Large bakery enterprises operating in a three-shift mode, in their technological processes, mainly use methods for preparing dough on a thick dough, accelerated uncooked and uncooked methods. For small-scale production, these methods are not suitable due to the special mode of operation of most bakeries and workshops for the production of bakery products (CBI). The use of accelerated methods of processing raw materials increases the cost of finished products in connection with the use of improvers and acidifiers. Given the operating mode of small bakeries, it should be considered rational to use the cold poolish technology, characterized by prolonged fermentation for 12-24 hours with a minimum amount of yeast in the dough. Increasing the nutritional and biological value of products on poolish dough is ensured by the use of extruded oats with a modified chemical composition in exchange for a portion of wheat flour. Finished products were characterized by increased specific volume and porosity. The physicochemical and organoleptic characteristics of the French baguette produced by innovative technology met the requirements of the state standard. Baguette had good taste and aromatic characteristics, attractive appearance, elastic crumb with uniform porosity.

A) Sales of bread and bakery products in Russia for 2015-2019 are decreasing. In general, over a five-year period, they decreased by 5.4 % and in 2019 amounted to 7.59 million tons [1]. A similar situation is observed in the Bryansk region. Consumption of traditional bakery products in the period 2014-2019 decreased by 9 % [2]. The movement of the population towards proper healthy nutrition is becoming more and more stable and the existing assortment does not meet the needs of the modern consumer. There is a need to search for new approaches to solving this issue. The search for a solution to the issue of obtaining healthy bread sometimes finds an answer in the old recipes of different peoples. Thus, in Gagauzia, bread is still baked using dry sourdoughs derived from grape must, a mixture of wheat or corn flour. b) The purpose of the research was to develop a technological process for producing wheat bread based on dry sourdough based on grape must, to determine the organoleptic and physicochemical characteristics of such a bakery product, to develop a technical and technological map of this product. The object of research was baked wheat bread, prepared on the basis of sourdough from grape must and corn flour. The starter culture was subjected to microbiological research in the laboratory of the Federal Service for Veterinary and Sanitary Supervision of the Federal State Budgetary Institution «Bryansk Interregional Veterinary Laboratory» (extract from the Test Protocol No. 18-10999 dated 30.05.2018). Evaluation of organoleptic indicators (appearance, crust color, crumb condition, smell, taste) according to GOST 5667-75 and physical and chemical: humidity (GOST 2109-75), porosity with Zhuravlev’s probe (GOST 5669-96), acidity (GOST 5670-96). c) Wheat bread made from grape must, the process is not complicated, but time-consuming. It takes 6-7 hours to prepare the dough. The process of creating a dough takes place in 2 stages (the first is the soaking and swelling of the starter cake; the second is the proliferation of yeast cells). The kneading and ripening of wheat bread dough is 2-2.5 hours. The moisture content of the dough is 50%, the duration of the whole process of making bread takes 8-10 hours. The energy value of the product was 242 kcal. The product yield was 160 %, the acidity of the finished product was 4.3. The mass of one bakery product was 730-740 g. It is necessary to bake such bread at a temperature of 190-200 °C. d) Baked wheat bread was distinguished by high taste, organoleptic and physico-chemical characteristics. Such bread does not cause bloating in the intestines and has a beneficial effect on its microflora.

Flour confectionery products are food products with a high energy value, and therefore, they can serve as a promising basis for creating enriched and functional food products. The article discusses the prospects for the use of hawthorn powder in the technology of sugar cookies. Analysis of scientific, technical and patent literature indicates a wide range of biologically active substances in hawthorn and the possibility of its use in the production of fortified and functional food products. The advantage of hawthorn is its high content of vitamins, minerals, dietary fiber and antioxidants (bioflavonoids). The purpose of this study is to develop a recipe for sugar cookies using hawthorn powder, to study the effect of its various dosages on the chemical composition and quality indicators of finished products. A modification of the recipe composition of the «Neva» sugar biscuits by partial replacement of wheat flour with hawthorn powder is proposed. The article presents the results of a study of quality indicators of samples of sugar cookies with hawthorn powder. The sensory evaluation showed that the best examples of sugar biscuits were those with 10% wheat flour replaced with hawthorn powder. The results presented in the article indicate the possibility and feasibility of using hawthorn powder in the production of sugar cookies.

