Iorgachova K. Scientific Foundations of Confectionary Technologies Using Functional Vegetable Additives

The thesis is dedicated to complex salvation of the problem of improving biological value of a wide range of confectionaries by effective usage of functional vegetable additives. The assortment of additives is classified and includes raw materials on the basis of grain crops, leguminous plants, fat-containing crops, amaranth, artichoke, etc. In the thesis, functional and technological properties of raw materials were defined, and biotechnological methods of their improving were elaborated. Mathematical methods of simulating and optimizing structure formation of confectionary systems were used. The quantity of inserted vegetable additives was optimized. Traditional technologies were perfected. The assortment of confectionary products with heightened biological value was worked out. Industrial, medical and clinical approbations were taken, and the main assignment results were introduced at field enterprises.