Flour Confectionery Products Research Articles

ВЛИЯНИЕ СВЕТЛОЗЕРНОЙ РЖИ И ПОРОШКА САХАРНОЙ СВЕКЛЫ НА КАЧЕСТВО БИСКВИТНОГО ПОЛУФАБРИКАТА

In order to expand the range of flour confectionery products for a healthy diet, the possibilities of using cheap and affordable plant raw materials rich in nutrients have been studied. The main raw material is flour from light-grain rye of the Pamyati Bambysheva variety of the FASC of the South-East breeding. As a substitute for white sugar, powder from sugar beet root crops grown in the Balakovo district of the Saratov region was used. The evaluation of organoleptic indicators of the quality of products was determined according to GOST 14621-78, and a tasting assessment of the quality of finished products was carried out, quality indicators were evaluated on a 9-point scale. Physico-chemical parameters were determined according to generally accepted methods: the mass fraction of sugar – according to GOST 5903-89, the mass fraction of fat – according to GOST 31902-2012, ash content – according to GOST 5901-2014, humidity of products – according to GOST 5900-2014. The foaming ability, density and stability of the whipped mass were determined in the work. As a result of research, it can be concluded that when wheat flour is replaced with flour from light-grain rye of the Pamyati Bambysheva variety, a pleasant smell and taste are noted in the finished biscuit semi-finished product, according to physico-chemical indicators, the mass fraction of sugar and fat decreases, which gives the products dietary properties. The nutritional and energy value of the biscuit semi-finished product changes in a positive direction, as the carbohydrate content decreases, and the content of polyunsaturated omega-3 and omega-6 fatty acids, vitamins, macro- and microelements, many of which are antioxidants, increases markedly. Therefore, the results of these studies make it possible to position the finished product as a product with functional and dietary properties.

Improving the technology of dry mixes for craft flour confectionery products

The purpose of the work is the scientific substantiation and development of the optimal recipe and technology for the production of a dry powder mixture for muffins using functional ingredients to better meet the needs of consumers in the range and quality of flour confectionery products. Standard methods of analysis were used for research. The quality of finished food products was controlled by physicochemical parameters and calculation of nutritional value. The results of experimental studies were subjected to statistical processing using standard Microsoft Office software packages. The relevance of creating and improving the technology of dry mixes for the production of low-calorie muffins with functional ingredients is substantiated in the work. This will allow to embrace a bigger market segment of consumers. Recipes for muffins based on a dry mixture were developed and a number of physico-chemical quality indicators were determined, nutritional and energy values were calculated. It has been established that the use of carob and sweetener in muffin recipes has a significant effect on the properties of the dough and its quality, especially on density and moisture. With a 10 % share of carob in the dry mixture, the moisture content of the finished dough decreases by 4.7 % relative to the control, and in the sample with 15 % of carob, it increases by 0.29 %. The density of the dough prepared on the basis of a dry mixture with the addition of 10...15 % carob increases compared to the control (1.108 g/cm3) by 0.276...0294 g/cm3. Ready-made muffins made on the basis of a dry mixture with carob and sweetener have a 4.7–9.5 % higher flow-up index compared to the control sample. It was determined that under the conditions of 10 and 15 % dosage of carob in the dry mix, the moisture content of finished products increases by 2.53...6.56 % compared to the control sample with sugar and cocoa. In the samples of muffins prepared on the basis of a dry mixture with carob and sweetener, an increase in wettability was noted – 129.8...135.38 % against 122.8 % in the control, and porosity – 53.85...59.4 % against 45.8 %, respectively. Ready-made muffins prepared on the basis of a dry mixture with carob and sweetener have an energy value lower than the control sample by 18.7...19.6 %. Implementation of the proposed technology will allow to expand the assortment of flour confectionery products with increased biological value to enable producer provide sufficient impact upon final consumer.

