Sobko A. Technology for semi-prepared biscuit and roll of the functional appropriation

Thesis is dedicated to scientific motivation, development and practical realization of technologies of flour confectionary products (semi-prepared biscuit and roll) and decorative semi-prepared products (creams, jelly) of reproductive appropriation. General principles of creating flour confectionary products of the reproductive appropriation have been designed and the selection of sources of essential nutrients has been scientifically motivated.Physicochemical and technological characteristics of laminaria, chicken eggs enriched with organic selenium, vegetables (spinach and carrot), modified starch, jelly-making component have been investigated and their application in flour confectionary product manufacturing has been scientifically motivated. The flour confectionary product technology with the given data of nutrient value has been designed. The quality and safety of the designed products have been studied as well as their biological approbation has been done.The complex assessment of quality of the given products has been conducted as well as the assessment of their competitiveness has been done. Normative documentation has been designed and approved. The introduction of the products offered to institutions of restaurant facilities has occurred.