Formulation and study the germinating wheat features specifies on the lactic microflora are discussed in the presented work. By including the germinating wheat into a mixed dairy product, the final product is enriched with numerous functional ingredients, such as: fiber, oligosaccharides, minerals, unsaturated fatty acids, vitamins and others. At the optimal dose of 3-8 % germinating wheat, introduced into the product, the process of milk coagulation accelerates, fermented milk clots viscosity increases and improved organoleptic properties. Standardization of research processes of raw-materials and final products assume to validate new functional foodstuff.
пророщенная пшеница, мука, кисломолочные продукты, бактериальная закваска, молоко, функциональные продукты питания, germinating wheat, meal, dairy products, bacterial yeast, milk, functional foodstuff
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