Expanding the range of flour confectionery products for specialized nutrition

Currently, the range of flour confectionery products for nursing women is not large, although this group of the population needs specialized food products. The aim of the work is to develop a functional sugar cookie using non-traditional types of flour for feeding nursing women. The object of study was a traditional sugar cookie. It was decided to improve the biological and nutritional value by adding non-traditional flour varieties to the recipe. Pumpkin seed flour and soy flour are rich in essential amino acids and minerals. Experimental samples were baked with different dosages of pumpkin and soy flour in the composition. By the method of organoleptic tasting, a sample with a ratio of wheat, soy and pumpkin flour, respectively, 70:20:10, was selected for further research. To improve the flavor characteristics of the product, it was decided to add a liquid extract of roasted chicory. When using 100 g of sugar cookies, the daily energy needs are covered by 15%. The needs for carbohydrates are covered by 10%, in fats by 25%, and in proteins by 12%. Cookies contain a large amount of vitamin E 22% and vitamin K 25% of the daily value. Trace elements are also contained in sufficient quantities: 34% copper, 29% manganese, 20% magnesium, 19% phosphorus. The coefficient of biological value of proteins is higher than that of traditional sugar cookies. The biological efficiency of lipids is quite high. The indicators for PUFA are high, however, the score for NLC and oleic acid is close to the "ideal lipid".

Shortbread Consumer Market Analysis in the Republic of Adygea

Flour confectionery products are attractive to buyers and producers. The index of industrial production of the Russian Federation, including "Production of bakery and flour confectionery products", as of May 2023 amounted to 107.7% compared to the same period in 2022. When evaluating the product, it is necessary to take into account consumer properties and hygienic standards. The main groups of flour confectionery products are weighted and packaged. There is no single method of market segmentation. Segmentation is divided according to geographical and demographic (gender, age, family size, income level, etc.) principles. Flour confectionery products with increased nutritional and biological value, functional purpose, as well as enriched are gaining more and more interest. The aim of the work is to study the consumer market of sand cookies in the Republic of Adygea: analysis of assortment and consumer preferences. The consumer market of shortbread cookies in the Republic of Adygea is studied, assortment and consumer preferences are analyzed. It is established that the domestic industry produces only a small number of names of dietary flour confectionery products including cookies. One third of consumers in the country (31%) use cookies daily, mostly satisfied with their assortment (82%), 22% prefer sandy cookies, more than half (62%) choose cookies without additives and weighted cookies. Two thirds of consumers are interested in information about cookies. However, about one fifth of cookies are interested in the functional orientation of the product, which confirms the need to develop the assortment of flour confectionery products in this direction and the formation of consumer demand for these products. In the republic there is a good raw material base for obtaining non-traditional sources of raw materials, for example, flour from white edible corn "Adygeyskaya", developed in the State Scientific and Research Institution "Adygeysky Research Institute of Agriculture", the use of which in flour compositions will allow to obtain sand cookies of functional purpose (for example, gluten-free, low-gluten, etc.).

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method

Due to the fact that bakery, pasta and flour confectionery products are produced mainly from premium or first-grade flour, which is poor in the content of nutrients and fiber, the issue of developing technology for new types of flour products based on whole-ground flour of different fineness is very relevant and in demand. In the production of wholemeal flour, all parts of the whole grain are used—germ, grain shells, and endosperm. Also, recently the shortage of quality wheat has been growing. Therefore, the use of whole-milled flour from low-class wheat varieties will solve the problem of meeting the needs of the population. Using ion–ozone technology for preparing bread, high-quality bakery products from third-class flour with high nutritional and biological value were obtained. Using the obtained system of equations and constraints, the optimal modes of ion–ozone cavitation processing of dough were determined by a nonlinear programming method, which, subject to all the constraints (limitations) on the dough quality, provided the maximum dough strength of y2 = 181.0% and the dough parameter values of C × 10–4 = 25 units/mg, P = 1 atm, and τ = 5 min, which, in compliance with all constraints (restrictions) on the bread quality, provided a maximum volume of z11 = 232.1 cm3. A new innovative technology was created to increase productivity, efficiency and shorten the preparation time of bread. The method of making bread with the effect of ion–ozone cavitation of dough is very important for the bread industry, which affects the effectiveness of whole wheat flour obtained from the lower class of wheat, increases the quality of bread, shortens the technological processes of production, and increases labor productivity indicators. This method increases the economic efficiency of bread-making industries and the productivity of bread.

