Romanenko R. Technology of short pastry and functional short pastry biscuits with the use of selenium-containing oils

The research paper deals with scientific substantiation of short pastry biscuits technology made on the basis of rational combining the traditional ingredients and the use of oils with selenium and modified starch. There have been scientifically substantiated the parameters of mechanical culinary processing of short pastry, rational concentration of selenium-containing oils and modified starch, which help to improve organoleptic properties, nutritive and biological value of short pastry biscuits. The complex quality assessment of new products according to organoleptic, physical and chemical indices and the safety indices has been carried out. On the basis of experimental research of quality and safety indices of the developed products there has been proved their functional directivity, which is stipulated by high-content of selenium, tocopherol, carotenoid and fatty acids of the groups Omega 6 and Omega 3. There has been determined the social and economic effect of the production and selling of new types of short pastry biscuits; their competitiveness has been calculated. All normative documents have been developed.