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A method for efficient software implementation of bread optimized multicomponent mixtures has been developed. These polycomposite mixtures have a chemical composition that meets the modern physiological standards of nutrition for the elderly people. To implement the developed algorithm a highlevel programming language Object Pascal was used using the IDE Borland Delphi 7.0. An unconventional raw material was selected, which allows to provide necessary requirements to the quality indicators of the finished bread in all modeled mixtures. Modeling the composition of flour mixtures for gerodietic nutrition using the software made it possible to obtain compositions with a specific ratio of prescripted components, balanced in accordance with the intended purpose.

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Malt sprouts are an affordable raw material for the isolation of target components, because they have a favorable chemical composition and low cost. Due to the fact that the high content of dietary fiber (up to 18,5%) prevents the absorption of a number of macro- and micronutrients, a series of experiments was conducted, including enzymatic hydrolysis of malt sprouts at different values of the following factors: temperature, duration of enzymatic hydrolysis, malt sprouts concentration (substrate concentration) and the concentration of the enzyme preparation. Celluclast BG (JSC “Novozymes”) with a cellulolytic activity of 3500 u/g was used as an enzyme preparation. Dry matter content in the hydrolysate was taken as an optimization parameter. The results of the experiments were processed by the program Statistica 12.0. The influence of temperature is nonlinear, which implies the existence of some optimal range of action of this factor. The effect of the duration of enzymatic hydrolysis and the concentration of the substrate is significant only with paired interaction of these factors, while simultaneous increase of their values has a negative effect on the dry matter accumulation. The effect of the concentration of the enzyme preparation on the dry matter yield is a linear positive dependence. It was established that the dry matter content in the hydrolysate reaches the maximum values and it is not less than 5.5 % at a temperature of 50.2 C, with the duration of the process of 150 min, the concentration of the substrate of 0.09 and the concentration of the enzyme preparation of 0.04%.

Carbohydrate-amylase complex of barley, rice, buckwheat and millet flours was studied. The cereal and pseudocereal flour is stated to be thermostable. Its gelatinization and liquefaction takes a long period. Addition of medium rye flour as an available and cheap source of amylolytic enzymes accelerates and increases the liquefaction of the gelatinized mass. The features of the starch component of the cereal and pseudocereal flour were found to require an increase of the pregelatinized flour preparation time. Mono- and disaccharides of the pregelatinized cereal and pseudocereal flour are mainly represented by glucose. Pregelatinized cereal and pseudocereal flours (except rice flour) contain excessive amount of amino nitrogen in comparison with traditional for-bread-baking pregelatinized rye flour. Pregelatinized cereal and pseudocereal flours can be used in native or dry form. The shelf life of dry pregelatinized cereal and pseudocereal flour is 3 months.

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