Impact of Red Mountain Ash Powder on the Qualitative Characteristics of Flour Confectionery Products

Vegetable additives in flour and confectionery products increase nutritional value, reducing the micronutrients and dietary fiber deficiency. The study aim is to evaluate the red mountain ash powder impact on the qualitative characteristics of flour confectionery products made of shortbread dough. To do this, a man replaced 5; 10; 15; 20; 25 and 30% of flour in the semi-finished product cooked according to the recipe No. 8 “Pesochniy (osnovnoj)” with red mountain ash powder. The thesis presents the study results of the mass fraction of moisture, the preservation of dry substances, wetness, alkalinity, toughness, organoleptic parameters. Products with red mountain ash powder contain a significant number of polyphenolic compounds that can have an impact on the microbiological parameters and the oxidative processes rate during long-term storage. The researchers revealed that products with powder had a higher yield and dry substances preservation, better wetness and friability, higher nutritional value compared with the traditional recipe. The optimal level of wheat flour replacement with red mountain ash powder in the recipe of the semi-finished shortbread product is 20%. On this basis, a man developed the formulation and technology of the semi-finished product “Ryabinoviy”. The baked semi-finished product has high organoleptic characteristics, is a source of dietary fiber (17.4% of the recommended daily intake) and can be recommended for use in nutrition for people without alimentary-dependent diseases. The application scope of the research results is confectionery industry and public catering enterprises.

Development of the recipe and technology of flour confectionery with the addition of jerusalem artichoke concentrate

This article provides information about the production of cookies with the addition of Jerusalem artichoke powder. According to research, it is known that vegetables of the tuber family, that is, Jerusalem artichoke, due to its rich chemical composition, including the presence of inulin in its composition, can have functional properties, and it can be used as a food additive in the composition of flour confectionery. The main directions of innovative transformations of confectionery enterprises of the Sughd region are the use of unconventional raw materials in the production of confectionery products in order to increase the content of the most important nutrients, improve the balance of the main essential nutrients, improve the quality and increase the shelf life of finished products, as well as the provision of functional products, which generally corresponds to global trends. Currently, consumers of confectionery products want to see something bol in these products. Currently, consumers of confectionery products want to see in these products something more than sweetness, taste and aroma, they need confidence that the products will not harm their health, so one of the tasks set for technologists is the development of innovative confectionery products not only to expand the range, but also to improve their nutritional value. The lack of complete information from manufacturers about the latest developments, as a consequence of the underdevelopment of information support, affects all aspects of the innovation process in the industry. In these studies, a recipe for functional flour confectionery products was developed with the introduction of various percentages of the total mass of topinambur concentrate wheat flour in the form of powder. The amount of powder added was: in sample No. 1 – control without the addition of topinambur concentrate, in sample No. 2 – 5% of topinambur concentrate was added by weight of flour, in sample No3.

PROSPECTS OF THE USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE PRODUCTION OF CONFECTIONERY PRODUCTS

The article is devoted to the study of the state of the confectionery market in Ukraine and the prospects for the use of non-traditional plant raw materials during their production. Confectionery products occupy a significant share in the total volume of the food industry and are characterized by a wide range. The production volume of flour confectionery products is 58% of the total number of confectionery products, and their daily consumption per capita is up to 500 g. The largest share is produced by three Ukrainian confectionery corporations, which entered the annual world ranking of the top 100 Candy Industry in 2022 – the corporation «Roshen», «Millennium» factory, «Konti» company. Non-traditional plant raw materials are increasingly used to enrich food products with useful properties and flavor them in the form of powders, pastes, infusions, sauces. Every year, the assortment of wild fruits, berries and plants, which were not used in Ukraine before, expands significantly. The Google Trends program was used to analyze the popularity of the keyword «sugar-free sweets», comparing the dynamics of «carob» and «cocoa powder». It was established that over the past 5 years, on average, 45–55% of consumers prefer «sweets without sugar», and over the past year three times more often they show a desire to consume products with «carob» than «cocoa powder» in such regions as Kyiv, Lviv, Vinnytsia, Poltava, Dnipropetrovsk regions. The production technology of carob powder includes the following main stages: collecting carob pods, sorting, washing, drying, crushing, dividing into core (10%) and pulp (90%), roasting the pulp at different temperatures, grinding, sieving , packaging. Depending on the temperature conditions of roasting, carob powder is divided into light, medium, and dark types. The hierarchical structure of quality and safety indicators of carob powder consists of normative (organoleptic, physicochemical, microbiological indicators, toxic elements, radionuclides, mycotoxins, pesticides) and non-normative food indicators (proteins, fats, carbohydrates, minerals, vitamins). The analysis of domestic and foreign literary sources on the use of carob powder for the enrichment of confectionery products was carried out. Carob powder is often used as a substitute for cocoa powder, but it is more versatile than cocoa powder.

