The article is devoted to the study of the state of production, processing and storage of grain in the Vinnytsia region. The objectives of the research were to monitor the collected areas and gross harvests of the main crops in 2011-2021, establish the trends of their changes, analyze the capacities of transport and technological equipment and granaries of the region. The analysis was conducted on the basis of data from the State Statistics Service of Ukraine for 2011-2021. The analysis of harvested areas and gross harvests of grain of the main crops at agricultural enterprises of the region in 2011–2021 showed their tendency to increase. During this period, harvested areas increased by 1.42 times, and annual volumes of gross grain harvests had a wave-like growth pattern. Linear trend equations are proposed for forecasting harvested areas and gross grain harvests, which are characterized by coefficients of determination R2 of 0.79 and 0.65, respectively. The largest gross harvests were given by corn, wheat and sunflower, and smaller – by barley, soybeans and rapeseed. In 2018-2021, the gross harvest of these crops was within the following limits (thousand tons): corn 2015-2620, wheat 1200-1691, and sunflower 755-1001. 66 enterprises receive grain from vehicles, and 65 forward it. The average capacity of receiving grain is 3032.41 t/day, and forwarding 1183.61 t/day. There are 21 railway transport enterprises hiring, and 55 enterprises offering leave. The average capacity of receiving devices from the railway is 949.52 t/day, and the output capacity is 1448.69 t/day. 111 grain dryers from 11 producing countries are installed at the considered 53 enterprises of the region. Of them, 18.9% of enterprises have dryers of Ukrainian production only, 20.8% of enterprises have both domestic and foreign ones, but the majority of enterprises have dryers of foreign production only, which are 1.85 times more than the number of Ukrainian made dryers. It was established that 82 separators are used for grain cleaning at 37 elevators, most of which (63%) are domestically produced, which outnumber imported ones by 1.73 times. The total capacity of simultaneous storage of grain in 67 elevators of agricultural enterprises is 3554.35 thousand tons, of which 2449.41 thousand tons have harvesting elevators and 1104.94 thousand tons – production elevators. Their simultaneous storage capacity is less than the forecast values of gross grain harvests in 2022 – 6354.2 thousand tons, which requires the expansion of the elevator network of the Vinnytsia region.

Amaranth is one of the ancient, so-called pseudo-cereal crops, the first mentions of it date back more than 8,000 years. Despite the sufficiently high study of amaranth and its wide distribution, according to the volume of its cultivation, it can be classified either as a niche crop or as a special purpose crop. Amaranth can be attributed to small-seeded grain crops, the grain has a rounded lenticular, oval-rounded shape with a diameter of 0.9 to 1.7 mm, the weight of 1000 grains is in the range of 0.6 to 1.1 g. Amaranth grains can be white, red, golden, black, or brown in color, with the white grain having the highest manufacturability. In Ukraine, up to 50 enterprises are engaged in the processing of amaranth, while receiving oil, cereals, flakes and flour, but at the moment, despite the high usefulness of these products, a permanent circle of its consumers has not yet been formed in our country, which in turn affects the volume of amaranth cultivation and volumes of its processing into food products. 15 varieties of amaranth are included in the register of plant varieties suitable for distribution on the territory of Ukraine, among which seven varieties are intended for grain. Sterkh, the forage amaranth variety, was the first to enter the Register... in 1994. In the following year, 1998, three amaranth varieties Atstek and Ul'tra and Kremovyi rannii were registered. It should be noted that the first two varieties are grain requirements according to the recommendations of the Register..., and the Kremovyi rannii variety is a fodder variety. In 1999, two more grain varieties of amaranth, Orkhideia and Polischuk, were registered. In 2000, the grain requirements variety Zhaivir was registered. In 2003, the Liera and Sem grain requirements varieties were registered, and in 2009, the Students'kyi variety. Indirectly, amaranth can be characterized by a mass fraction of protein up to 19%, fat up to 9%, carbohydrates up to 60 %, fiber up to 4 %, ash up to 3 %. An impeding factor in increasing the volume of amaranth grain processing is the lack of approved regulations and the lack of enterprises with the appropriate understanding of how to effectively clean amaranth grain from impurities, carry out dehulling, sorting of dehulling products and, most importantly, what kind of product range to produce. All this stops the wide spread of this crop in our country and, accordingly, amaranth products are not widely distributed compared to other traditional crops and are not well known to the domestic consumer.

