Palivoda S. The refinement of pasta and bread technology by means of structure forming food additives.

Dissertation is dedicated to the actual objective of the macaroni branch which is - improvement of quality of the pasta products from wheat flour. It lays in the use structure forming food additives. Also paper deals with problem of bread products' quality of poor quality of flour and longing freshness period of such products. It has been installed that the quality of products increases with gums of herbal origin and non-ionogenic surface active substances (SAS). Pertinent to this, the optimal dosage of gums and SAS has been de-termined. Rheological characteristics of dough with additives and their influence on the dough making and structure of dough have been researched. The kinetics of drying of pasta with gums and SAS was studied and the optimal technological regimes of the process have been determined. Тhe influence of gums and SAS to the water distributing, power of water linking and micropore structure of pasta have been installed. Scientifically grounded are the mechanism of the bettering action of gums and SAS towards the quality of pasta and bread products. It has been proven that researched food additives encourage longer period of bread freshness and better pore structure of flesh. Using of gums in bread of different quality of flour was researched. Technological recommendations of using of additives have been developed. The refined technology has been approved in production and defended by the patents of Ukraine.The sphere of working results using is food retail indastry, branch - macarony, baking.