The influence of flour confectionery products based on flour from light-grain rye and processed products of carrots and beets on the behavioral reactions of laboratory rats

Relevance. In modern conditions, due to the increasing popularity of healthy nutrition, more and more attention is being paid to functional foods that can effectively solve the problem of prevention and treatment of various diseases associated with a deficiency of certain substances. In the production of functional food products, natural biologically active substances of plant origin are used, which have an impact not only on health, but also on the behavioral reactions of laboratory animals.Methods. The animals of the control group were kept on a standard diet, consisting of a mixture of cereals in accordance with the recommendations. In the experimental groups, the feed of the main diet was replaced with experimental functional flour confectionery products developed by the authors of the work, and with products sold in retail stores. Behavioral features of laboratory rats were evaluated in the «Open Field». The reliability of the differences was determined by nonparametric statistics (at p < 0.05).Results. The results indicate a positive effect of a diet containing flour confectionery products based on flour from light rye grain with vegetable processing products on the behavioral reactions of laboratory rats. Regular consumption of flour confectionery products based on flour from light-grain rye and processed products of carrot and beet root vegetables in the dining room increases the active-search and reduces the passive-defensive components of the behavior of laboratory animals.

Influence of sorghum flour on the rheological properties of semi-finished wheat product

Rheological processes are associated with irreversible residual deformations and flow of various plastic and viscous materials, stress and relaxation phenomena. In the food industry ingredients, semi-finished products and finished products have different rheological properties. These properties depend on various factors: substance composition, humidity, temperature, intensity and duration of thermal and mechanical effects. Study and application of various combinations of such effects in production can provide a given level of rheological characteristics throughout the entire technological process, which will stabilize product quality, increase yield and obtain finished products of constant, specified quality.The purpose of the research was to study the rheological properties of semi-finished products from a composite mixture of wheat and sorghum flour.The objects of the research were samples of semi-finished products containing 10, 20, 30, 40% of sorghum flour. The control sample contained 100% wheat flour of the highest grade.Mixolab device was used during testing to determine the water absorption capacity of the composite mixture, the rheological properties of the dough during kneading and heating. The state of the proteinproteinase (at temperatures from +20 to +50°C) and carbohydrate-amylase (at temperatures from +60 to +90°C) complexes of the baking mixture was studied on one sample of the sem-finished product.It was found that samples containing sorghum flour had a more stable dough, compared with the control sample, that was indicated by an increase in the dough stability time from 10,93 to 11,62 minutes. Also, with an increase in the amount of sorghum flour in the baking mixture from 10 to 30%, the starch retrogradation index decreased to 4,99 H*m in comparison with the control one – 5,71 H*m, which indicated an increase in the freshness time of the finished product.The results of the research can be used to create recipes for new products; development of technologies for the production of bakery, flour confectionery products; determination and quality control of finished products and semi-finished products.

Development of a method for pectincontaining shortbread pastry (frozen semi-finished product) for functional shortbread biscuits with a low gluten content

The aim is to research and develop a recipe and technology for semi-finished shortbread pastry (frozen semi-finished product) for functional cookies with a low gluten content, with the possibility of long-term storage without loss of quality indicators.Products with a low gluten content play an important role in the diet of people with celiac disease, gluten sensitivity, as well as those who strive for a healthier diet and variety in their menu. With the growing awareness of allergies and specific dietary needs, low gluten foods have become a significant nutritional trend that is driving the entire food industry forward and improving the quality of life for many consumers. Frozen semi-finished products are in demand, their significant growth is observed – about 18...20% annually. Shock freezing is possible at any stage of preparation of products: semi-finished products, dough, a product of a high degree of culinary readiness. The use of the developed composition and method will allow expanding the range of functional flour confectionery products with a reduced gluten content, which is achieved by replacing wheat flour in the composition with a mixture of corn and rye. Optimization of rheological characteristics of shortbread pastry is ensured by enrichment with pectin substances, which help to reduce the water absorption capacity of flour, as well as reduce the formation time and stability of the dough. Deep freezing shortbread pastry allows you to save its nutritional and biological value, as well as technological (rheological) properties. In addition, the shelf life of products is increased, and the freezing time is reduced by 3...10 times compared to the traditional method.