The production of bakery products of organic origin has limitations in the use of various ingredients, first of all, 95% of the recipe composition should be of organic production. Organic low-fat sunflower lecithin LECICO SUN P 400 from the German company Lecico has appeared on the market of organic products, which makes it possible to expand the possibilities of improving the quality of bakery products labelled as organic. The purpose of the research is to develop a recipe for an organic loaf with an extended shelf life by using organic low-fat sunflower lecithin LECICO SUN P 400 from the German company Lecico and to study its effect on the consumer characteristics of an organic loaf with an extended shelf life. Based on trial laboratory baking and the calculation of a comprehensive quality indicator, a rational dosage of organic low-fat sunflower lecithin LECICO SUN P 400 in the amount of 0.6 % by weight of flour was established to improve the consumer properties of bakery products. Thus, in the case of adding 0.6 % by weight of flour, the specific volume increased by 9.1 % compared to the control due to an increase in the specific volume of the dough and a weakening of the gluten framework with the introduction of organic low-fat sunflower lecithin LECICO SUN P 400. It was found that the shape stability and porosity of the products are improved. It was found that the use of organic low-fat sunflower lecithin LECICO SUN P 400 prolongs the freshness of bakery products, namely, the degree of preservation of freshness of the products increases by 1.5 times, which is confirmed by a lower degree of crumbling and the formed sub-crust layer during 72 hours of storage. Taking into account the rational dosage of organic low-fat sunflower lecithin LECICO SUN P 400, a recipe for the organic loaf ‘Soniachnyi’ was developed using 100 kg of organic high-grade wheat flour, pressed bakery yeast - 3 kg, table salt - 1.3 kg, organic sugar - 2 kg, organic peasant sweet cream butter - 2.5 kg, organic low-fat sunflower lecithin LECICO SUN P 400 - 0.6 kg

Wheat grain is one of the eight traditional crops that needs to be reviewed in terms of its processing, product range, and quality properties of the end products. Considering the Rules of management and organization at grain factories, it can be noted that the recommended raw material for the production of grain products is durum wheat, the processing of which allows obtaining the main assortment of wheat:groats "Poltavski" and "Artek". Today, durum wheat in our country are grown in a small amount compared to soft wheat, which is widely used in flour milling, therefore enterprises of the cereal industry in such conditions must either import significant volumes of durum wheat or use soft wheat as an alternative option, but taking into account the peculiarities of the produced groats and the technological process, which is built for a stronger grain, the processing of soft wheat in such conditions and the production of crushed groats "Poltavski" and "Artek" from it cannot be considered effective. A key factor in the efficiency of soft wheat processing in groats production is also the difference in the chemical composition of two types of wheat, in which soft wheat has, for example, a lower mass fraction of protein compared to durum wheat, which does not allow production from soft wheat modern products of healthy and complete nutrition, the demand for which is only growing every year in the World and Ukraine. Emmer is one of the oldest cereal crops that mankind used for food and fodder needs. Cultivation of emmer began approximately 10,000-8,000 BC on the territories of ancient Egypt, Mesopotamia, Syria, Ethiopia, as well as other countries of Asia, North Africa and the Middle East. On the territory of Ukraine, emmer was grown 5-6 thousand years BC. When processing emmer into groats, the total yield of end whole groats can be obtained at the level of traditional cereals from hulled cultures - up to 70%, and flakes in relation to unprocessed grain 60-65%. That is, it will not be possible to significantly increase the yield of finished products during the processing of emmer, and this is primarily explained by the filminess of this culture, but if compare the quality of the obtained products, the advantage is clearly for products from emmer, which is already a proven fact, for example in the countries of the European Union where the demand for products made from "original" hulled wheat, including emmer, is increasing every year. Our country has all the necessary conditions for the development of this culture and increasing the volume of its cultivation and processing into food products, which in turn can increase the export potential of our country not only in the form of raw materials, but also products from it.

