Abstract:
Of the article provides a scientific justification for the production of health-promoting bread rolls using barley malt and whole-grain wheat flour. Modern nutrition requires the creation of products with increased nutritional and biological value, enriched with complete proteins, essential amino acids, vitamins and minerals. In this regard, a promising direction is the creation of functional grain products, in particular bread rolls, which are characterized by high nutritional value, good organoleptic properties and the possibility of enrichment with natural plant components. The aim of the work is to develop a technology for the production of health-promoting bread rolls using malt and whole-grain wheat flour, as well as to assess their quality indicators. Based on the analysis of literary sources and experimental studies, the choice of raw materials characterized by increased nutritional and biological value is justified. It has been established that barley malt is a source of complete protein, essential amino acids, B vitamins, minerals, and antioxidants, and the use of whole grain wheat flour ensures the preservation of fiber, biologically active substances, and contributes to the formation of functional properties of the finished product.The optimal ratio of recipe components (70% barley malt and 20% whole grain flour) has been experimentally determined, which provides the best organoleptic indicators and a balanced chemical composition. According to the results of sensory evaluation, the highest scores were received by model composition No. 4 (4,9–5,0 points), which was characterized by uniform color, pleasant taste, pronounced aroma and crispy structure. It was established that the physicochemical indicators (humidity 8,0–8,3%, acidity 5,0–5,5°) meet the requirements of current regulatory documentation, and microbiological indicators do not exceed permissible norms, which confirms the safety of the product and the stability of the technological process
