Nadezhda N.  Alekhina, Elena I.  Ponomareva, Svetlana I.  Lukin, Alexandr A.  Smirnykh, 
    Grain Bread with Buckwheat Bran Flour for a Healthy Diet,
    Journal of Engineering and Applied Sciences,
    Volume 11,Issue 12,
    2016,
    Pages 2623-2627,
    ISSN 1816-949x,
    jeasci.2016.2623.2627,
    (https://makhillpublications.co/view-article.php?doi=jeasci.2016.2623.2627)
    Abstract: The possibility of using buckwheat bran flour in the recipes of bakery products isinvestigated. This
flour has balanced chemical composition and high nutritional value which makes it a promising ingredient for
use in the production of new types of healthful and dietary foods (particularly bread)based on cereal crops.
Breadas a staple food is a convenient product for enrichment with macro- and micronutrients. The purpose of
our study was to improve the quality parameters of bread made from bio-activated wheat grain through the use
of buckwheat bran flour in the recipe. It was found that the addition of thisflour allowed increasingthe bread
antioxidant activity by 12.5%, dietary fiber content by 21.0% and minerals by 15.0-39.5%. As a result, the total
product cost reduced by 44.5% and the developed bread may be considered a new product for a healthy diet.
    Keywords: Bio-activated wheat grain;buckwheat bran flour;bread;nutritional value;antioxidant activity;bran flour