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In the production technology of bakery products for the enrichment of products useful for the human body substances use a number of components. Many of them significantly increase the nutritional and consumer value of bread. An important area of research should be the identification of optimal ratios of wheat flour with other components to obtain products with increased antioxidant activity. Studies have been conducted with the aim of determining the rational composition of a mixture of wheat flour of the highest grade and flour made from grain of naked pigmented barley of the variety Granal 32, which has increased antioxidant activity, for use in the production of bread. For research used options with the addition of wheat flour of the highest grade barley in the amount of 10, 20, 30, 40%. The results showed that in flour mixtures as the barley flour component increased, the gluten content decreased. The quality of gluten was characterized by a tendency to increase elasticity. In mixtures with the maximum content of barley flour (30 and 40%), the protein content is reduced relative to the control and the previous variants. The strength of the flour decreased, starting with the variant with the amount of barley flour of 20%. The tendency to decrease in the values ??of indicators in the variants with the barley flour component was also observed when evaluating the physical properties of dough on the farinograph. The quality number of the farinograph decreased in the variant with the inclusion of 10% barley flour by 35, and in the subsequent ones - by 56–67. The volume of bread and the total bakery grade were less reduced in the variant with the addition of barley flour in the amount of 10%. Indicators of moisture and acidity of bread in this embodiment were slightly different from those of the control (without the addition of barley flour). The variant with the addition to wheat flour of the highest grade of 10% wholemeal flour from grain of naked pigmented barley of variety Granal 32 is recommended for use in breadmaking with the aim of enriching wheat flour with highly nourishing barley flour with enhanced antioxidant activity.

New recipes that include natural ingredients that supplement the main product with the substances necessary for the body can contribute to improving consumer properties. The aim of the research was to develop a bread recipe using flour from naked oat grain, flax seeds and spirulina microalgae powder as natural fortifiers. The recipes used wheat flour of the highest grade, wallpaper flour from the grain of naked oats, spirulina microalgae powder and flour from the seeds of oilseed flax. Laboratory baking of bread was carried out according to the method of the State Commission for Variety Testing (per 100 g of flour: pressed yeast - 3 g, sugar - 2.5 g, salt - 1.3 g). The humidity, acidity and porosity of bread were determined according to the methods set out in the State Standards. Two promising formulations have been identified: with the ratio of wheat flour of the highest grade and wallpaper flour from the grain of naked oats and-90% : 10%; with the ratio of wheat flour of the highest grade and flour from flax seeds - 95% : 5% with the addition of spirulina powder of 0.5%.

The article summarizes the information available in the region on the quality of wheat grain, considers the possibilities of ranking varieties by individual and grouped indicators of grain quality. The classification of wheat varieties into groups was developed taking into account the purpose of the grain. The first group includes varieties whose grain of the highest quality is within the requirements for strong wheat. The second group is represented by varieties, the grain of which under local conditions can be a good raw material for the production of high varieties of flour. The third group includes varieties that in some years form grain quality indicators below the standards of the third class GOST. The fourth group includes high-yielding varieties of wheat. Grain of these varieties is recommended for feed use. The developed classification can be used in characterizing varieties of state testing and selecting varieties for use in production. A graded assessment of varieties by food value is given. For a comprehensive assessment of varieties by quality criteria, an index is used - the ratio of the actual value of the indicator to the normative. The use of the quality index makes it possible to assess compliance with the standards of individual signs of grain quality, as well as rank varieties according to a set of quality indicators.