Effects of triticale flour on the quality of honey cookies

Flour confectionery products are highly popular in Russia, especially honey cookies (pryanik). In order to increase their nutritional value, wheat flour can be replaced by triticale flour rich in essential amino acids and minerals. This study aimed to determine the effects of triticale flour on the quality of honey cookies.
 The control cookie sample was made from premium wheat flour, while the test samples were made from mixtures of wheat and triticale flours in various ratios (10–90%), as well as from 100% triticale flour of grade T-80. Standard methods were applied to determine the cookies’ sensory and physicochemical characteristics, as well as their nutritional value and contents of minerals, vitamins, and amino acids.
 All the samples with triticale flour showed good sensory characteristics. Adding up to 30% of triticale flour did not change the taste and aroma of honey cookies, whereas larger amounts of triticale flour made them sweeter and more aromatic. The test samples from 100% of triticale flour had higher contents of essential amino acids (arginine, valine, histidine, isoleucine, leucine, lysine, methionine, and threonine) than the control sample from premium wheat flour. The contents of micro- and macroelements also increased with larger amounts of triticale flour in the formulation. While adding triticale flour increased the protein content in the test honey cookies, it had no significant effect on their fat and carbohydrate contents, or the calorie content. The tests showed that 60:40% was the optimal ratio of wheat and triticale flours. 
 Replacing wheat flour with 40% of triticale flour provided the finished product with good sensory properties and high contents of proteins, vitamins, essential amino acids, as well as micro- and macroelements. Thus, triticale flour proved to be a good replacement for wheat flour in the production of honey cookies.

Transformation of the formula of fitness ginger based on green buckwheat enriched with rapse protein isolate: a systematic review

Currently, in the field of food production, the priority direction is the creation of products enriched with biologically active components, macro- and microelements. The use of such products in food significantly affects human health and life expectancy. Increasing the nutritional value of food through the use of unconventional natural raw materials contributes to an increase in the amount of nutrients balanced and distributed among themselves in the composition of the product, which directly affects the human body when consumed. A study was conducted to analyze publications on the nutritional, biological value, functional properties of green buckwheat, as well as rapeseed protein isolate. Green buckwheat has a huge supply of nutrients and can be used for the production of flour confectionery. Replacing wheat flour with green buckwheat flour does not affect the physico-chemical quality indicators of the finished product, but significantly improves organoleptic indicators. The results obtained prove that rapeseed protein isolate can be used to transform food formulations, enriching them with vegetable protein, as a substitute for animal proteins. The emulsifying properties of rapeseed protein are important in food systems such as dressings, mayonnaise or ice cream. Water absorption capacity plays a role in the formation of bakery products and flour confectionery products. Despite all the above-described useful, nutritious and functional properties of green buckwheat and rapeseed protein isolate, in fact, are rarely used as functional ingredients, especially in confectionery production. The results of this study may provide a new approach to the development of new food products.