In the feeding of highly productive agricultural animals and poultry, an important role belongs to the quality and safety of compound feed products, for the production of which premixes or preparations of biologically active substances are used. Increasingly, probiotic supplements based on live microorganisms are used in the feeding of farm animals and poultry, which, among other things, provide stable immunity to infectious diseases without using antibiotics in the diet. As a result, the general condition improves and the productivity of animals and the quality of livestock products increase. Today, one of the urgent issues is the stabilization of probiotic microorganisms. Thus, the microencapsulation technology allows you to cover the particles of the probiotic supplement with an individual shell to obtain a product with a directed effect and an adjustable time of release of the constituent substance. The article deals with protein metabolism during feeding of highly productive breeds of cattle. Methods of cell stabilization and advantages of stabilized forms of probiotics are presented. Technologies and types of shell materials widely used for microencapsulation of probiotics are analyzed. The use of a specific microencapsulation technology or material depends on the properties of the specific probiotic strain. Organic and inorganic substances, synthetic materials and natural biodegradable polymers are used to stabilize the cells of microorganisms. The most popular biopolymers used for microencapsulation are considered in detail - alginates, carrageenans, chitosan, starch, gum arabic, pectin, gelatin, whey protein. The structural composition, production methods, functional characteristics, volumes of global production of the considered biopolymers are given. The use of microencapsulation of probiotic microorganisms with natural biopolymers for the purpose of stabilizing probiotics in animal feed is an innovative approach.

Since the beginning of the 21st century, there has been an increase in the share of small enterprises in the grain industry, the number of which is increasing even today. At most of such enterprises, it is impossible to apply the existing longterm full grain processing technologies, there is a reduction in the number of basic technological operations, often not sufficiently substantiated, which affects the quality of the end products, which do not always meet all the basic norms of the regulations applicable to end products. Considering the modern technological solutions offered by leading manufacturers for the production of flaked products and quick-cooking products, it is possible to note the equipment of the Buhler company, which allows to monitor production control and, accordingly, achieve greater production efficiency. To date, the Buhler company offers the batch steamer MBDA for the steaming stage, which is recommended to be combined with the BCFB flaking machine. This technological equipment in combination gives high quality and reliability of the equipment itself, allows to implement energy-saving technologies at enterprises and obtain controlled production of quality products. Today, in addition to traditional grain, such crops as lentils, chickpeas, beans, wheat-spelt, spelt, naked varieties of oats and barley are processed in part or in small batches at the enterprises of the industry. Lentil is a promising leguminous crop for the grain industry. In the world, it is widely grown as a food and fodder crop. Among leguminous crops, lentils occupy an intermediate place in terms of protein content, with a protein content of 25-36%, while the share of carbohydrates is 45-55%, fat - 3-4%. The first variety of «Linza» edible lentils was registered in 2005. After that, the following varieties were registered only in 2017-2018: «Antonina» (2017), «Darinka» (2017), «YeSMaksymum» (2017), «Blondie» (2018), «Harry» (2018), «SNIM 18» (2018), Chrysolite (2018), which indicates an understanding of the potential of this culture both for the domestic market and for increasing the export potential of our country. The last to enter the register were «Serpanok» (2020) and «RED» (2021) varieties, which indicates the continued work of breeders to expand the varietal base of this crop in Ukraine.

