The dissertation is devoted to the scientific substantiation and development of the technology of flour confectionery products fromshortbread pastry using oilseed meal. The relevance of the research topic is due to the need to increase the nutritional and biological value due to the inclusion of walnut and sesame meal in the recipe. The prospect of using oilseed meal in food technologies is due to the high content of proteins – up to 40%, dietary fibers – up to 30%, minerals, especially – Calcium, Magnesium, Phosphorus. The introduction of new technology will make it possible to more fully use the nutritional potential of domestic vegetable raw materials, by-products of sesame and walnut processing, and to expand the assortment of flour confectionery products with an improved nutritional composition. The purpose of the dissertation is the scientific substantiation and development of the technology of flour confectionery shortbread with walnut and sesame meal of increased nutritional value. Based on the analytical characteristics of the review of domestic and foreign literature, the expediency of using plant raw materials in the production of flour pastry products from shortbread pastry was established. The optimal concentrations of walnut and sesame meal in shortbread technology were determined. The influence of the composition of walnut and sesame meal on the organoleptic parameters of shortbread with the addition of a composite mixture of meal from 10% to 25% instead of flour was studied. It was established that with the addition of a composite mixture in the amount of 10-20% of the weight of wheat flour, the sensory evaluation indicators do not significantly differ from the control sample. The structural and mechanical parameters of the sand dough were studied. It was found that in the range of 10-25% content of the meal composition, there is a decrease in the hydration capacity of the systems by 8-31%. Shortbread is a fat emulsion, and reducing the moisture content contributes to better quality of finished products. Reducing the gluten content leads to a 2.5-fold decrease in elongation, which in the experimental sample is 0.38 mm against the control – 0.94 mm. The regularities of the influence of the composition of meal on the structural and mechanical parameters of the sand dough were studied. A gradual increase in the content of the composition (from 10% to 20%) in the composition of the sand dough leads to an increase in viscosity (by 1.3–1.5 times) and conditionally instantaneous modulus of elasticity (by 1.9–2.5 times). By means of mathematical modeling, taking into account the indicators of the content of Calcium, Magnesium, Phosphorus, the rational ratio of walnut and sesame meal was determined as 70:30 in the composite mixture, which is the basis of the sand dough. The technology of shortbread cookies with increased nutritional value and the assortment of shortbread products from it has been developed, which consists of five stages: the first stage is the preparation and mechanical culinary processing of raw materials, the second stage is the preparation of shortbread dough, the third stage is the formation of products, the fourth stage is baking sand products, at the fifth stage there is cooling, decoration, packaging of finished sand products. It was found that the wettability of sand products with meal is 6.3% more than the control, and the density decreased by 10%, which is a positive result. It was established that the protein content of the test samples of sand products increased by 65%, fiber by 170%. Among minerals, the content of potassium increased 3 times, calcium – 7 times, magnesium – 5 times, phosphorus – 3 times, iron – 4 times, and the Mg:Ca:P ratio is close to the recommended one and is 0.58 :1:1.52.
