calcium (00.00–290.03 mg/kg), and zinc (69.18 ± 36.74 to 389.10 ± 32.89 mg/kg). The nutritional composition revealed that ethnic artisan bread could contribute significantly to a healthy diet and food security.

Use of lupine flour and cavbuz puree in bread technology

Introduction. The influence of vegetable additives: сavbuz (a hybrid of watermelon and pumpkin) puree and flour of non–alkaloid lupine on the nutritional and biological value of wheat bread, its sorption capacity in relation to toxic lead ions was studied. Materials and methods. Content of following substances was determined: proteint by Bradford method; starch by polarimetric method; fat by exhaustive extraction with chemically pure hexane; vitamins E, P (rutin), β–carotene colorimetrically; vitamin C titrimetrically; В1, В2 fluorometrically; fiber by acid hydrolysis; pectin by the calcium–pectate method; te amount of lead absorbed by “wet burning” method. Results and discussion. Cavbuz puree is a rich source of substances with antioxidant activity: β-carotene, 13.4 mg, Р (rutin), 45.4 mg, phenolic compounds, 283.23 mg, as well as natural food sorbents such as fiber 1.7% and pectin, 1.5% per 100 g of product with moisture content 83.1%. According to sensory and physico-chemical characteristics, cavbuz puree may be used as a component in the manufacturing of health products. Lupine flour contains 3.9 times more protein, 40 times more fiber, 10.5 pectin substances compared to wheat flour; a significant amount of tocopherols, 12.8 mg, β-carotene, 0.52 mg, vitamin C, 35.84 mg per 100 g of product with moisture content 9.5%. The inclusion of 4-7% of lupine flour and 3–5% of cavbus puree in the recipe of wheat bread, makes it possible to obtain bread for health purposes, in which the protein content is 22–32%, fiber content is two to three times higher, tocopherols are 9 times higher than in control, provided that the physico-chemical and organoleptic parameters of the product are acceptable. 100 g of developed bread provides 23% of the minimum rate of pectin consumption, 6% of the daily need for vitamin E; 13.8% in В1, 14% in β–carotene; 6.6% in flavonoids, which are absent in wheat bread. Enriched bread has a 25–30 times higher sorption capacity for toxic divalent lead ions than wheat bread. Conclusions. It is recommended to use of cavbuz puree and flour of non–alkaloid lupine varieties for the production of wheat bread with increased nutritional value.

Application of a multi-component bakery improver in the technology of wheat bread enriched with the mixture of sprouted grains

Application of a multi-component bakery improver in the technology of wheat bread enriched with the mixture of sprouted grains

Use of rice flour in wheat bread technology

Last decade is characterized by the increase in the incidence of inflammatory bowel diseases all over the world. Diet therapy, which includes reducing the amount of dietary fiber and including phospholipids in it, is effective in maintaining a sTable condition in case of these diseases. A promising raw material with a low dietary fiber content is rice flour, which may be added to the recipe of bakery products to replace part of wheat flour. The aim of the work was to determine the influence of rice flour on the course of the technological process and the characteristics of the dough in bakery products manufacturing, as well as on the quality indicators of bread made from wheat flour, which contains lecithin. Rice flour contains 1.8 times less protein than wheat flour, but this protein is more complete in amino acid composition. The content of dietary fibers in rice flour is 8.5 times lower. The gas-forming capacity of the dough with lecithin separately and in a mixture with rice flour increases by 8.4−18.7 % when replacing 10−40 % of wheat flour. It was established that in the dough sample with lecithin, the amount of formed and fermented sugars increased by 1.2 % and 12.1 %, respectively, compared to the control sample without additives. With an increase in the percentage of replacement of wheat flour with rice flour, the amount of formed sugars increased by 35.2−39.0 %. The amount of fermented sugars also increased by 19.6−31.8 % with an increase in the percentage of replacement. The shape stability of bread slightly improved with the addition of lecithin. However, when adding rice flour, the shape stability of the products decreased by 7.1−26.8 %, as well as the specific volume and porosity of bread

