The current tasks facing specialists involved in the production and circulation of food products is the creation of products that are balanced in terms of physiologically valuable ingredients. The formation of cookies with a modified recipe composition can change the perception of cookie descriptors. So, a desirable aspect is the search for physiologically valuable ingredients that enrich the finished product and meet the requirements of consumers when assessing its consumer properties, characteristic of the geographical location of the regions of residence and familiar to consumers. The purpose of the research was to develop flour confectionery products using physiologically valuable beekeeping products – bee pollen pellet collected in various regions of the country, and to evaluate the consumer characteristics of the resulting products, taking into account the factors of traditional perception of organoleptic indicators. The objects of the research were samples of bee pollen collected in various regions of Russia. The quality of bee pollen pellet was assessed according to organoleptic indicators: appearance, color, consistency, smell, taste. The assessment of physicochemical quality indicators of bee pollen pellet was carried out using industry-accepted methods. The quality of sugar cookies was assessed using accepted methods for assessing the quality of flour confectionery products. The assessment of the organoleptic quality indicators of the cookies was also carried out hedonistically using the acceptability and preference method and the paired comparison method. The research has confirmed the feasibility of using bee products (bee pollen pellet) in the production of flour confectionery products. Hedonic tests of the perception of flour confectionery products with the addition of beekeeping products and bee pollen have confirmed the traditional perception of the finished products. In general, the proposed solutions for the development of flour confectionery products using physiologically valuable beekeeping products will expand the range of functional food products.

The industry of bakery products that do not contain gluten has not been studied enough, so this topic is gaining popularity among scientists. The subject of the study was the development of a bread recipe using almond flour. Pumpkin puree and dried seaweed Laminaria ochroleuca were selected as additives. To improve the taste characteristics of the product, it was decided to add dietary fiber, which can add value to the finished product. The goal of the work was to develop a bread recipe using almond flour. The research was carried out in several stages: 1. development of a recipe and production of prototypes;2. analysis of organoleptic indicators; 3. carrying out physical and chemical studies (determination of humidity, acidity). To carry out the analysis, instrumental and visual research methods were used. During the experiment, five samples of bread were obtained, four of them with the addition of different concentrations of pumpkin and seaweed puree. The rate of dietary fiber was calculated based on the daily consumption rate. Sample No. 2, made with the addition of pumpkin puree in an amount of 100 g, had the best organoleptic properties. The bread had a pleasant taste and smell characteristic of the added raw materials, a soft and baked crumb, and the presence of pores. Samples of bread with added seaweed had a specific taste and smell, and traces of unkneading. The research results can be used in the baking industry to expand the range of bakery products. The developed bread can become a very useful product, especially for those categories of the population who are deficient in certain components. Also, given that for the majority of the population bread is a commodity of everyday demand, its preparation will be in great demand.

The experiment showed that in the risky farming zone where the experiment was carried out, the introduction of mineral nutrition into southern chernozem significantly influenced the content of nutrients in the soil. Experimental studies were carried out in 2018-2021 on the southern chernozem of the Volgograd region, on the fields of the «Eliseev A.N.» peasant farm, located in the Mikhailovsky district. The varieties of spring durum wheat Donskaya Elegiya, Krasnokutka 13 and winter durum wheat Aksinit and Agat Donskoy were compared with the addition of the calculated amount of mineral nutrition for given yield levels. The experience showed that in variants without the addition of mineral nutrition, it accumulated in the early spring (this was the maximum accumulation) from 5.02 (Don Elegy) to 5.07 (Aksinit) mg per 100 g of soil. The application of N147P5K90 to all varieties was marked by the maximum accumulation of the amount of nitrate nitrogen, and it varied between varieties from 7.01 (Aksinit variety) to 7.57 (Krasnokutka 13 variety) mg per 100 g of soil. By the end of the growing season the least amount of nitrate nitrogen was retained on the Aksinit variety – 4.11 mg per 100 g of soil. While the Krasnokutka 13 variety retained the level of 4.71 mg per 100 g of soil. A similar dependence was observed for the accumulation and consumption of mobile phosphorus. As a result, in varieties without the use of mineral nutrition, the yield ranged from 1.34 t/ha (Krasnokutka 13) to 3.41 t/ha (Aksinit). The maximum yield values were obtained from the application of N74Р27К45 and it ranged from 2.41 t/ha (variety Krasnokutka 13) to 4.02 t/ha (variety Aksinit).

