Pursuing enhanced nutritional value in bakery products through technological advancements and new recipes is a promising facet of the food industry. This study focuses on incorporating rice and buckwheat brans, additional raw materials rich in biologically active substances, into bakery products. Utilizing a second-order rotatable plan, optimal ratios were determined—5% rice bran and 10% buckwheat bran. The application of these brans influenced dough and bread quality, reducing sugar content by 5% in dry form and 29% in the fermented brew, potentially aiding in diabetes prevention and cholesterol control. Introducing brans, especially in fermented brew, positively impacted microbiological stability, reducing the risk of mold and potato disease. The developed bread technology using rice and buckwheat brans in fermented brew significantly increased nutritional value, satisfying adult daily protein needs by 31.2%, fats by 15%, and dietary fibers by 18.4%. This innovative approach ensures a sufficient intake of essential vitamins and minerals, showcasing a promising avenue for creating healthier and more nutritious bakery products.

The development of technologies and new recipes for bakery products with increased nutritional value is a promising direction for the food industry. The expansion of the assortment is due to the introduction of additional raw materials, one of the options of which is rice and buckwheat flour. Rice and buckwheat flour contain a wide range of biologically active substances that, when added to food, have a beneficial effect on the human body. The main objects of research were flour composite mixtures obtained by mixing wheat flour of the first grade, rice, and buckwheat flour in a percentage ratio of 95:2:3, 90:3:7, 85:4:11, 80:5:15, 75:6:19, accordingly. The aim of the study was to study the influence of secondary raw materials of grain processing on the rheological properties of the dough to justify their introduction into the production of bakery products for functional purposes. The study of semifinished product samples was carried out using the following devices: Chopin alveograph (NG with the prefix alveolink) and Mixolab 2 (CHOPIN Technologies, France). The study of the rheological properties of the test samples under study showed that the introduction of secondary raw materials of grain crops – rice and buckwheat flour into the formulation of wheat bread in a dosage of 4% - 11%, respectively, improved the rheological and physico-chemical properties of the dough, which contributed to the development of the formulation and technology of a new type of enriched bread.