Green wheatgrass juice has an increased nutritional value. It is well suited for enriching bakery products. Juice of green wheat germs, yeast dough made from wheat flour, bread made from wheat flour with different content of green wheat germ juice were identified as objects of study. The physico-chemical processes occurring in yeast-free dough and ready-made bread from wheat umka were studied with the introduction of green wheat germ juice in an amount of 5-20% by weight of water. Changes in the mass of products and the mass fraction of moisture during storage led to the conclusion that the introduction of green wheat germ juice slows down the staleness of bread. As a result, based on a complex quality indicator, it was determined that the recipe for bread made from wheat flour with the content of wheat grass juice in the amount of 5% by weight of water would be optimal. The degree of satisfaction of the daily requirement for basic nutrients was calculated by introducing bread from wheat flour into the diet with the addition of green wheat grass juice in the amount of 5%.

. The purpose of the work is to develop and substantiate the methodology of initial training for technical techniques in volleyball with the use of technical equipment for young volleyball players 11-12 years old. Material and methods. In total, 42 young volleyball players of 11-12 years old participated in this study, of which 22 were athletes of the control group and 20 athletes of the experimental group. In order to identify the main difficulties in mastering technical techniques in volleyball and the main techniques used in studying techniques was conducted questioning of coaches and athletes. In total, 15 trainers and 42 young athletes aged 11-12 were polled. To determine the effectiveness of the use of simulators in the initial stage of volleyball training, the evaluation of the effectiveness of the ball in the number of balls accepted and lost and expert evaluation. The pedagogical experiment was conducted with the aim of identifying the effectiveness of joint use of the gym equipment "Hanging balls", "Hoops block", "Hoop on the pole", "Lock holder", "Closed net" for the initial training of ball technique. Results It is revealed that coaches and athletes in different ways note the greatest difficulties associated with the study of technical techniques of volleyball. Trainers noted that the greatest obstacle is the lack of technical preparedness, athletes along with the lack of technology noted fear of painful sensations when taking the ball. After the experiment, most of the athletes (96.8%) of the experimental group, who noted the fear of pain in the reception of the ball, marked the almost complete disappearance of such fears, which was not characteristic for athletes of the control group. It is shown that the use of simulators positively affects the quality of performance of technical methods of volleyball. Conclusions It has been shown that the use of simulators and interactive technologies is effective, expedient, reliable, affordable and easy to manufacture as a means for initial training in technical techniques in volleyball.

The creation of new enriched and functional products contributes to the formation of a healthy type of nutrition in the population. The combination of processed wheat grain processing products into a complex nutritional supplement that can be used for enrichment will expand the range of functional products. As objects of study, a concentrate from germinated wheat grains and juice from green wheat sprouts were determined. Samples of complex nutritional supplements were prepared with different component ratios. Comparative results of organoleptic evaluation and physicochemical parameters of complex nutritional supplement samples are presented. The formulation of the complex nutritional supplement was optimized by the total quality factor, the most effective ratio of the concentrate from germinated wheat grains and juice from green wheat sprouts - 40:60. The study of the conditions and shelf life of the finished complex food additives, packaged in a vacuum bag, was carried out at a temperature of -18 ± 2 °C, air humidity of 75%. Quality control was carried out at 3 control points during 48 days of storage. The developed complex food additive, packed in a vacuum bag and frozen at a temperature of -18 ± 2 °C, air humidity of 75% has a shelf life of 40 days and can be widely used in the enrichment of drinks. The complex nutritional supplement from germinated wheat has the following indicators: dry matter content - 21.89%, vitamin C - 4.3 mg, vitamin B1 - 0.13 mg, vitamin B2 - 0.1 mg, vitamin B6 - 0.17 mg, fiber - 0.72 g. The resulting complex nutritional supplement has increased nutritional value.

Sprouted wheat has an increased nutritional value and is well suited for enriching bakery products. Yeast dough from wheat flour is defined as an object of research. The process of testing was carried out using a steam convection apparatus. The technological processes occurring in a yeast dough with conducting concentrate from germinated wheat grain in the amount of 5-25% by weight of pre-ferment were studied. The study was carried out as part of a grant provided by the expert centre «PORA» for the project “Bread of increased nutritional value with sprouted wheat grain for the Arctic zone of the Russian Federation”. The article shows the effects of concentrate in an amount of 5-25% by weight of pre-ferment on the duration of fermentation, as well as on the organoleptic and physico-chemical characteristics of the finished semi-product. As a result, based on a comprehensive quality indicator, the recipe for yeast dough with a concentrate of germinated wheat grains in the amount of 10-20% by weight of the pre-ferment will be optimal by technology using a steam convection apparatus.

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