Accelerated technology for bread preparation using activated water

In this study we studied the production of bakery products with an accelerated production cycle using different dispersed flour and ion-ozoned water. The dough was prepared by mechanical loosening of compressed air under pressure (1.5-3 atm). The accelerated technology of bread production combined with wholemeal flour increases the independence of the bakery and reduces the production time of the finished product. The air bubbles in the cavitation process create a finer texture and more airy porous products resulting in higher-quality bread with excellent sensory and textural properties. The accelerated method eliminates yeast from the formulation and expands dietary varieties of yeast-free bread and flour confectionery products. This study used new accelerated technology to quickly intensify the colloidal and biochemical processes that occur during dough preparation. The technology made it possible to eliminate the dough fermentation and proofing process, thereby reducing the duration of the production process of bakery products, increasing labour productivity, and increasing the yield of bread. Qualitative, organoleptic, physicochemical and microbiological indicators and safety indicators evaluated the bakery products. The results showed that the quality of fine and ultrafine disperse flours met the recommended standards for baking yeast-free bakery products. According to laser diffraction data, the average particle size of flour obtained by whole grain milling was 194.9 μm (micron) for fine wheat flour, 609.4 μm for fine wheat flour and 830.0 μm for medium wheat flour. The finest flour fractions (less than 75 μm) provide higher gluten quality, resulting in a better balance of elasticity and extensibility in the dough, according to particle size studies of flours used to create bread. Thus, bakers can give their bread the desired texture. The overall quality of the bread is also affected by the flour's protein content, with the 10-11.5% range considered ideal. The addition of sourdough has improved the taste of baked goods. Bread products made from different dispersed flour and ion-ozoned water had good quality, organoleptic, physicochemical and microbiological indicators, and safety indicators. They could be stored for up to 5 days. As a result of using the accelerated method of dough preparation will improve the structural-mechanical, rheological and technological properties of bread, bakery and flour confectionery products.

Modeling the composition of specialized flour confectionery products

The article deals with the creation of specialized flour confectionery products with an improved nutritional profi le due to the modeling of the recipe composition. It consists primarily in adjustment of the content of critically important nutrients and subsequent optimization of the chemical composition and nutritional value of the product due to its enrichment with vitamins, minerals, dietary fi ber, and functional food ingredients. It is promising to use fl our and other cereal processing products as enriching natural components, instead of a part of premium wheat flour.

Organoleptic Analysis of Round Sponge Cake with the Addition of Protein-Containing Raw Materials

Topicality. A promising direction for improving the quality of existing flour confectionery technologies and attracting a large number of consumers to the restaurant industry establishments is the introduction of innovative products into their menu content. In order to increase the biological and nutritional value, as well as to improve the organoleptic properties of flour confectionery, the employees of enterprises usually use ordinary raw materials. This research offers the use of new raw materials in the technology of cooking flour confectionery products that contain proteins in their composition, and allow to increase the nutritional and biological value of the finished product. The aim of the article. The aim of this study is the creation of innovative products for hotel and restaurant complexes, made using protein-containing raw materials, the analysis of organoleptic properties of new raw materials and the finished product with its addition. Research methods. The method of compiling an organoleptic profile and a descriptive analysis of finished products was chosen for the organoleptic assessment of semi-finished sponge cakes with the addition of high protein content raw materials (from DSTU (National Standards of Ukraine ) ISO 6658). Results. Based on the results of research, the possibility of using plant raw materials (spirulina powder) and insect processing products (cricket flour) was established; organoleptic indicators of finished products quality and the concentration of adding raw materials to the sponge cake recipe were determined. Conclusions and discussion. The obtained research data showed that when using spirulina powder and cricket flour in the technology of the round sponge cake, it is advisable to add them in the amount of 10.0% for increasing the nutritional and biological value of dinished products. The practical significance of the obtained results consists in expanding the assortment of flour confectionery products with increased nutritional and biological value, which can be sold both in the trade network and in the restaurant business establishments, and presented by cakes, pastries, desserts.

Technology of Flour Confectionery Products with Dietary Supplement "Baktosyla"

Topicality. The unfavorable ecological situation, stressful lifestyle during the war state led to weakening of immunity and a sharp increase in diseases of the population, including diabetes. Based on the conditions above, the research consists in solving the problem of developing the technology of flour confectionery products using the dietary supplement “Baktosyla”, which is a natural sugar substitute, and is able not only to increase the quality of final products, but also to satisfy the physiological needs of humans in nutrients and energy. The aim of this article is the scientific justification and elaboration of shortbread cookies technology using the dietary supplement “Baktosyla” of increased nutritional value for sanative prescription. Research methods. The following research methods were used: analytical, organoleptic analysis, physico-chemical, statistical, mathematical processing of results using computer technologies. Results. In the process of experimental study, the shortbread cookies technology was elaborated with the replacement of 100% sugar in the shortbread dough with the dietary supplement “Baktosyla”. It was proved that the shortbread cookies “Baktosyla” have a higher organoleptic score (4.96 points) compared to the control sample (4.87 points). Additionally, it was investigated that when replacing sugar with the dietary supplement “Baktosyla” the springy and elastic qualities of the dough decrease, and the plasticity of the dough increases by 7.9% compared to the control. In terms of nutritional value, the amount of carbohydrates in the developed product decreases by 49.26%, but the amount of fiber, minerals (Na, Ca, Mg, P, Fe) and vitamins (B1, B2, C) increases. Conclusions and discussion. The developed technology of shortbread cookies with the dietary supplement “Baktosyla” led to the improvement in the nutritional value of the finished product and decrease in the energy value, which makes it possible to recommend it for implementation in the food industry and restaurant establishments for sanative nutrition.

