Dikhtiar A. The technology of production of choux pastry using high oleic sunflower oil

In the thesis it is scientifically proved the technology of production of choux pastry using high oleic sunflower oil (HOSO). HOSO technological process and physical and chemical properties were studied. The rational parameters of technological processing of HOSO are substantiated, that allows to use it as a recipe component of choux pastry and frying medium.The complex of new data that characterize organoleptic, physical, chemical, microbiological and toxicological indicators, new products' nutritional value is obtained, storage conditions and shelf life are scientifically substantiated. The expediency of storage of choux pastry products using high oleic sunflower oil in a refrigerated state at the temperature 0...6 C and relative humidity 70...75% during 72 hours was proved. A range of works on implementation of research results was conducted. There was developed and approved TU U 10.7-01566330-311: 2015 " Floury confectionery products from choux pastry" and TI to TU U 10.7-01566330-311:2015, that regulate the production process. New technologies are implemented in the activity of LLC-company "AVIS", LLC "Club Bolero", LLC "Perspective Technologies", cafe "Paprika", the study results - in HDUHT educational process.