Denisenko T. The Commodity Science expert researches of flour pastry with enhanced biological value

Dissertation is devoted to development and commodity science expert estimation of new flour pastry namely oat biscuits, cakes and waffles with the use of non-traditional types of raw materials. The aggregate of results of experimental data had allowed formulating expediency of the use of chicorlact, wheat bran, stevia leaves' powder in composition of new flour pastry for increasing of nutritional and biological value. Three new compositions of new oat biscuits, three compositions of new cakes, one composition of new waffles were developed. The technological parameters of their production are specified. The results of researches of chemical composition testify the increasing of protein's content and carbohydrates' content declining, including saccharose. At the same time there are increasing of essential amino acid, vitamins and minerals contents in new flour pastry. The influence of packaging to qualitive and quantitive changes was examined too. The standards on new kinds of products had been worked out and registered.