According to global analytical agencies the most promising area of development of the food industry is the enrichment of food products with physiologically functional ingredients – dietary fiber, vitamins, minerals, etc. Analysis of the market for functional ingredients indicates the prospects of organizing the production of domestic inulin and other biologically active components from various anatomical parts herbaceous tuberous plant of the Sunflower genus – Jerusalem artichoke, the distinctive features of which are high yield of tubers, unpretentiousness to cultivation conditions, resistance to diseases and pests. The purpose of the research was to develop a technology for the production of inulin and chlorophyll from Jerusalem artichoke tubers and leaves. The work used generally accepted physical and chemical methods for studying plant objects. The results of the research made it possible to establish optimal technological parameters for the process of extracting inulin from Jerusalem artichoke tubers with a 60% aqueous-alcohol solution. The technology has been proposed for the production of inulin from Jerusalem artichoke tubers, based on the fractionation of a mixture of components with different molecular weights, by passing them through polyamide composite membranes of reverse osmosis roll type. It has been established that the molecular weight of inulin isolated from Jerusalem artichoke tubers of the «Interes» variety is 5.84 kDa. It has been revealed that Jerusalem artichoke leaves contain a and b chlorophyll in amounts of 6.98 and 0.74 mg/g of wet matter. Copper chlorophyll derivatives isolated from Jerusalem artichoke leaves are promising not only as food colorings, but also as biologically active substances with a wide spectrum of action. The target products obtained using the proposed technology – inulin and copper derivatives of chlorophylls – can find wide practical application in the food industry and in public catering.

The article is devoted to the research in the field of using frozen grapes in the technology of production of products for a healthy diet. The main objectives of the research are to substantiate technological significance of frozen table grapes for the development of functional desserts. To study the influence of negative temperatures on the gelling and complexing ability of pectin substances in frozen grapes with subsequent defrosting of the raw material. The object of the research was table grapes of 5 varieties grown in the Krasnodar region. Experimental studies of technological and biochemical parameters of fresh and frozen grapes in order to study and confirm the use of grapes in the food industry for the development of desserts with different functional areas were carried out on the territory of the Kuban State Agrarian University named after I.T. Trubilin in the laboratories of the Faculty of Food Production and Biotechnology. Biochemical methods of analysis, generally accepted in the food industry, were used as research tools. It is well known that low-temperature freezing helps to maximize the preservation of the nutritional value of plant materials, however, in the health food industry, recipes and technologies for processing frozen grapes are practically not represented. An information search of scientific literature has shown that there are no studies on the study and selection of grape varieties for canning by freezing and the production of functional products from defrosted raw materials, which indicates the need to conduct experimental studies, study the kinetics of the chemical and biochemical composition of fresh, frozen and defrosted grapes in order to differentiate raw materials for the production of desserts with different functional orientations. Using biochemical analysis methods, it has been established that, regardless of varietal characteristics, the main components of the chemical composition of grapes are preserved during freezing and further defrosting.

Currently, the key trends in the global food market include the rapidly developing functional nutrition industry, which is of great interest to consumers. Inulin is a natural polysaccharide of plant origin, consisting of residues of E-fructofuranose (fructose). The object of the research is inulin extract from Jerusalem artichoke at different humidity levels. It has been established that to intensify the drying process of inulin extract, it is advisable to increase the mass transfer surface, which can be achieved by spraying the initial product, and using volumetric energy supply methods, in particular, radiation energy supply. The important and most energy-intensive stages of drying are carried out in the hygroscopic area of equilibrium humidity of the object of the research, which determines the intensity and mechanism of the dehumidification operation in order to increase the degree of perfection, select rational operating parameters, adapt to the object of the analysis and solve a mathematical model of removal moisture from it. Based on the sorption isotherms and hygroscopic parameters of the inulin extract obtained in preliminary studies, obtained by dehydrating the inulin extract from Jerusalem artichoke (variety «Skorospelka», grown by JSC «Chaganskoe», the bAstrakhan region), a thermodynamic analysis of the process of sorption and desorption was carried out in different ranges of humidity variation. The total binding energy of moisture with the dry residue of inulin and its thermodynamic components were found. The data obtained do not contradict known literature sources and can be recommended when designing processes for removing moisture from inulin extract and designing drying devices.

Currently, to make profit all entrepreneurs expand the range of products. The purpose of the research is introduction and use of a combination of different types of flour in bread baking in order to expand the range of bakery products of improved quality. The objectives of the research are to study the organoleptic quality indicators of the experimental sample; to conduct a study on physical and chemical quality indicators of the experimental sample; to determine the economic feasibility of using a new recipe in bread production. The research was carried out on the basis of the Department of Processing Technologies and Food Security of Volgograd State Agrarian University. To expand the range of bakery products, 40% of corn flour and 10% of buckwheat flour were used to replace 50% of wheat flour. The bread was baked using the non-steam method. When conducting an organoleptic assessment of bread, the experimental sample complied with the requirements of GOST 27669-88 «Wheat baking flour. Method of trial laboratory bread baking.» The taste became sweeter, the porosity became fine and thin-walled, and the color of the crumb became light brown. According to physicochemical indicators, the experimental sample was 56 g larger in bread volume, and the crumb moisture content was 43%. The economic efficiency of bread production was calculated. The profitability of experimental bread production was 44%, which was 14% higher than the control (wheat) sample. I t is recommended to produce bread using a combination of three types of flour, to increase the output at enterprises. This type of bread, in terms of organoleptic and physico-chemical indicators, has proven itself to be a more advantageous example of a bakery product compared with wheat bread.

