Martsyn T. Technology of biscuitine and sandy wares of the functional setting

The dissertation is devoted to scientific grounding, elaboration and practical realization of functional flour confectionery technologies. General principles of functional flour confectionery creation are developed and the choice of sources of essential nutrients is scientifically grounded. Physicochemical and technological characteristics of cystoseira, essence of stevia, fructose, modified starch, rye flour are researched and their use in the production of flour confectionery is scientifically grounded. Technology of flour confectionery with targeted nourishing value is developed. Quality and safety of the developed products is investigated, their biomedical approbation is conducted. The complex evaluation of quality and marketability of the developed products is performed. Normative documentation is developed and approved; the complex of measures for the introduction of the elaborated products in the catering industry is undertaken.