PRODUCTION OF BUCKWHEAT HUSK POWDER IS THE WAY TO CREATE WASTE- FREE, HIGHLY EFFICIENT TECHNOLOGIES

Creating and consuming functional foods with antioxidant and antimicrobial effects will reduce the risk of cardiovascular diseases and cancer. In recent years, interest in buckwheat has increased in Russia. Buckwheat (Fagopyrum Mill.) is an important food crop with a strong ecological adaptive capacity. The article presents data on the results of studying the biochemical parameters of buckwheat husk. The unique chemical composition of buckwheat husk determines the need for the development of waste-free husk processing technologies. The main goal of this work was to develop a method for producing buckwheat husk powder for one of the leading branches of the food industry – bakery. During the study, it was determined that the content of flavonoids in buckwheat husk powder was 0.20±0.03%, the amount of crude protein was 3.2%; fat-5.6%; sugar- 0.385%. Before starting to study the effect of the resulting powder on the quality of bread, we conducted research on its effect on the baking indicators of flour quality, namely, the amount and quality of gluten, gas-forming ability, and amylolytic activity. As a result of research, it turned out that when applying buckwheat husk powder, the number of drops decreases, which indicates an increase in the activity of amylolytic enzymes, the amount of water-soluble substances increases as a result of starch decomposition, and the viscosity of starch paste decreases. When adding buckwheat husk powder, the number of drops is reduced to the greatest extent compared to the control version, on average, by 15.2 %. This is due to the fact that the water-soluble components included in the powder reduce the viscosity of the flour mixture. Adding the powder to wheat flour of grade I contributes to a significant increase in the intensity of gas formation in the dough. At the same time, the highest value of the gas-forming capacity indicator is observed in the variant using 2.0% powder. In this case, the amount of carbon dioxide released during 5 hours of fermentation was 1390 cm3, which is 34.2% higher than in the control version.