The article considers the possibility of using ingredients of plant origin in the production of enriched bakery products in order to increase the content of flavonoids in them, substances capable of improving the regulation of cellular metabolism and participate in protecting the human body from oxidative stress. As part of solving the issues of increasing the amount of flavonoids in the composition of the food matrix, bread and bakery products are the most optimal, because have a complex food matrix and contain all macronutrients in different ratios. With regular consumption of bakery products, they can become a real tool for replenishing micronutrients missing in the human diet or be a source of biologically active substances of directional action. As part of the research, two areas were studied: the use of enrichment technology with food ingredients rich in flavonoids (hygroquercithin and its micronized form) and an increase in the content of flavonoids at the expense of its own grain resources (whole-wheat flour from germinated wheat grain). The highest amount of flavonoids was observed in bread samples, both with the addition of DHA and micronized DHA, the number of flavonoids increased relative to the control 0.167 ± 0.002 mg EQ / g and 0.195 ± 0.004 mg EQ / g, respectively. Moreover, their content practically does not differ in quantity both in the crust and the subcortical layer, and in the crumb of bread samples. The use of whole-grain flour from sprouted wheat grain also leads to an increase in the amount of flavonoids both in the rind and subcortical layer, and in the crumb of bread samples. This value increases according to the percentage of whole-grain flour applied and is due to the content of flavonoids in it (0.14 ± 0.002 mg EQ / g).

enrichment of bread and bakery products, flavonoids, dihydroquercetin, wheat germinated grain

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