Bondarenko J. The refinement of rolls with sugarcontent raw materials technology.

3. Technology of baking products is a research object. The refinement of rolls with sugarcontent raw materials (glucose-fructose syrup and maltose treacle) technology is the aim of research. The decision of the mentioned tasks was carried out by means of analytical, chemical, physical, experimental-statistical, generally accepted and special and chemical methods of research with application of modern devices and information technologies. The use of working results allows: to pick up the optimum dosages of sugarcontent raw material, to determine the rational parameters of dough making; to set the parameters of activating of yeasts; to prolong duration of fresh period. First, dependences have been installed and conformities of influence of sugarcontent raw material to rheological properties of dough have been formulated; it has been determined that different composition of sugars in dough with glucose-fructose syrup and maltose treacle do not affect to producing of high-quality composition of non-flying organic acids by milk-acid bacteria, but change the quantitative correlation in a dough. Research in vitro has installed that syrup and treacle, comparing to sugar do not multiply the carbohydrate loading on the human organism and improve protein digestion of rolls; thermal analysis has shown increasing of content of linked moisture part in pulp of bread with sugarcontent raw material, that explains the delay of becoming of wares hardened. Results of works have been approved and confirmed in producing conditions at the baking LTD. " Експрес-С ". The sphere of working results using is food retail industry, branch - baking.