CHANGES IN THE PHYSICAL AND CHEMICAL PROPERTIES OF WHEAT GRAIN DURING GERMINATION AND ITS USE IN THE PRODUCTION OF BAKERY AND FLOUR-CONFECTIONERY PRODUCTS
The paper considers the physico-chemical properties of wheat grain during germination and the development of technology for the production of flour from sprouted wheat. The objects of the study were samples of wheat grains before and after germination, as well as their sequential grinding and flour production. Studies have shown that the acidity of flour from sprouted wheat is doubled: ordinary flour has an acidity of 5o, the acidity of flour from sprouted wheat was 12.6 O. Increasing the acidity is one of the ways to combat the potato disease of bread. In this regard, the partial replacement of ordinary flour with flour from sprouted wheat grain in the production of bakery products will make it possible to increase the acidity of bakery products and thereby prevent the development of potato disease in bread and bakery products, and, consequently, increase the shelf life of products. sprouted wheat, confectionery, flour. Based on the conducted research and the experimental data obtained, a method for obtaining flour from sprouted wheat has been developed and the production of bread and flour confectionery products using flour from sprouted grain has 119 ПАЁМИ ДТТ 2(49)2022 been proposed. The proposed technological solutions will provide the population with functional and therapeutic and preventive products based on plant raw materials, with minimal technological losses.