Bakery products are products of daily demand and historically, this staple food product has been produced all over the world according to a variety of recipes, but with the use of herbal food additives growing in local natural and climatic conditions. The main disadvantage of application and use of seeds of aromatic plants and various powders from them is the high temperature of baking bakery products, at which many biologically active substances are transformed into other substances that can not only enrich the quality of bread, but bring it harm in the form of changes in the external surface, taste, odor, color, acidity and porosity. The purpose of this study is to develop a technology of production of grain bread “Mozhevelovyˮ with the use of bioactivated grain in water-alcoholic extract of juniper berries and introduction of water-alcoholic extract of lungwort into the recipe, which will increase the shelf life of bread and increase its biological value. The object of the study is unscoured wheat grain, cleaned from weed impurities, calibrated and washed with water. Grain bioactivation was carried out by germination in 2.2% water-alcoholic extract of juniper berries in the unit for germination of grain crops. Recipe for the production of grain bread “Mozhevelovyˮ was worked out at threefold repetition of experiments: in each experiment the quantitative composition of the components of the recipe was changed. All three recipes of components are given in the patent of the Russian Federation № 2791448 “Method for the production of grain bread Mozhevelovyˮ. According to the results of experimental studies of the samples, the quality indicators of grain bread “Mozhevelovyˮ were determined.
technology, equipment, patent, grain bread, juniper, berries, extract
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