Skrypko A. Butter biscuit of revitalizing action with the addition of oat malt and wheat malt flour.

The thesis is focused upon the development of technology for producing unglazed candies containing combined whipped and fruit jelly centre through applying semi-processed materials made of grapes residues and protein-polysaccharide complexes. The chemical composition of grapes residues of diverse technical varieties was studied; the technology for grapes residues processing was developed; the expediency of using grapes residues puree and marmalade in order to introduce new technologies for production of combined centres candies was scientifically substantiated. The function-technological properties of grapes residues semi-processed product have been distinguished; the effect produced by technological factors upon the structure of fruit-jelly candy mass with enhanced aggregate sustainability based on grapes residues puree has been studied; the candy mass technology provided that it is produced by means of extrusion technique was developed. The research of principal technological properties of gum arabic, mixture of it with gelatin, whey protein and protein-polysaccharide complexes on their bases is performed, which aims at producing viscous aerated candy mass of "nougatines" type. The rational technologies for whipped candy mass with enhanced aggregate sustainability processed of grapes residues marmalade and protein-polysaccharide complexes provided that it is produced by extrusion.