Makarova O. Improvement of Flour Confectionery Technology on the Basis of Composite Blends

The thesis is dedicated to improvement of flour confectionary technology on the basis of composite blends of leguminous and oil-bearing plants. Technological properties of flour composite blends were defined. The expediency of adding oil-containing components upon production of sugar pastries on the stage of making emulsion was determined; such addings improve the quality and stability. It was determined that using of composite blends based on flax seed flour, buckwheat additives and soy protein dresser stimulate improving of structural and mechanical properties of the pastry, the quality of the sugar pastries and hard sweet biscuit, heightens its edible quality. The rational correlation of composite blend’s components and production parameters of pastries were optimized. Industrial, medical and clinical approbations were taken, and the main assignment results were introduced at field enterprises.