THE EFFECT OF DOUGH PREPARATION METHODS USING BEET JUICE ON THE QUALITY INDICATORS OF WHITE FLOUR BREAD

The article considers the possibility of using beet juice in the production of white flour bread. The use of beetroot juice in the recipe will not only enrich the product with vitamins, minerals, dietary fiber, pectin, fiber, but also improve and make the appearance of the product noticeable. The purpose of the research is to study the technology of white flour bread production with the addition of table beet juice. The tasks are the following: to substantiate the use of beet juice in the technology of wheat bread; to investigate the effect of beet juice on the lifting power of baker's yeast; to determine the effect of beet juice on the quality indicators of wheat bread; to develop a technical and technological map for white flour bread with the addition of beet juice. To evaluate raw materials, semi-finished products and finished products, modern methods of analysis have been used to determine the chemical composition, nutritional and biological value, physicochemical and organoleptic characteristics of the samples under study. Trial baking was carried out on the basis of the Maikop State Technological University at the Department of Food Technology and Catering, the Faculty of Agricultural Technologies. To knead the dough, a blend of juices obtained from Bordeaux and Krasny shar beet varieties was used. The dough was prepared using straight dough method, long straight dough method and sourdough methods. In the course of the study, a positive effect of table beet juice on the technological properties of the dough, the lifting power of yeast, as well as the quality of the finished bread was established. The use of juice during kneading has shown an acceleration of the lifting force of the yeast and an improvement in its technological properties.

EFFECT OF STRUCTURE-FORMING AGENTS AND SPONTANEOUSLY FERMENTED BUCKWHEAT SOURDOUGH ON THE QUALITY OF GLUTEN-FREE BREAD

Gluten-free bread is a product with reduced nutritional value, since the amount of starch in its recipes ranges 50–90% of the mass of loose raw materials. A topical task is to improve the nutritional value of gluten-free products by including flour of cereal crops in the recipe as part of a growth medium of baking sourdoughs. Among the entire assortment of structure-forming additives, hydroxypropyl methylcellulose (HPMC) and xanthan gum still remain understudied as to their optimal dosage and effect on the technological process, whether separately or as a composition. Neither is there enough information on using cereal flours, structure-forming agents, and their combinations to manufacture bread with the minimum starch content. Baking tests in the laboratory have shown that in the technology of gluten-free bread with a high cereal flour content, it is advisable to use a combination of the structuring agents HPMC and xanthan gum in the amounts, respectively, 0.75% and 0.25% of the weight of the flour/starch mixture. This technological approach will allow achieving a high volume of bread, a smooth surface, and a well-developed, uniform, and thin-walled porosity of the crumb. Schemes of the dilution and production cycles of spontaneously fermented sourdough made from green buckwheat flour have been developed, and the specific features of preparation and the process parameters have been indicated. The sensory, biotechnological, and physicochemical characteristics of the quality of the finished sourdough have been investigated. Following the technological regulations developed, a high-quality semi-finished product was obtained, which could be further used in the production process. Laboratory tests in baking bread with the addition of the newly created spontaneously fermented buckwheat sourdough have shown results proving that it can be effectively used in the technology of gluten-free products. It has been established that the optimal percentage of sourdough in the recipe of buckwheat-rice gluten-free bread is 10–20% by weight of the flour/starch mixture. It has been proved that the sourdough can intensify acid accumulation processes in the dough and accelerate its maturation. The finished products had a pronounced taste and aroma as a result of the activity of lactic acid bacteria.

Improvement of Technology and Commodity Characteristics of Bread Enriched with Flour from Secondary Soy Raw Materials

В статье рассмотрена актуальность использования в рецептуре хлеба натурального растительного сырья, в частности муки из вторичного соевого сырья, в качестве добавки для повышения его пищевой ценности. Разработана технология производства и рецептура хлеба с соевой белково-углеводной мукой. Представлены результаты исследований изменения органолептических и физико-химических показателей хлеба в процессе хранения. Экспериментально доказано, что использование белково-углеводной муки при производстве хлеба позволяет повысить содержание белка, пищевых волокон и витамина Е в готовом продукте.

