Polyakova A. Using the vegetate adding of the antioxidant action in the technology of the wares made from layer doudh

Object of the study - technology product from puff test with use the vegetable additives. The Purpose - a scientific motivation and development to technologies product from puff test with use powder dry berries sea, viburnums and hawthorn, which contains the material an antioxidant action. The Methods: physico-chemical, reological, organalaptc, microbiological, methods of the planning the experiment and mathematical modeling. The Results: The research of the influence of the adding to the oxide reactions, which take place in the greasy components of the dough.. With using of the adding the glue of the flour became stronger, the oxide processes in the grease became slower the effective viscosity of the components of the layer dough increasing, its adages drop. The technology of the wares from layer dough with adding of the antioxidant action with increased terms of the storage till 48 hours was offered. The Sphere of the use: enterprises restaurant facilities.