Rogovyi I. Improvement of technology of baked sugar semifinished product with high concentration of calcium

The object of this investigation is a technology of the sand semi-finished product baked with high concentration of calcium; the goal was to improve the technology of the sand semi-finished product baked with high concentration of calcium by pulling it from bones (NKH) as a source of easily digestible calcium and culinary and confectionery products based on it; the methods of the study were the standard methods for determining of physical, chemical, microbiological, organoleptic quality of raw materials, semi-finished products and finished products; methods for determining of chemical composition of finished products, methods of planning experiments and mathematical processing of experimental data; scientific innovation was the further development of the study that found the proper way of using of NKH as a source of easily digestible calcium in the technology of flour, cooking and pastry based on sand semi-finished product; the study has found the new data on the impact of NKH on the properties of wheat flour gluten; there was first set the influence pattern of NKH for the properties of emulsion systems, including emulsions for sand dough; there were first found the influence patterns of structural and mechanical properties of sand dough, depending on the mass fraction of NKH and the value of basic components of the dough was identified; scientifically substantiated composition and technological parameters of production of sand dough with a high content of calcium; the study has found the data of the organoleptic, physical and chemical, microbiological and toxicological quality of finished products; the results brought into the business sector and the educational process; the areas of use are restaurant management and food processing.