UDC 664.664.9

 

S. Mykolenko

M. Omelchenko

 

Expanding the range of food products enriched with valuable nutrients as well as reducing the loss of raw materials along the food chain are essential tasks of the food industry. Production of sprouted wholegrain bread allows to exclude the intermediate stages of grain processing and obtain the final product for consumer, while increasing the efficiency of grain using, minimizing the loss of food row material, energy and labor resources in the technological cycle. Spelt grain has a high content of proteins, lipids, dietary fiber, vitamins and minerals, which is the main reason for the growing demand for this culture in the EU and the USA. Spelt mucopolysaccharides are capable of enhancing immunity, lowering blood cholesterol. Protein content of spelt grain is 2.4 % higher than that of wheat, and it increases by 7.8 % in wet gluten. Spelt spouted wholegrain bread showed a 7 % reduction in volume and deteriorating organoleptic characteristics. Obtaining spelt spouted wholegrain bread of decent quality needs to adjust the composition and technological parameters of spelt grain processing. Chia seeds as functional ingredient were introduced into the composition of the bread as a whole and crashed. According to comprehensive assessment, the samples of bread with crushed chia are by 36 % better than the control samples. Crushed chia seeds have a positive effect on the specific volume of bread, increasing it in 6–8 % compared to control samples without chia seeds. When using plasma-chemically activated water, the soaking time of the spelt grain is reduced from 24 to 16 hours. The bread made using plasma-chemically activated water has a 48 % higher specific volume than the products made using water without pre-treatment. The products made with water exposed to the action of non-equilibrium plasma with a concentration of peroxide compounds 200–400 mg/l show the highest quality. The use of crushed chia seeds in the amount of up to 10 % and applying plasma-chemically activated water while soaking spelt grain can improve quality of spelt sprouted wholegrain bread and allow to obtain a product enriched with biologically active components, reducing the duration of bread production.

Keywords: spelt, sprouted whole grain, bread, chia seeds, plasma-chemically activated water.

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