Chudik Y. Sponge and short half prepared product based on barley pastry technology improvement

The thesis is dedicated to sponge and short half prepared product with 50-100% barley flour content technology. Sodium acetate and glycerine joint action usage expediency for structural and mechanical properties of pastry and ready products improvement is established on the basis of completed researches. The rational concentrations of additions are deter-mined - from 0.3…0.4% (in the case of 50...75% wheat flour replacement) to 0.5…0.6% (in the case of over 75% or com-plete wheat flour replacement) to the flour raw material mass. The additions influence on quality production forming is determined on all stages of technological process. The normative documentation is affirmed (technical conditions, technological instructions, technical and technology charts); the new technologies approbation was carried out in industrial conditions; the economical effect is determined. Key words: barley flour, sodium acetate, glycerine, sponge and short half prepared products.