Medvedyeva A. A process engineering of flour confectionery products with soya paste using

The thesis is devoted to problems of development of process engineering of flour confectionery products with use protein enrich of a vegetative origin of the raised food value - soya paste. The totality of outcomes of theoretical and experimental researches has allowed to formulate expediency of use soya paste by manufacture of the sponge semi-finished product, shortcake biscuits and plum-cakes. Established, that the introduction of the components in recipe of mentioned above products allows to receive high-quality ready production, raises biological value. It is shown, that the introduction of the soya paste causes reduction of production costs. The developed process engineering are introduced into manufacture.