Based on marketing research, it has been proven that aquaculture is one of the fastest growing branches of food production in the world. The main method of increasing fish productivity in ponds is fish feeding, which is an objective reality with high intensification of fish farming. With the intensification of production processes, the role of feeding is constantly increasing, and the cost of feeding in the cost price of fish is about 40% and has an upward trend. In this connection, the problem of rational feed use becomes extremely important. It is justified that the use of high-quality feed and feed additives in the diet of fattening animals significantly increases the productivity and profitability of the operation of livestock, poultry, and fish farms. 160 factories are engaged in the compound feeds production in Ukraine, the production capacity of which is 7.5 million tons per year. The specified indicator should be realistically increased to 15 million tons of finished products per year. It is established that we will need to produce 60 percent more food by 2050 to feed the world's 9.3 billion people according to estimates compiled by the Food and Agriculture Organization (FAO). Therefore, animal protein production is expected to increase with this increase. According to IFIF estimates, the world production of compound feeds has reached more than 1 billion tons per year. Top 10 countries in world compound feed production in 2021–2022 are presented (according to Alltech Agri-Food Outlook 2023). The structure of compound feeds production by types of agricultural animals and poultry in the world in 2022 is summarized. It is proved that the production of fish compound feeds continues to grow in all the world regions. In the world (as well as in Ukraine), fishing and aquaculture play and will play a significant role in the coming centuries in ensuring the food security of the global population. It is necessary to make changes in policy, management, stimulate innovation and investment to the industry to ensure the food security of the planet through fisheries and aquaculture. It is established that the world volume of aquatic bioresources production is constantly growing and in 2022 reached the value of 176 million t/year. More than 150 million tons of aquatic biological resources were used for human consumption. In the conditions of the formation of market relations, against the background of significant costs for feed, feeding fish should be based on careful calculations, the logical conclusion of which should be economic expediency. On the basis of the marketing research of the situation on the market of feed supplements, a shortage of protein vitamin supplements and complete feeds for domestically produced fish was revealed. The restraining factors for the use of foreign supplements are their cost and interruptions in supply.

Thermal analysis methods, primarily thermogravimetric analysis (TGA), play an important role in the study of phase transitions and degradation of active food components and auxiliary substances during heating or cooling. The most important areas of application of TGA in the food industry include the analysis of patterns of changes in the mass of the studied system during its heating or cooling due to the presence of phase transitions of the first kind and chemical reactions. In this work, a study of the change in mass of biscuit products during heating was carried out. The effect of replacing wheat flour with cricket flour in the amount of 5.0% on the structure of the resulting biscuit product compared to the control was determined. This study showed a change in the distribution of forms of connection of system water with dry substances of the system and, as a result, an expansion of the range of temperatures at which water evaporation from this sample took place. However, with a further increase in the amount of cricket flour in the recipe, which has an increased protein content, an increase in the part of the system water associated with the proteins of this raw material was observed. As a result, the range of temperatures at which water evaporation occurred from biscuit products with cricket flour in the amount of 10.0% and 15.0% decreased. It was noted in the work that the most acceptable functional and technological property of biscuit products is a wider range of forms of connection of system water with dry substances of such food products, since the presence of different forms of connection of water significantly determines the organoleptic indicators of finished products, terms and conditions its storage. The results obtained by the method of thermogravimetric analysis showed that, from the point of view of expanding the spectrum of forms of connection of system water with dry substances of the studied samples, the sample with the replacement of wheat flour with flour from crickets in the3 amount of 5.0% should be considered more acceptable.

