TECHNOLOGY FOR PRODUCTION AND QUALITY OF BREAD BAKED FROM WHOLE GRIND WHEAT FLOUR

This article examines the possibility of improving and expanding the range of functional breads. A number of laboratory bakings of bread were carried out from the whole-ground wheat flour of various sizes obtained by us; bread made from grade 1 wheat flour, baked in the laboratory of the Muhlenchemie Technology Center of Synar Group LLP (Almaty), was taken as control. The purpose of this work was to study the quality of bread made from whole-ground flour of various grindings. The flour used for baking bread was treated with an inert gas – nitrogen. Nitrogen treatment was used to increase the safety of flour during storage.
Coarsely ground bread was characterized by a lower volume of 1670 cm3 and a low crumb porosity of 43.56%. which is significantly lower than the performance of bread made from medium and fine flour. The results of laboratory baking of bread from medium-ground whole-ground wheat flour, in comparison with other samples, showed better baking properties. Thus, with a crumb porosity of 63.87%, the volumetric yield of bread from medium-ground flour was 2180 cm3; from fineground flour, the volume of baked bread was 15% lower than from medium-ground flour and amounted to 1770 cm3.
In terms of fat content, bread samples differ significantly, more than 2 times higher in comparison with bread made from 1st grade wheat flour. The mass fraction of carbohydrates in samples of bread made from whole-milled flour of various grindings is lower than in bread made from 1st grade wheat flour. Thus, in bread made from whole-ground coarse flour, the amount of carbohydrates was 45.96%; average 45.13%; small 43.37%.

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