Chuiko M. Forming of quality of the macaronis wares enriched by bioorganic connections of calcium

Object of investigations - the quality of the macaronis wares enriched by bioorganic connections of calcium. The purpose - scientific ground of forming internalss and commodity description of the macaronis wares enriched by bioorganic connections of calcium. Research methods are the standard and special organoleptical, physical, physical and chemical methods of determination of quality of feedstock, semiproducts and prepared products; methods of planning of experiment and statistical experimental data processing. A scientific novelty consists in the scientific ground of possibility and efficiency of application of intermediate semiproduct food bone (SFB) in production of macaronis wares; establishment of conformities to the law of influencing of SFB on character connections and state of moisture in a macaroni dough, his structurally-mechanical properties process of gelation of starch of wheatflour; ground of rational concentration of SFB in production of macaronis wares; establishment of that fact, that in the macaronis wares made from the wheatflour of top grade, there is no formation of insoluble complexes with the ions of calcium with participation of phytic acid or its salts; receipt of complex of new information in relation to the improvement of physical and chemical and boils properties of macaronis wares with SFB as compared to traditional macaronis wares. The results introduced in the food industry and in an educational process. The branch of application - food industry.