Myroshnyk Y. Improvement of the technology of pastrys with non- traditional vegetable raw materials

The dissertation is devoted to the scientific substantiation and improvement of the technology of pastrys, namely biscuit semi-finished products, using powders of non- traditional vegetable raw materials. Based on the literature sources on the improvement of the technology of biscuit semi-finished products were systematized and the experience of using powders from non- traditional vegetable raw materials and surfactants was analyzed. Prospects for the use of ultrasound in pastry technology are outlined. The chemical composition and technological properties of powders of rowan, viburnum and sea buckthorn were investigated. The expediency of creating oil semi- finished products with these powders in order to ensure the participation of the studied raw materials in the complex physical -chemical and biochemical transformations that occur during the formation of sponge dough and finished products is substantiated. The influence of powders of non-traditional vegetable raw materials on technological, structural-mechanical and viscous -plastic quality indicators of sponge dough and finished products has been established. It is proved that the introduction of the studied powders helps to extend the shelf life of the developed products for 24 hours. Scientifically substantiated and confirmed the technological efficiency of using powders of dried fruits of rowan, viburnum and sea buckthorn, as well as surfactants (Ester M03) in the formulation of oil biscuit semi-finished products in the amount of 6 % and 0.8 %, respectively. The possibility of using ultrasound in the technology of oil biscuit semi-finished products has been proved, which allows to reduce the process of biscuit dough preparation by 3 times and increase the porosity of finished products by 12… 16 % due to acoustic cavitation due to short-term pulses, which in turn contributes to a more even distribution of gases and vapors in the dough. The optimal parameters of whipping egg-sugar mixture of sponge dough in ultrasonic conditions were determined by the method of experimental-statistical modeling: power of ultrasonic generator - 0.6 kW, water temperature in ultrasonic bath - 26 ° С and time of whipping melange with sugar - 5 min. Improved technology has been introduced in restaurant business enterprises, and the competitiveness and economic efficiency of new products have been proven.