Oat gum (β-glucan, glycan) belongs to the group of soluble dietary fibers. Due to their important functional properties, cereal β-glucans are used to reduce the level of cholesterol in the blood, alleviate the symptoms of diabetes, lower blood pressure, and prevent cardiovascular and oncological diseases. Sources of β-glucans are yeast, mushrooms, bacteria, barley, oats. The use of secondary resources of barley and oat processing as a source of β-glucans has both economic and environmental significance. Cereal β-glucans consist of β-D-glucose monomers connected by (1,3)- and (1,4)-glycosidic bonds. β-Glucan dissolves well in cold water and is insoluble in ethyl alcohol. It is able to form very viscous solutions at low concentrations. The viscosity of solutions depends on the concentration and molecular weight of β-glucan. The rheological properties of aqueous gum solutions do not depend on the pH of the medium. The presence of NaCl in concentrations of more than 0.5% leads to a decrease in the viscosity of solutions, and the addition of sucrose in the amount of 20-45% increases the viscosity. The technological features of obtaining β-glucans are related to the method of their extraction from natural sources. Extraction of oat gum from oat bran or rolled oats involves alkaline treatment of flour at 50-70 °C and pH 8.0-10.5, removal of starch and proteins, precipitation of oat gum with alcohol and separation by centrifugation. Solubility, degree of extraction, and yield of β-glucan from oats depend on particle size, pretreatment of grain raw materials, and extraction conditions (temperature, pH, extractants). β-Glucan is isolated from the extract by dialysis, ultrafiltration or alcohol precipitation. When using dialysis, highly viscous β-glucan is obtained, but with a lower yield; ultrafiltration and alcohol precipitation allow a higher yield of β-glucan with lower viscosity. Oat gum can be introduced into a wide range of food products to provide new functional properties and improve nutritional quality, includ ng wheat bread, bakery products, cookies, pasta, soft drinks, as a fat substitute in dairy and meat products. It performs the technological functions of a thickener, gelling agent, stabilizer or coating in food systems.

Butter cookies refer to products obtained on the basis of visco-plastic dough, which is characterized by a significant amount of fat components, sugar, and the use of wheat flour with an average gluten content. Such a formulation makes the finished product high-calorie and low biological value. The results of research aimed at enriching butter cookies by replacing wheat flour with amaranth flour and a mixture of sprouted cereals with simultaneous regulation of its sugar content by introducing polydextrose are presented in the article. Based on theoretical and experimental studies, it was established that the addition of amaranth flour contributed to the development of springy deformations in the dough and reduced the development of plastic deformations, led to friability, which is associated with a decrease in the content of gluten proteins, the heterogeneity of starch grains, including a significant increase in the amylopectin fraction of starch. It was found that maximum possible replacement was 50% of wheat flour with amaranth flour, which did not impair the taste and aroma of the finished product, but coused dark color both of the dough and the finished product. More amount of replacement of wheat flour with a crushed mixture of sprouted cereals deepened the negative effect on the structural and mechanical properties of the dough, namely, the general deformation of the samples increased, the relative plasticity decreased, and the relative springiness increased. Such regularities are caused by the introduction of a significant amount of dietary fibers into the mixture, as well as low molecular weight water-soluble compounds accumulated due to hydrolytic processes during germination. In the finished products, the baking index increased, there was also an increase in friability. The possibility of adding polydextrose to replace 50% of powdered sugar was experimentally confirmed to improve the structural and mechanical characteristics of dough based on a mixture of amaranth flour, germinated cereal and wheat flour, but the effect on the plastic characteristics of such a replacement was insignificant. In order to achieve the necessary quality indicators, it was proposed to introduce the cellulolytic enzyme preparation Alhamalt HCF from the manufacturer "Stern Ingredients" LLC. It was established that significant changes occurred in the consistency of the dough that was left to rest at a temperature of 35°C, it acquired the plasticity necessary for forming, did not tear, the dough blanks were not characterized by deformation of the seams, and the finished cookies had a smooth, uncracked surface. In the technological scheme for the production of butter cookies with a high content of non-traditional raw materials, it was proposed to introduce a dough resting stage with a temperature of 35 °C, which will allow the enzymatic hydrolysis of cellulose and its derivatives under the action of the introduced enzyme preparation, increase the accumulation of watersoluble sugars, which will lead to the plasticization of the semi-finished product