Kaplina T. The development of flour foodstuffs technologies using yeast, which was activated by alternating magnetic field. 742

The technologies of flour foodstuff production was activated using yeast. A suspension of flour, that was water and yeast activated in a vortical layer of ferromagnetic particles in a arculating alternating magnetic field. The methods: physical and chemical , microbiological. The optimal flour concentration under activation was designated the best parameters of yeast processing in apparatus VA-100. The development of method yeast that was activated and of shortening technologies of flour foodstuff production. The test batch was produced . The normative documentation was prepared and approved. Economic and social. The catering enterprises and bakery industry.