The dissertation is devoted to the improvement of the technology of prolonged biscuits taking into account the requirements of heritage therapy for the elderly and the elderly suffering from diabetes mellitus in order to provide him with functional and dietary-functional properties through the use of physiologically functional raw ingredients: vegetable purees – mushroom and pumpkin, vegetable powders – onions, jerusalem artichokes and pumpkin seed meal, dairy and soy protein isolates, high molecular weight inulin, crosslinked modified starch and maize corn oil. The object of research is the technology of a protracted cookie. The aim of the work is to improve the technology of protracted biscuits taking into account the requirements of heritage therapy for the elderly and the elderly suffering from diabetes to provide him with functional and dietary-functional properties through the use of these physiologically functional raw ingredients. Methods of research used in the work - standard common theoretical, chemical, physico-chemical, structural-mechanical, sensory, made using modern devices, computer technologies and software, and new, developed by the authors, the method of calculating the chemical composition of the "ideal" food product, taking into account food requirements for different population groups. A model of the chemical composition of the «ideal» food product in the form of a 3-level hierarchical tree method and the method of determining the degree of correspondence of the chemical composition of the real food product to the chemical composition of the «ideal» food product, in particular, in accordance with the requirements of heredities and nutrition, was developed and scientifically substantiated. The concept of «perfect» products or products, whose chemical composition is as close as possible to the «idea», is used to develop new types of specialty flour confectionery products and to improve the existing formulations. It is established and scientifically substantiated the possibility and expediency of using the special purpose appointment of the specified physiologically functional ingredients in the optimal amount in the technology of a prolonged biscuits that provides a prolonged biscuits status as a functional or dietary functional product and allows producing prolonged biscuits on existing equipment. The influence of physiologically functional raw ingredients on the physicochemical and structural-mechanical properties of the emulsion for the prolonged biscuits is determined. The introduction of new raw materials increases its density by 3,0-23,0%, the viscosity is 2,5-4,5 times, and the stability – by 7-20%. The influence of physiologically functional raw materials on the physicochemical and structural-mechanical properties of the prolonged dough has been established. The kinetics of the heat treatment process of a special purpose baking tray was investigated, optimal parameters were determined and heat consumption was calculated for heat treatment. The duration of heat treatment at certain parameters for the prolonged biscuits «Halloween», «Raven», «Girasol», «Esther» and «Alice» is respectively 5,3 min, 5,5 min, 5,7 minutes, 6,5 minutes and 6,8 min. It has been revealed that the application of the artichoke powder accelerates the process of heat treatment in the range of 5-12%, and the introduction of high molecular inulin, mushroom mashed potatoes and onion powder, pumpkin mashed potatoes and pumpkin seed meal, sewed starch, isolates of milk and soy protein slows it within 6- 16%. The process of storage of new types of prolonged cookies, in particular their sorption-desorption properties, is investigated. It has been established that the equilibrium moisture content of a specialty baking tray at φ = 0,75% is in the range of 11,0-12,0%. In order to prevent moisture absorption during storage, it is recommended that the packaging of a prolonged biscuits be sealed in a sealed package. Protracted cookies «Halloween» (provides 15% of daily requirement in food fibers and 15% of daily protein requirement), protracted cookies «Raven» (provides 30% of the daily requirement in food fibers and 15% of daily protein requirement), protracted cookies (sugar-free product, provides 5% of daily requirement in flavonoids and 10% of daily protein requirement), protracted cookies «Girasol» (product without sugar, snacks consumes 30% of the daily inulin requirement and 10% of the daily protein requirement), the protracted cookies «Alice» (a product without sugar, provides 35% of daily fiber intake and 15% of daily protein requirement). The industrial testing of the prolonged biscuits in the production conditions at the enterprises of PAT «Kyivhlib» №8 and FOP «Pastushenko N.P.» was held in Kyiv, the corresponding acts of production tests have been received. Advanced technologies are protected by Ukrainian patents.
