Lisovska T. The technology semi-finished sponge product using extruded corn flour

The dissertation is devoted to the scientific substantiation of the technology of semi-finished biscuit product with the use of extruded corn flour (ECF). The regularities of the influence of corn extruded flour on the formation of organoleptic, physico-chemical, rheological parameters of the semi-finished biscuit product are established. Investigated of the influence of the use of ECF on the mechanism of redistribution of forms of bonding of moisture in the semi-finished biscuit product. It was scientifically grounded and developed of the technology of semi-finished biscuit product using ECF, in various ratios with wheat flour and the complete replacement of the latter, its functioning as a technological system has been investigated. A complex of new information, characterizing organoleptic, physico-chemical, rheological, microbiological indicators, nutritional value of new products, scientifically substantiated the term of storage has been obtained. The normative and technological documentation was developed and approved, the implementation of new technologies at the enterprises of the industry was implemented, the economic effect from the implementation was calculated.