Statistical accounting of observations as results of experience is subjected to grouping of the collected data in order to achieve a representative sample. As a rule, statistical grouping of observation results is carried out by presenting distribution series based on a ranking operation. When defining the members of the empirical population in the variational series of distribution, the goal is to reveal the pattern of variation of the trait under study. In the technology of bakery production, a special role is assigned to monitoring the quality of the processed grain and obtained from it flour, including when defects are detected, most of which are violations of the quality standards of washed gluten and the falling number. The purpose of this work was to statistically group the results of observations of the falling number of wheat flour into an interval series for a sample with a reduced enzymatic activity that does not correspond to the upper limit of the quality standard. For the investigated indicator – the falling number, when compiling a discrete and intervalless series, you can only study the characteristics of a dimensional feature, its coefficient of variation and compliance with the standard distribution of a random variable, and when compiling an interval series, also an empirical feature distribution function. The representativeness of the obtained sample with a given probability of 0.95 provides the result when the average value for a larger sample does not go beyond the found confidence interval for the general average. In a practical sense, the obtained results of the analysis of variance are important for the statistical accounting of observations and the compilation of an empirical population of the falling number experimental data with the subsequent presentation of data in distribution series and obtaining an empirical distribution function of the characteristic measured in the experiment.

The analysis of the fire hazard of the technological process of vegetable oil production, which is caused by the circulation of flammable, combustible solid and liquid substances and materials in it, is carried out. Liquid oil aerosols pose a high fire hazard when they are released from process equipment under pressure and at elevated temperatures. When a combustion source occurs in them, a sequential burnout occurs (by analogy with gas combustible mixtures), creating an explosive load. Extinguishing foams, powders can be used as extinguishing agents for spills of organic oils, and when aerosols are released from technological equipment, volumetric fire extinguishing agents – sprayed water, general purpose powders, carbon dioxide, nitrogen.

A technology has been developed for separating grains of wheat and barley into anatomical parts using pneumatic classification for maximum extraction of protein and carbohydrate fractions. To obtain a concentrated protein fraction, it is advisable to carry out centrifugal pneumosieve fractionation of crushed wheat flour, extracting small (up to 18 microns) light particles of protein and starch into one fraction, the yield of which should not exceed 15%. The final separation of protein and starch particles should be based on the difference in their density in a centrifugal-axial rotary pneumatic classifier. The highest content of starch differ fractions of barley flour, obtained by descending from sieves with holes of 40 and 30 microns (respectively 82,72% and 85,26%). In larger fractions, the starch content drops sharply (51,24% and 61,59%), which is explained by the presence of shell and protein particles in them. The protein content correlates with the ash content of the fractions, and the minimum ash content (0,97%) and protein content (7,51%) differ in the fraction obtained by passing a sieve with 63 μm holes and leaving a sieve with 40 μm holes. The maximum protein content (14,08%) is characterized by the finest fraction obtained by passing a sieve with a hole size of 30 μm. At the same time, the protein content in it is 1,9 times higher than in the fraction with a hole size of 30μm.

The article presents the results of research on the development of an assortment of flour confectionery products recommended for the nutrition of pregnant and lactating women. During the research, the methods of trial laboratory baking were used, followed by the evaluation of the obtained samples according to organoleptic and physico-chemical quality indicators using standard techniques. Studies have shown the possibility of using non-traditional raw materials (amaranth, barley and chickpea flour, fruit and vegetable puree, Jerusalem artichoke fiber) that contribute to increasing the nutritional value of flour confectionery products. The use of Jerusalem artichoke syrup and date syrup allows you to reduce the prescription amount of sugar without deterioration of organoleptic and physico-chemical quality indicators. The use of additional raw materials also improves the consumer properties of products, giving the products new shades of taste and aroma. The prototypes of the products met the requirements of the regulatory documentation. The developed flour confectionery products are characterized by increased nutritional value. The consumption of 100 g of products covers the daily need of pregnant and lactating women of more than 15% in protein and phosphorus (baklava «Zhemchuzhina»), dietary fiber (pastry «Isida»), or iodine and iron (cupcake «Zimnij vitamin»). The products are also enriched with polyunsaturated fatty acids, vitamins B, A, E, D, C and minerals – calcium, potassium, magnesium, phosphorus. Developed butter cookies, oriental flour sweets and cupcakes can be included in the diet of pregnant and lactating women, as well as people who adhere to a healthy lifestyle. Scientific novelty is confirmed by patents of the Russian Federation № 2751211 «Method for producing butter biscuits», №­2749917 «Method for making flour based oriental sweets», № 2756531 «Cupcake production method», №2756529 «Cupcake production method».

Is characterized by a hidden focus and slow spread in an environment with finely dispersed combustible substances and materials. In this paper, a review of studies of the processes of decay during spontaneous combustion of vegetable raw materials is carried out, the results of experimental studies of the processes of decay of this product are presented. The process of plant materials has a heterogeneous character, therefore, the size and nature of the surface of the solid phase in the form of a fine – dispersed material with a developed surface play an important role in it. Thermal, chemical and microbiological processes, as well as smoldering during spontaneous combustion, can serve as an impulse for heating and igniting plant materials. The causes of the occurrence and conditions of the processes of the origin and formation of foci of decay in materials of plant origin in large – volume storage facilities are experimentally investigated. The features of processes suppression of materials of plant origin in silo – type warehouses are considered.

