The dissertation is devoted to the scientific substantiation and development of the technology of biscuit products with of flour from germinated wheat grain (flour "Zdorovya") and powder carob of increased nutritional value. The studied market of biscuit confectionery allowed to establish that the Ukrainian production of biscuits is not fully satisfied due to domestic production (almost 1.2 thousand tons per year), Ukraine imports biscuits in the amount of almost 2 thousand tons per year, they are characterized by high energy and low nutritional value due to the use of food additives in their composition. The share of biscuits for dietary purposes is only 0.5 % of the total amount of food. It is proved that the production of dietary biscuits is under development and has great potential for expanding their range. Based on the analysis of the domestic market of biscuit confectionery, theoretical research, scientific and patent sources proved the feasibility of using flour from germinated wheat grain and cherub powder in flour mixtures in the technology of biscuits to increase their nutritional value and reduce glycemicity, which will promote expanding the range of dietary products. The rheological properties of sponge cake dough, physical and microbiological parameters of baked sponge cake semi-finished products with flour "Zdorovya" and powder carob were studied. The rational ratio of recipe components in flour mixtures BPVS: BZ: PC, as - 3.5 : 1.5 : 1, which forms a sponge dough with physico-chemical and rheological characteristics, (effective viscosity 2,76 P×s, stability 14,7 s×103, volume 158 %), close to traditional dough. The microstructure of sponge dough was studied, it was found that in the experimental sample, due to the decrease in effective viscosity (8 %) there is a uniform distribution and formation of smaller air bubbles than in the control sample, which increases the volume and predicts improvement of structural and mechanical properties of baked biscuit semi-finished products. Determined the quality of biscuits by chemical composition: fat content decreased by 5,2 %, total carbohydrate content - by 7,7 %: including mono- and disaccharides - by 9,3 %, starch - by 12,4 %, fiber content increased by 96,9 % compared to with control. The content of B vitamins (Niacin - 2 times, Pyridoxine - 10 times) and mineral elements (Calcium - by 26,4%, Magnesium - by 21,7 %) increased compared to traditional products. The iodine content in the test sample is 2,7 μg, which is 5.6 times higher than in the control; the energy value of the prototype decreased by 6.6 %. The studied changes in the quality of biscuits during storage: indicators of elasticity (34,1 units), fragility (8,2 %), drying (3,6 %) are lower, respectively, by 10,5 %, 18,8 % and 16,3 % than in the control sample, which indicates about better preservation and slowing down of hardening processes due to the higher content of fiber in the flour "Zdorovya", which has a high water holding capacity.
Reducing the density and effective viscosity, increasing the stability of the test samples will help to obtain the best quality performance in baked biscuit semi-finished products. Microbiological and toxicological indicators of the developed biscuit products did not exceed the established safety standards, they did not detect bacteria of the Escherichia coli group, pathogenic microorganisms, including the genus Salmonella, as well as molds and yeasts. Given the high nutritional value of BZ and carob powder, we believe that it is advisable to use in the technology of biscuits, as BZ and PC increase organoleptic characteristics and enrich their chemical composition. The prototype has a higher overall quality assessment than traditional sponge cake. Thus, the quality index for the test sample is 0,80, which is 23 % more than the control sample. Therefore, the developed biscuit semi-finished product has the best quality indicators. The economic efficiency of the implementation of the developed technologies of biscuit products is determined, which is achieved by reducing the cost by an average of 10%, by reducing energy consumption, reducing the sugar content in recipes and the use of сarob instead of cocoa. The social effect is to expand the range of biscuits of high nutritional value with low glycemic index, which will improve the nutrition structure of the population of Ukraine. The technology is developed and the complex estimation of quality of sponge cake products is carried out; the normative documentation for new sponge cake products, which have been introduced in restaurants, has been approved.
