The article shows the benefits of consuming wholemeal products. However, the level of consumption of these products is low. The reason is primarily the low quality of products: the rough structure of the crumb, rapid hardening. Therefore, there is a need to improve the quality of bread from wholemeal flour. The indicators of quality of wholemeal flour produced by national enterprises are investigated in the work. Analysis of packaging and labeling of test samples of wholemeal flour (according to the manufacturer) showed that some of them are produced in accordance with GSTU 46.004-99 (“Wheat flour. Specifications”), and the quality of other samples is controlled by the manufacturer's own specifications. It should be noted that there are no Ukraine's standards for wholemeal wheat flour. Standard GSTU 46.004-99 (“Wheat flour. Technical conditions”) apply only to wheat graded and dark flour. It was found that the ash content of the studied samples of whole-meal flour (WMF) from wheat and spellta grain is in the range of 0.80–1.46%; paricle size: the residue on the sieve No. 067 – within 0.1–1.7%, the passage of the sieve No. 38 – within 12–34%. The influence of particle size and gluten of wheat and spelta whole-meal flour on its baking properties has been studied. It has been found increasing the volume and porosity of the bread while the particle size decreases. The largest bread volume (400–460 cm3) and porosity (67–68%) had the samples of flour with the smallest particle size (sieve residue No. 067 not more than 1 %, sieve passage No. 38 more than 15–20 %). For samples with a larger particle size (sieve passage No.38 – not more than 15-20 %), the volume of bread and its porosity decreased by 1.2–1.3 and 1.1–1.2 times, respectively. Analysis of gluten quantity and quality effect showed that a rather high quality of wholemeal bread from wheat WMF can be obtained with a crude gluten content in flour of at least 24–26% with a gluten quality of Gluten deformation index (GDI) in a range of 60–80 units. For the production of bread from spelta WMF it is recommended to use WMF with a crude gluten content of at least 30% with a gluten quality GDI in a range of 60–100 units.

The most common in Ukraine today is the use of a synthetic group of technological additives used in flour mills,bakeries, confectioneries, etc. However, more promising and natural is the group of herbal supplements. The articleanalyzes the influence of different potato products in the amount of 4-10 % and extrudates of different cereals on thequality of flour products. The change of properties of trial baking in comparison with the control sample is investigated.The materials of the article show the quality indicators of wheat flour TM "Bogumila" in comparison with therequirements of GSTU 46.004-99. The composition of model mixtures of wheat flour: potatoes in the ratios 96...90:4...10, as well as mashed potatoes and mash 5-10% was developed. Physicochemical parameters of laboratory bakingof bread were determined for the obtained samples.Extrusion of model mixtures of grain with raw potatoes at a temperature of + 100-120 °C and a vapor pressureof 0.2 MPa. Extruded mixtures of wheat and potatoes were added to wheat flour TM "Bogumila" in the amount of 5; 7.5and 10 % by weight of flour before kneading the dough and performed a test baking of bread. Organoleptic andphysicochemical parameters were evaluated for the obtained bread samples. Changes in the baking properties of flourwith the addition of similar crushed extrudates in different proportions have been studied. It was found that the starchcontent in extruded samples increases with increasing humidity and reaches a minimum value with a minimum contentof potatoes and grains of 1.6 and 0.6 mm.It was found that the addition of 7.5 % raw potato pulp and raw 5 % mashed potato in patent baking wheat flouris optimal due to the best quality indicators of products without significant deterioration of traditional organolepticproperties and somewhat delayed staling. Extruded wheat flour obtained from a mixture of wheat and potato, is recommendedas an additive to baking flour in an amount of not more than 7.5 %.

The article presents and briefly discusses the benefits of consuming wholemeal products, including wholemeal flour. The production technologies of wholemeal flour have been classified, and their advantages and disadvantages analysed. The academic community’s research results are contradictory: researchers disagree about whether recombined wholemeal flour is higher in its biological and nutritional value than ordinary flour or not, nor their findings allow definitely recommending this or that technology of its production as effective. Therefore, it is important to develop a new technology of producing wholemeal flour for flour mills. This technology would incorporate the advantages of existing grinding methods and at the same time minimise their negative impact on the gluten complex quality and the nutrient content. The purpose of the study is to give reasons for the structure of the combined technological scheme of milling and the optimum modes of wholemeal flour production. The properties of industrially produced wholemeal flour samples have been studied. The findings allow concluding that the quality of these flour samples varies greatly. This is due to differences in the manufacturing technologies and the vagueness of the very concept of wholemeal flour, which should be defined by regulations along with quality requirements prescribed. Such parameters as ash content and flour particles size (which directly depend on how well the milling scheme is build up and whether all anatomical particles get into the flour) have a significant effect on the baking performance. The laboratory milling was performed following the principle of 100% grinding of grain. Three variants of the combined technological scheme of milling have been studied. The best baking performance resulted from using four roller systems for the primary grinding of the bran products and two millstone systems for the final milling. This allowed obtaining wholemeal flour with smaller particles: the residue on sieve No. 067 was 1.4%, and the outsiftings from sieve No. 38 were 40%. Using more grinding systems is impractical: it will allow obtaining even finer particles, but milling will become too energy-intensive and material-consuming