Kholobtseva I. Improving the technology of calcium-enriched butter cookies through the use of protein-mineral additives

The dissertation is devoted to the development and scientific substantiation of the technology of flour confectionery, namely butter sand-deposit cookies, enriched with digestible calcium compounds, due to the use of protein-mineral additives. As a result of the analytical review of literature and patent sources, the ways of modification of the recipe composition of flour confectionery products in order to improve their nutritional and biological value and provide them with certain dietary properties are systematized. It is established that the use of enriching ingredients allows to influence in complex the nutritional and biological value of new products. It is determined that one of the most deficient nutrients in the diets is calcium. The use of currently known sources of calcium has a number of disadvantages, in particular, low metabolic activity of calcium, foreign organoleptic characteristics of the finished product, limited raw material base, the inability to affect the technological properties of the product positively and so on., The use of protein-mineral additives in the technologies of flour confectionery, in particular butter cookies, is proposed on the base of the generalized data.