The industry of gluten-free bakery products has not been studied properly, so this topic is gaining popularity among scientists. The subject of the research was the development of recipes for gluten-free flour mixtures. To improve the taste characteristics of the product and increase the biological value, it was decided to introduce plant raw materials non-traditional for bread. Chia seeds and carrot powder were chosen as additives. The goal of the research was to develop recipes for gluten-free flour mixtures. The research was carried out in several stages: 1. determination of the component composition of the gluten-free mixture recipe and production of prototypes; 2. analysis of organoleptic indicators; 3. carrying out physical and chemical studies of dough and finished products. To carry out the analysis instrumental and visual research methods were used. During the experiment three samples of bread were obtained from different types of gluten-free flour (No. 1 – green buckwheat; No. 2 amaranth flour; No. 3 – gram flour) in combination with rice flour, carrot powder and chia seeds. The control sample was bread made from rice flour, potato and corn starch. The rate of dietary fiber supplementation was calculated on the basis of the recommended daily intake. Thus, 2.8 g of dietary fiber was added with carrots, and 4.4 g of dietary fiber with chia seeds. According to all the studies carried out, sample No. 3 from gram flour turned out to be the best. The research results can be used in the baking industry to expand the range of bakery products. A mixture for making gluten-free bread can be a very useful product, especially for those categories of the population who have a need for such products. Also, given that for the majority of the population bread is a commodity of everyday demand, the production of such mixtures will be in great demand.

At present production of high-yielding varieties of common beans in Russia with a high adaptive potential will stabilize and even increase the production of leguminous products in various geographical areas with varying degrees of moisture and heat supply. At the same time, an important condition for common bean varieties is that they must have a high degree of ecological plasticity and individual characteristics to changes in environmental factors.The field experiment was carried out on the basis of the FSBSI «PAFSC RAS» in the period from 2015 to 2017. The soil of the experimental plot is represented by a light chestnut solonetsous soil type.Evaluation of the reaction of 10 varieties of common beans of the studied leguminous crop from the collection of VIR named after V.I. N.I. Vavilov to a sharp climatic changes, e. g. sharp summer temperatures and dry winds during cultivation, will allow us to resolve issues with the selection of varieties for each peasant farm or a private household plot.The purpose of the research was to analyze the adaptability of common bean varieties, as well as to evaluate the protein content in the grain.To analyze the productivity and adaptability of common bean varieties in terms of varying their yield, the concept of “average varietal yield” was used, adopted by L. A. Zhivotkov, the author of the methodology.In the course of the analysis it was found that the maximum indicators when calculating the coefficient of adaptability were obtained in such varieties as Ballada – 1,06, Stanichnaya – 1,09, Oka – 1,15, Nerussa – 1,50, Gornal – 1,68. At the same time, the yield of these varieties in different years of research exceeded 3,0…4,0 t/ha. These varieties exceeded indicator 1 (adaptability coefficient), which indicates a high adaptive ability.The results of scientific research on the selection of high-yielding varieties with high adaptive capacity indicate the prospects for the cultivation of leguminous crops in the Astrakhan region.

Rheological processes are associated with irreversible residual deformations and flow of various plastic and viscous materials, stress and relaxation phenomena. In the food industry ingredients, semi-finished products and finished products have different rheological properties. These properties depend on various factors: substance composition, humidity, temperature, intensity and duration of thermal and mechanical effects. Study and application of various combinations of such effects in production can provide a given level of rheological characteristics throughout the entire technological process, which will stabilize product quality, increase yield and obtain finished products of constant, specified quality.The purpose of the research was to study the rheological properties of semi-finished products from a composite mixture of wheat and sorghum flour.The objects of the research were samples of semi-finished products containing 10, 20, 30, 40% of sorghum flour. The control sample contained 100% wheat flour of the highest grade.Mixolab device was used during testing to determine the water absorption capacity of the composite mixture, the rheological properties of the dough during kneading and heating. The state of the proteinproteinase (at temperatures from +20 to +50°C) and carbohydrate-amylase (at temperatures from +60 to +90°C) complexes of the baking mixture was studied on one sample of the sem-finished product.It was found that samples containing sorghum flour had a more stable dough, compared with the control sample, that was indicated by an increase in the dough stability time from 10,93 to 11,62 minutes. Also, with an increase in the amount of sorghum flour in the baking mixture from 10 to 30%, the starch retrogradation index decreased to 4,99 H*m in comparison with the control one – 5,71 H*m, which indicated an increase in the freshness time of the finished product.The results of the research can be used to create recipes for new products; development of technologies for the production of bakery, flour confectionery products; determination and quality control of finished products and semi-finished products.