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The aim of the study was to determine the bioavailability of minerals and oxidation-antioxidant status in the laboratory animals fed with bread from regular and bioactivated wheat grain. Material and Methods -Studies were conducted for 21 days on white inbred BALB/с mice. The animals were organized in three groups with 30 mice in each one. Group 1 (control group) was given the complete compound feed; Group 2 was fed with regular whole wheat bread; and Group 3 was given the bread from the bioactivated wheat grain. Their blood plasma was tested for total protein, cholesterol, glucose, low and high density lipoproteins, phosphorus, calcium, magnesium, iron, zinc, malondialdehyde (MDA) levels, and the activity of superoxide dismutase (SOD). Calcium was detected histochemically using McGee-Russell's method with Alizarin red S. Results -It was established that the levels of glucose, total protein, cholesterol, and lipids in the blood plasma of animals in all groups were within the physiological norms. There were no significant reliable deviations in the levels of mineral substances in the blood plasma of the animals in the study groups. However, the histochemical response of the bone tissue calcium to the Alizarin red S revealed significant differences in its content in the tissues between the animals of the three groups. At the 21 st day of the experiment, the maximum light absorption of the colored specimen was observed in Group 3 which indicated higher calcium content in the bone tissue of the animals fed with the bread from the bioactivated wheat grain. The oxidation-antioxidant status of the animals in Groups 2 and 3 was higher than that of the control group. On the 21 st day of the experiment, MDA content in the blood plasma of the animals in Group 3 was 0.04±0.017 mmol/L which is 2.0 and 1.5 times less as compared to Groups 1 and 2 respectively. The activity of SOD in the blood plasma on the 21 st day of the experiment was the highest in Group 3 animals. Conclusion -The experiment on the laboratory mice has shown that the use of the bread from the bioactivated wheat grain makes it possible to improve the bioavailability of minerals and increase the antioxidant activity of blood plasma.

The article is devoted to the consideration of issues related with finding ways how to reduce the environmental burden in the wheat grain processing. Based on the analysis of the current state and prospects for the development of the grain processing, flour and bakery industries, the prospect of finding technological solutions for the processing of wheat grain, precluding the formation of bran as a by-product, is substantiated. It has been shown that, due to its chemical composition, wheat bran is a valuable ingredient from a biomedical point of view for inclusion in the diet of a modern person. It is noted that currently used in the baking industry for the enrichment of high-grade wheat flour with dietary fiber and bran can not be called the best from an economic point of view, since they lead to a significant increase in the cost of the final product for the consumer. The authors proposed the most rational from an environmental and nutritional points of view, the method of processing wheat grain, the technology of grain bread of high nutritional value from bioactivated wheat. Due to the process of bioactivation, the content of phytin in the grain is reduced by 75% compared with the original, that allows increasing the bioavailability of the mineral substances of bread for the human body to assimilate. Economic calculations have shown the advantage of the proposed technology of “Bioamarant” bread compared to a wheat flour product containing wheat diet bran (“Dairy-bran bread”): the cost is lower by 19.54%. When producing bread from bioactivated wheat in the amount of 22.5 tons / day, 13.4 tons of wheat should be spent. That is, the absence of the process of grinding this amount of wheat grain prevents the formation of 2.5 tons of bran per day, as well as the formation of emissions into the atmosphere in the amount of 3.2-6.5 tons (in terms of a year) of harmful substances, which will certainly allow reduce environmental stress.

Introduction. Various formulations of sprouted grain breads, including those with amaranth flour, were developed to combat food-related diseases. Healthy food industry requires thorough assessment procedures and hygienic practices. The research objective was to assess the functional properties and safety indicators of amaranth bread made from sprouted wheat grain. Study objects and methods. One day old grain bread was tested for antioxidant activity using amperometric method. Its glycemic index was determined according to the ratio of the area under the glycemic curve per bread sample to the area under the glycemic curve for pure glucose, expressed as a percentage. Crumb proteins digestibility was measured in vivo using ciliates Paramecium caudatum. Phytin content was measured by the colorimetric method, while safety indicators were compared to the Technical Regulations of the Customs Union No. 021/2011. Bound moisture content was determined with a refractometer after three days of storage according to the change in sucrose concentration. The number of mesophilic aerobic and facultative anaerobic microorganisms (NMAFAnM) was described based on State Standard 10444.15-94. Results and discussion. The amaranth flour slightly affected the antioxidant activity of the grain bread. It decreased the glycemic index by 8.3% and increased the microbiological purity by 1.4 times, raised the crumb proteins digestibility by 3.0%, reduced the phytin content by 7.0%, and slowed down the staleness process by 12 h. In terms of safety indicators, the obtained sample of amaranth grain bread met the TR CU 021/2011 requirements “On food safety”. The decrease in the glycemic index values could be explained by the lower activity of amylolytic enzymes in amaranth flour compared to sprouted wheat. The low digestibility of carbohydrates resulted from their effect on starch. The increase in digestibility and the decrease in phytin content were caused by the lower amount of dietary fiber. The high content of bound moisture explains the longer shelf life. Amaranth flour had lower microbiological contamination compared to wheat, which decreased the NMAFAnM. Conclusion. Amaranth flour had a positive effect on the functional properties of grain bread safety indicators, which makes it possible to include it into sprouted wheat grain products.

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