QUALITY OF GRAIN AND BREAD

Indicators of properties of grain can be divided into two groups: properties peculiar to grain of the crop, as well as properties that vary within the same crop. Studies of eligibility of certain varieties of grain for use in the processing industry is new. In addition, there are no recommendations for triticale grain production for the moment. Eligibility of grain for industry is characterized by its quality as a raw material for recycling. For grain, as a raw material for processing, its biometric characteristics, size and uniformity of grain mass have the main technological importance Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected. The elaborated method of bread manufacturing by new recipes relates to the field of agriculture and food industry and may be used at a laboratory baking of bread. There was experimentally grounded and introduced the change of a part of recipe quantity of wheat flour for dried and comminuted plants.