Dorohovych V. The scientific substantiation and development of technologies of flour special dietary consumption confections

The thesis is devoted to solve the complex problem of development of flour special dietary consumption confections structure, that meets the requirements for people's nutrition depending on age (children, mature), physical activity (athletes, the mental work), state health (sugar diabetes, celiac disease, phenylketonuria). Developed innovative technologies are implemented using a systematic approach, analogy method and mathematical modeling. Optimal technological parameters of producing FSDCC, conditions and terms of their storage are established and scientifically substantiated. Medical and biological studies confirmed possibility consumption of FSDCC. Ukraine state standard of flour special dietary consumption confections, specifications, recipes are developed. New technology of FSDCC is tested and implemented in establishments of restaurants business and food industry.