Martym'yanova L. Spectral analysis of heart rate variability of atrial fibrillation patients.

The thesis is dedicated to complex solving of problem of quality improving of pasta products by developing of scientifically motivative technology of their producing with using of new kind of nontraditional raw and food additives that make good technological effect in wheat flour and semolina with low technological properties, increase food value, give the preventive properties to the products. The multifunctional properties of new kind of raw materials in pasta production is settled down and mechanism of their influence on technological processes and products quality. Parameters of dough making process are optimised, complex making and radioprotecyive capacities of new products are settled down. Main results of work are embeded on the pasts enterprises. Theoretical backgrounds of colloidal processes in pasta dough are developed, moisture quantity of different forms of linking and energy of it are determined. Formation of micropore microstructure of products with nontraditional raw materials and foodadditives is settled down, mechanism of increasing influence of it on products quality is foud out.. Keywords: quality of pasta products, technology, food value, radioproprotective properties, nontraditional raw materi-als, food additives, wheat flour, colloidal processes, micropore structure. structure, quality factors.