An Electrochemical Determination of the Total Reducing Capacity of Wheat, Spelt, and Rye Breads.

The most interesting activities associated with bread components such as phenolic compounds, fibre, tocols, or newly formed compounds in the Maillard reaction, are their reducing properties responsible for the formation of the overall reducing capacity of bread. Among the electrochemical methods, the cyclic voltammetry (CV) technique has been recently adapted for this purpose. In this study, the application of the CV assay for the determination of the total reducing capacity of flours, doughs, and breads as well as their crumbs and crusts, originated from wheat, spelt, and rye formulated on white flours (extraction rate of 70%) and dark flours (extraction rate of 100%) and baked at 200 °C for 35 min and at 240 °C for 30 min was addressed. The reducing capacity of hydrophilic extracts from white flours and breads as well as their crumbs and crusts showed double values when compared to that of lipophilic ones whilst hydrophilic and lipophilic extracts from dark breads and their parts revealed comparable levels. The dark wheat, spelt, and rye breads showed an approximately threefold higher total reducing capacity than white breads. Baking at higher temperature slightly increased the total reducing capacity of breads and the highest value was found for dark rye bread as well as its crust baked at 240 °C for 30 min. The cyclic voltammetry methodology showed to be especially suitable for screening the bread technology and allows for obtaining rapid electrochemical profiles of bread samples.

The influence of grain mixtures on the quality and nutritional value of bread

The desire to survive in a competitive environment mobilizes managers to make unconventional decisions to increase their product range, quality, and safety. This study aims t to create a technology of bread with increased nutritional value using bioactivated cereal mixtures and develop new bread recipes. The experiment used bioactivated wheat and maize grains, flax, rye flour, 1st-graduate wheat flour, spontaneous fermentation starter, salt, and water. Vegetable components such as dried crushed hawthorn berries, jaggery, and barberry were also used. Standard, generally accepted chemical and organoleptic methods of examining raw materials, semi-finished and finished products were used. It was found that the best physical and chemical indices were possessed by testing the bread prepared with the addition of a 20% grain mixture. All experimental analyses improved several parameters compared to the control sample. The nutritional value of obtained products was increased from 0.5 to 3 times. According to the obtained results, it is possible to conclude the relevance of this topic is getting a new range of bread products with increased nutritional value.

Use of yacon in the technology of bread of graded wheat flour

Expanding the range of raw ingredients with high concentration of nutrients that are deficient in the diets of the population is in line with modern trends in the field of healthy nutrition. These raw materials include yacon, which is known for its high inulin content, which, during storage or hydrolytic cleavage, is converted to fructose and other compounds in the form of fructans. The rationale for the choice of recipe composition of bread from graded wheat flour with the addition of yacon powder was carried out according to the results of studying the dynamics of the biotechnological characteristics of the dough and the quality of finished products. As it was shown by the results of the study, the introduction of 3.5% by weight of flour of powdered semi-finished product from yacon into the recipe composition improves the texture, taste, and aroma of bread made from graded wheat flour. 7% addition equates the sample to the control in terms of the structure of porosity, volume and shape, but darkens the crumb and makes the color of the crust more pronounced. 10.5% addition of yacon powder leads to the decrease in the sensory perception of bread