The article examines the dependence of the specific mechanical energy and physical properties of barley extrudates (expansion coefficient, bulk density and hardness) on the adjustable parameters of extrusion processing (temperature at the exit from the die 120-150 ° C, raw material moisture 20-24% and screw rotation speed 260- 340 rpm). The response surface methodology was used as a statistical method. A second-order polynomial regression model was used as a model for fitting experimental data. The temperature at the outlet of the die and the moisture content of the raw materials, as well as the interaction between them, were the factors that most influenced the characteristics of the product. A significant correlation was found between hardness and bulk density, hardness and expansion coefficient, bulk density and expansion coefficient for barley extrudates. High temperature at the die outlet, low humidity and medium to high screw speed were determined to be optimal characteristics.

The article discusses the influence of the moisture content of raw materials and the temperature of the extruder die on the engine torque and specific mechanical energy. An EK-40 laboratory extruder and a slot die / rheometer combination were used to measure the torque. The torque decreased with increasing humidity and temperature of the die. It was found that the temperature of the matrix is the most significant parameter affecting the torque and specific mechanical energy.

This article reflects the relevance of the use of vegetable oils in human nutrition. The significance and benefits of sunflower oil for humans have been substantiated. The analysis of sown areas, productivity and gross harvest of oilseeds in Russia is given. Consumption of vegetable oil per capita is considered. The paper analyzes and identifies trends in the increase and growth of production of vegetable oils in Russia. The structure of vegetable oils production in 2018 and the structure of vegetable oils production in Russia by federal districts are presented. When considering the structure of the production of vegetable oils, the most widespread type is highlighted - sunflower. Analyzed the Russian export and import of vegetable oils. A forecast of an increase in the production of sunflower oil in Russia in the near future is given.

From the perspective of the structural-functional approach to the analysis of technology of fermented kvass produced by way of infusion, are considered critical elements, completion of which will provide higher technical and economic indicators (TEP) production of this food product. The conclusion is substantiated that in the existing kvass technology, the most appropriate technological process to be improved is the production of kvass loaves. A promising direction in improving the technology of kvass is proposed, which is implemented by replacing kvass loaves with extrudates obtained by thermal vacuum processing of the main raw materials of plant origin. This effect on the raw material will save all its most valuable ingredients, as well as reduce the complexity of obtaining kvass and improve its quality.

For the production of snacks, various cereals are used as the main ingredients. However, at present, enrichment of extruded products with dietary fiber, bioactive components is increasingly common. The physicochemical and organoleptic properties of extruded products depend on the addition of ingredients rich in proteins, fiber and bioactive components. The nutrient content of the extrudates is particularly influenced by the conditions of the extrusion process. The article discusses research in the use of various technologies and the use of raw materials that improve the nutritional value and other properties of extrusion products.

The article gives a characteristic of the «Haru» daikon growing in the Tambov region. The properties of this vegetable are analyzed, a qualitative analysis is made. The scope of its application is determined. So due to the chemical composition of this variety is widely used in medicine. An experimental study of two-stage convective vacuum-pulse drying under gentle conditions was carried out. The moisture content of the end of the first period of this vegetable was obtained, which amounted to 77 %. The advantages of 3 mm slicing, compared to 5 mm, are determined, which allows reducing drying time by 50 %. The most rational process of two-stage convective vacuum-pulse drying has been established, both for long-term storage and for the production of food and medicinal substances. The established gentle rational modes of this drying are: in the first period, the temperature of the coolant is 56 °C, the speed of the coolant is 1.5 m/s; in the second period, the coolant temperature is 55 °C, the coolant speed is 2.5 m/s with indoor air humidity up to 60 %. The scope of «Haru» daikon powder for functional foods is also identified.

One of the priority areas for the development of the production of flour confectionery products is the creation of products with reduced energy value, adequate to the needs of various groups of the population in chemical composition, energy and biological value of products. The most popular among the population flour confectionery products include cookies. However, a high content of fat, sugar, and a low or complete absence of dietary fiber and vitamins leads to an imbalance in the diet by nutrients and calories. The analysis of scientific, patent and technical literature indicates the possibility of reducing the energy value of flour confectionery products by replacing energy-intensive nutrients or adding pectin, lignin, microcrystalline fiber, vegetables, fruits, berries, bran, crushed grain, dairy products, non-fat and non-fat oil flour crops and others. Fruits and berries can be promising sources of vitamins, bioflavonoids, macro- and micronutrients and dietary fiber when developing recipes for flour confectionery products. At the same time, the use of local raw materials is important. It has been established that various types of blueberries, cranberries, blueberries, hawthorn, suitable for use in scientific medicine and the food industry, grow in the Penza region. Based on the analysis of information sources, the vector of reducing the energy value of cookies by using the technological potential of hawthorn as a carrier of functional food ingredients, the stocks of which in the Penza region is 3.5 tons, is substantiated.