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 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

The article is devoted to rationale the need of expand the range of flour products and increase its nutritional and biological value by the whole wheat flour production. The article shows the main tasks and problems facing the modern grain processing industry: increasing the utilization rate of grain; reducing the energy intensity of grain processing technological process; and to expand the range of end-products with increased nutritional and biological value. The production of whole grain flour (WGF) will allow expanding the range and increasing the nutritional value of the finished products. Ukraine's state standards for WGF are absent today. DSTU 46.004-99 named «Wheat flour. Specifications» applies only to high-grade flour and dark flour. The studying of Ukrainian WGF quality indicators showed that some manufacturers are guided by DSTU 46.004-99 in the WGF production, other manufacturers control the quality of flour with their own local specifications. Depending on such indicators as ash and particle size, some of WGF manufacturers adhere to the principle of almost 100% entry of all anatomical grain components into end-products. Despite of this, the particle size may vary by the level of the particle size of the dark flour or significantly differ from it. It depends either on the type of grinding machines (millstones or roller mill) or also on the usage of additional bran grinding in the technological scheme. Other manufacturers, in forming WGF to improve its baking properties, adhere to the principle of eliminating a certain amount of shell particles (in bran form). Such flour has an ash content much lesser comparing to the grain, but also its size depends on different structure and modes of grinding process. The purpose of the work is to substantiate the structure of the technological scheme and optimal modes while making WGF. During the research, a number of laboratory grindings of common wheat and spelta wheat into whole-grain flour were conducted. It is established that for the production of WGF it is most expedient to use combined technological schemes with the use of roller machines as grinding equipment on the main systems of technological process and millstones on the last stage systems for the final grinding of intermediate products. Due to the research, it is possible to recommend a scheme consisting of 3-4 roller mill systems and 1-2 millstone systems. The requirements determined for the wheat WGF particle size: top on sieve No. 067 – less than 2.0% and passage through sieve No. 38 – more than 50%.

The article considers the end use of a new wheat variety with a high biological value, Chornobrova. It is shown that, for the nation’s health, it is important to increase the nutritional value of flour by increasing the content of the main nutrients (proteins) and essential micronutrients, in particular, by biofortification of plants. In the biofortification area, scientists all over the world are actively working on the so-called “coloured,” or pigmented, grain of barley, wheat, rice in order to increase its biological value and make it functional, health-improving food. Of the diversity of the new “colour-grained” varieties, the least studied is wheat, in particular, black (or black-grained) wheat. The purpose of the paper is to prove how practical it is to make whole grain wheat flour of high biological value from black wheat. In order to achieve this goal, the following tasks must be solved: determining the main technological and baking properties of black wheat of the Chornobrova variety and wholemeal flour made from it; studying the parameters of the test-baked bread from wholemeal flour with and without different additives. The study objects are wheat grain of the Chornobrova variety, wholemeal flour obtained from it, and model mixtures. The wheat grain was harvested in 2016, and stored for 12 months, with the following quality parameters: moisture content 12.6%; crude protein content 10.8%; crude ash content 1.53%; crude gluten content 23%; gluten quality group I, sedimentation 33 ml; grain unit weight 733 g/l; thousand-kernel weight 40 g; vitreousness 68%. The quality characteristics of the wholemeal flour obtained in a laboratory environment have been determined: the colour light brown, with dark speckles; the smell and taste typical of those of wheat flour; humidity 12.9%; crude gluten content 23.5%; gluten quality group I; gluten colour light brown; acidity 2.6°H; flour density: the residue on sieve 067–4%, and the undersize on sieve 38–60%. A series of experiments has allowed establishing that bakery products from Chornobrova are hardly worse than those made from traditional wheat flour: their humidity is by 2 % lower, acidity by 1.1°H higher, and porosity by 6.5% less than those of the control sample. The specific volume of the experimental sample is 14% less than that of the control, which is due to the low rheological properties of gluten of the Chornobrova variety. The only significant drawback of the bakery product is its specific colour – almost black. Adding a whitener in an amount of 0.015% to the recipe did not compensate for this fault, but adding an improving agent somewhat increased the porosity and specific volume of the bread. Thus, based on the research carried out, the article proves that it is only practical to produce wholemeal wheat flour, which is of high biological value. The basic technological and baking properties of wheat of the Chornobrova variety, and those of the wholemeal flour obtained from it in a laboratory environment have been determined. The test baking parameters of bread from wholemeal flour without and with the addition of various additives have been studied. It has been recommended to use it with the improving agent Top Bake Ban Bread (0.5%), or in a rye and wheat mixture, which will make it possible to improve not only the traditional colour of bread but also the properties of this product.

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 %.