Serdyuk L. Scientific substantiation of formation of quality combined grain products of the increased food value

Combined grain products of the increased food value. Re search of formation of quality of the combined grain pro- ducts at their enrichment by the natural additives of a vegetative and animal origin. Processes of interaction components of heterogeneous food systems, which result in between change of structure of the additives and biopolymers of initial raw material and cause quality of ready products. Methods standard experimental. The complex commodity estimation of new kinds of the enriched products is carried. The interrelation between parameters of technological processes of their reception and quality of ready products is established. Samples of products produced in industrial conditions, acts of introduction. Economic and social. Macaroni, extrusion of the enterprises.