Brykova T. The technology of butter biscuits with the use powders of grape pomace

The object of the study is the butter biscuits technology. The aim of the work is to substantiate and improve the technology of butter biscuits using the products of grape pomace processing, namely grapeseed powders and grapeskin powders. The powders are made from pomace of grape grown in the Odessa region, at Orion LLC (Odessa) under the trademark "Oleo Vita". Methods of research: standard and special organoleptic, physico-chemical, structural-mechanical, microbiological methods for determining the quality of raw materials, dough and finished products, mathematical methods for experiment planning and data processing. Rational dosages of the selected powders are substantiated. They were: 20.0% of grapeseed powders and 16.0% of grapeskin powders by weight of flour, 50.0% grapeskin powders by weight of cocoa powder. The regularities of forming the structure of the dough for butter biscuits in the presence of grapeseed and grapeskin powders, which are to increase its effective and plastic viscosity, reduce the modulus of resilience and elasticity and reduce the adhesive properties. This helps to increase the stability of the system during the molding and to preserve better the shape of the biscuits and drawing on its surface. During the processing of the dough with the addition of grape powders, it will less stick to the working details of the forming equipment, which will facilitate its work and will lead to a reduction of production losses of the dough while processing and molding. Butter biscuits technology has been developed, which differs from the existing technologies by using natural raw materials, by the absence of synthetic food additives, by adding at the stage of formation of sugar-fat emulsion of fine grape powders with a high content of polyphenolic compounds, food fibers and macros. This allows to obtain products with high nutritional value and high quality. According to the results of the cost-effectiveness calculations, it was found that the introduction into production of the proposed technologies of biscuits with adding of grape powders is economically feasible.