The enrichment of mass-produced varieties of bakery products, such as wheat and rye, is an urgent task at the present time. The use of soy okara for this purpose is due to its rich chemical composition and high ability to swell and bind moisture. The purpose of the research was to determine the effect of replacing dry soy okara flour on the properties of semi-finished products and the quality of wheat-rye bakery products. The technological properties of okara, flour and their mixtures were determined by the indicators of water binding capacity, the degree of swelling, the quantity and quality of gluten and the number of drops. Soy okara was added in an amount of 3–12% in increments of 3% instead of flour. Okara was not added to the control sample. In the test, the acidity was determined by titration, the maximum shear stress and adhesion on the device Structurometer ST-1. The quality of the finished bread was evaluated according to the indicators of the mass fraction of moisture, porosity, specific volume, organoleptic indicators by standard and generally accepted methods. The preservation of the freshness of bakery products was assessed by the change in the moisture content of the crumb and its swelling during storage. It was found that in soy okara, the water binding capacity and the degree of swelling are higher than in flour by 2,45–2,8 times and 20–25%, respectively. The introduction of soy okara helps to reduce the amount of raw gluten by 0,45–1,8%, the IDC­index by 2–8 units of the device, and also reduces the number of drops by 8–35 seconds compared to the control. As a result of the conducted studies, it was found that the moisture, acidity, viscosity increases in the experimental samples of the test with soy okara and the adhesion decreases accordingly by 1,8–5,2%, 0,1–0,7%, 7,2–28,8%, 2,3–11,2%. The introduction of 9% soy okara instead of flour does not reduce the quality of finished products. At the same time, the yield increases by 13,7%, the freshness retention period by 24 hours, the calcium and fiber content increases by 20,3% and 4 times, respectively, the biological value increases by 3%, and the energy value decreases by 10% compared to the control.

The granulometric composition of the particles, individual physico-chemical and rheological properties of wheat baking flour in / with and biscuit wheat flour in / with, manufactured by the flour mill according to our recommendations, were determined. It was found that for baking flour with a particle content of less than 80 microns, about 71 % of the total number of particles, the degree of starch destruction is 24,3 % and, as a result, the VPS of flour is reduced to 55 units of the device. Biscuit flour is distinguished by a larger granulometric composition, since particles ranging in size from 160 microns to 100 microns make up 60 % of the total mass of particles, and particles less than 80 microns make up only 20 %. At the same time, the degree of starch destruction in biscuit flour is 15,8 units of the device and a sufficiently high Water absorption is noted 59 %, Stabiliti is 12 minutes and Weakening is 48 units of the device. Compared biscuits made.

The reduction of sown areas both in Russia and around the world leads to a decrease in the amount of grain grown such crops as rye and wheat, which are the main ones for the production of bakery and flour confectionery. There is a need to develop, for the purpose of agricultural use, less favorable areas around the world, which in turn leads to the impossibility of using classic crops. This situation led to the emergence of a new agricultural crop, which combined the properties of both wheat and rye, called triticale. It has been established that the amount of mineral substances in the triticale grain, when moving from the edge of the grain to its center, does not change linearly, but has pronounced zones of maximum and minimum values. Three characteristic zones of the peripheral parts of the triticale grain of the Nemchinovsky 56 variety can be distinguished in terms of the content of mineral substances: the first is the zone of the outer shells of the caryopsis, characterized by a moderate content of mineral substances (removal percentage from 0 to 4,33%), the ash content of the hulled triticale grain is 1,78%; the second - the zone of the medial (middle) shells, characterized by an extremely low content of minerals (the percentage of removal from 4,33 to 6,81%), the ash content of the hulled grain of triticale is 1,71%; the third is the zone of deep shells, characterized by a high content of mineral substances (the percentage of removal from 6,81 to 13%), the ash content of the hulled grain of triticale is 1,39%.

The physicochemical and fire-hazardous properties of sunflower seeds are considered, the peculiarities in the manifestation of the propensity of the product in violation of storage conditions and regimes (high humidity, temperature, high weeds, increased acid number of raw materials and, as a consequence, the manifestation of the vital activity of microorganisms and insects) to self-heating and spontaneous combustion are revealed. Under favorable conditions of heat accumulation and air inflow, spontaneous combustion can turn into open. This is especially typical for the processes of thermal and thermo-oxidative destruction of sunflower seeds enriched with oil, and because of the high well content, also with oxygen in the air. In buildings of sunflower floor storage, fire extinguishing when detected by fire alarm systems is carried out with the use of water and water-based means. The most acceptable and effective way to suppress the burning of vegetable raw materials and compound feeds, and to safely unload it from granaries is the combined method.