Development of technology of crackers wuth increased food value to improve the food supply to military servants during a special period

Flour confectionery products have an unstable polyphase structure that needs stabilization. The nutrient composition of these products is characterized by a high content of sugar and saturated fatty acids. The content of protein, dietary fiber, vitamins, and minerals is low. This predetermines the feasibility of using the latest raw materials. This paper has proven the possibility of using flour from extruded sunflower seed kernels (FESSK). FESSK is a unique protein-mineral raw material ingredient that contains essential amino and polyunsaturated fatty acids, as well as biologically active substances. In FESSK, compared to high grade wheat flour (HGWF), the content of protein increases by 3.1–3.3 times; minerals – 13.80–13.82 times; fiber – 98.91–98.93 times; fat – 2.54–2.56 times; the total amount of essential amino acids – by 3.15–3.19 times. One should note the balance of amino acid composition and the usefulness of FESSK proteins (amino acid number (AAN) of essential amino acids approaches 100 %). Compared to HGWF, FESSK has increased biological value index and utilization rate of amino acid composition, by 48.74 % and 39.29 %, respectively. Of the 13 vitamins necessary for the human body, 12 vitamins (92.3 % of the total amount of vitamins) were identified as part of the FESSK composition. In FESSK, compared to HGWF, fat-absorbing capacity increases by 1.50–1.52 times and water retention capacity by 3.62–3.64 times. It was found that the addition of 10.0 % FESSK increases wettability by 6.58–11.19 %; expansion rate by (1,0±0,1) %; ash content – 5.71–13.33 times; fat content by 2,19–6,17 %; protein content by 8.29–21.37 %. The integrated quality indicator increases by 5.1–6.8 %. Alkalinity decreases by 1.04–2.06 %. The expediency of the production of crackers with improved nutritional properties to improve the food supply of servicemen in a special period has been proven.

New types of flour confectionery products for preventive nutrition using Laminaria saccharina

Over the years, more and more attention has been paid in the food industry to the development and production of functional products, which include biological value-enhancing components, one of which is laminaria powder. Flour confectionery is a widely used mass consumption product that has been in growing demand in recent years, but has a low nutritional value, and is an excellent basis for creating functional products. Research objects: Laminaria saccharina powder, flour confectionery with the addition of Laminaria saccharina powder. A technology for the production of flour confectionery products was developed - the «Black Pearl» cupcake (with the addition of Laminaria saccharina powder). The indicators of quality and safety of the developed flour confectionery products were investigated; normative and technical documentation for new flour confectionery products was developed. An analysis of the economic efficiency of introducing a new product into production was carried out.

Correction of the fatty acid composition of purpose dietary fats

It has been indicated that, according to very numerous studies, substantial indicators of the functionality of fatty products are the ratio of polyunsaturated fatty acids (PUFAs) of ω6 and ω3 families, as well as the ratio of the sum of saturated, monounsaturated and polyunsaturated fatty acids (SFA:MUFA:PUFA). Points related to the fortification of the functional properties of fat products of a target (special) purpose by combining their composition with the use of crushed non-defatted (full-fat) masses of oily flax and sesame seeds have been considered. The biological potential of the crushed non-defatted mass of oil flax seeds as a promising component for the enrichment of PUFA of ω3 group of new food vegetable-fat composite mixtures for special purposes have been theoretically substantiated. Insofar as margarines, which are often not balanced in terms of the ratio of fatty acids ω6 and ω3, are usually included as a fat component in the recipes of many bakery and flour confectionery products, this article proposes pre-mixing margarine with non-defatted crushed mass of oil flax and sesame seeds, without extracting the oil from their composition, before adding it to the dough.