The impact of the freezing process on the grain bread quality

Currently, many studies dedicated to the elaboration of new methods of the production of functional alimentary products, including bread made of bioactivated wheat, are being carried out. The application of frozen semi-processed goods will allow one to reduce the labour input in the technological process of grain bread production, conditioned by the introduction of the bioactivation stage. It is acknowledged that the quality of products can change due to the process of freezing. That is why this paper investigates the impact of the process of freezing on organoleptic and physical-chemical quality indicators of grain bread, its microstructure and protein digestibility. The results of the conducted experiment have demonstrated that grain bread baked with the use of frozen semi-processed goods made of bioactivated wheat has slightly lower physical-chemical indicators than those for the bread made without the application of the freezing technology. The data received via electron microscopy has proved the fact of the presence of larger pores in the sourdough of products made of frozen dough if compared to bread baked without frozen raw materials. It is explained by the appearance of large air gaps around the surface of gelatinised starch grains in the samples. The application of frozen dough in the grain bread technology contributed to the increase of protein digestibility that resulted from more active protein destruction at low temperatures, which increases its digestibility. However, the application of the deep freezing technology of dough will help to stop and restart the production process quickly and will shorten the duration of the process of preparation of grain bread. Moreover, this technology will allow one to provide consumers with functional bread made of bioactivated wheat grains in numerous country regions.

Development of bread technology with high biological value and increased shelf life

As an additive to bread, it is proposed to use a powder made from derivatives of Sorbus aucuparia mountain ash processing. The powder production technology involves freezing fruits, preliminary dehydration by osmotic dehydration, drying in an infrared dryer and grinding. The technology of bread with an extended shelf life and increased biological value has been developed, and some of its physical and chemical properties have been studied. To determine the feasibility of using powders from Sorbus aucuparia processing derivatives, their amino acid spectrum was analyzed by the chromatographic method. 17 amino acids in the amount of 7.43 g/100 g were identified, 7 of which are essential (valine, leucine, isoleucine, lysine, methionine, threonine, phenylalanine) in the amount of 1.84 g/100 g. The highest concentration of the total number of amino acids is glutamic acid (1.57 g/100 g), which gives the powders the properties of natural preservatives, increases the storage capacity of bread. The experiment showed that adding 20 % powder from Sorbus aucuparia processing derivatives to wheat flour bread allows at least doubling its shelf life. However, such an amount of additive affects the porosity of the bread and its organoleptic properties. Therefore, a sample was made with the addition of 10 % powder, and no defects in taste, smell and shape of bread with the addition of mountain ash powder were found. When using the developed technology, the time for making bread is reduced by 30 minutes compared to the classic straight dough method and by 120–150 minutes compared to the sponge dough method. The shelf life of bread according to the proposed technology is 15 days

Justification of the feasibility of using wild-growing inulin-containing plants in bread technology

This article discusses the use of additives from the roots and rhizomes of inulin-containing plants in baking. A method has been developed for the production of bread with the addition of powders of wild-growing inulin-containing plants at a dosage of 1.5%, which makes it possible to obtain a new type of bread while reducing the consumption of baker’s yeast by 10-15%, or reducing the duration of dough fermentation by 15-20%. The content of inulin in 100 g of bread made from wheat flour with the addition of 1.5% to the mass of high elecampane powder is 0.41 g/100 g (S.V.), the fructose content is 0.35 g/100 g (S.V. ). It was found that the added additives do not reduce the microbiological safety of bread. So, QMAFAnM in the sample with high elecampane - 3.5 × 102, in the sample with dandelion officinalis - 1.0 × 102, in the sample with greater burdock 2.3 × 102, which meets the requirements of SanPiN. The quality indicators of powders from roots and rhizomes have been determined, their influence on the technological process of bread production has been studied. A rational dosage was established in the amount of 1.5% by weight of flour, which makes it possible to obtain bread with high quality indicators, increased nutritional value.

Pea Germ Powder as Ingredient of Fortified High-Grade Wheat Flour Bread

Bakery and pastry based on high-grade wheat flour have poor biological value whilst being highly calorific; this calls for adjustment in their chemical composition. Grain processing waste including pulp, germs, bran, husks, etc., are promising materials that could be used to enrich foods with indispensable components. This paper presents a technology of baking bread with pea germ powder along with evidence-based recommendations on the quantity and method if admixing germs to dough. Evidence suggests that adding pea germ powder to high-grade wheat flour improves its biological and nutritional value and helps expand the range of fortified foods.