Development of wholegrain products

Humans receive nutrients necessary for life processes with food. Wholesome food ensures health, liveliness and capacity for work. Wholegrain products are one of the basic components of wholesome food. In grain products, cellulose is supplemented with various biologically active substances having a positive effect on human organisms. Wholegrain bread is a type of bread that is produced from wholegrain flour - rye or wheat grains with their germs and bran are milled. The production of such flours is not popular in Latvia, therefore, bakers mostly offer bread products made of grains and seeds. The aim of the research was to acquire wholegrain flours and use them for developing new bread products. While conducting the research, grains were milled and wholegrain flours of different fineness were produced. Quality analyses of the flours were carried out. No significant changes in sourness of flour samples were observed over 2 months of storage. During the research, recipes for rye and wheat wholegrain bread, snacks, cakes and biscuits were developed, the most suitable technological approaches were selected and characterised as well as the quality of the new products was tested. The results showed that physical and chemical indicators of the new products are similar to traditional bread types, but the wholegrain bread products were valued higher by tasters and they tasted better. According to economic estimates, the production of wholegrain products is profitable, but appropriate advertisements and marketing activities are necessary for explaining consumers how wholegrain products are valuable and significant in food.