On the effectiveness of using topinambur powder in the recipe of grain bread

There is currently a need to expand the variety of bakery products with a positive health effect and to advance the technolo-gies and recipes for wholegrain bread to improve its physiological properties. The purpose of our research was to study the effectiveness of replacing high-grade wheat flour with topinambur powder in the recipe for wholegrain bread to increase the nutritional value of the final product. The objects of our research included high-grade baking wheat flour; topinambur powder; samples of semi-finished and finished "Tonus" bread from the "Fitness" line of white bread. Control samples were prepared according to a regulated recipe, experimental samples-by replacing 2, 4 and 6% of high-grade wheat flour with an identical amount of topinambur powder. Replacing 6% of the raw wheat with topinambur proved to be efficient due to the intensifica-tion of the fermentation processes of the semi-finished product, an increase in the mineral value of the wholegrain bread (the content of copper increased by 16%, phosphorus-by 12%, calcium, magnesium and iron-by 10%, zinc-by 11%, manganese-by 6%), an increase in the dietary fiber content, namely pectin, and the introduction of inulin polysaccharide into the product contrasted with a decrease in the gluten load on the human body.