Demichkovska M. The technology of floury culinary products on the base of functional compositions

The technology of floury culinary products on the base of functional compositions ("Super" ЕСОТМ protein-fat supplement, dietary supplement made of cіstozira seaweed, food carrageenan) is scientifically based and developed in the thesis. It is identified that the usage of the above-mentioned composition provides the formation of dough and stuffing semi-products that possess structural-mechanical properties similar to traditional dough and stuffing. The dependence of rheological properties of functional compositions on concentration of "Super" ЕСОТМ protein-fat supplement, dietary supplement made of cіstozira seaweed, and carrageenan is identified.The technology and the range of floury culinary products on the base of functional compositions of dietary supplements are developed. Normative and technological documentation is developed and certified, the new technologies are implemented into public catering establishments. Economic effect of implementation is calculated.