Khaustova T. Technology of culinary products from croquet mass based on wheat flour

The object of investigations is the technology of culinary products from croquet mass based on wheat flour. The purpose is the substantiation and development of technology of culinary products from croquet mass based on wheat flour. The research methods are physical-chemical, microbiological, organoleptic, methods of systems analysis, methods of experiments’ planning and mathematical modeling. The scientific novelty contains the development of data on the structure-forming properties of heat-treated flour, determining the influence of technological factors on the functional and technological properties of the heat-treated flour in the technology of croquet mass, determining the outcome of structure croquet mass based on wheat flour and adjustment of structural-mechanical and hydration characteristics of croquet mass, the scientific ground of the technology of croquet mass with fillers, establishment of optimal parameters for technological processes. which would ensure the production of culinary products with its use. The results are introduced to the restaurant industry enterprises and to the educational process. The field of application - restaurant sector, food industry.