Studied was the influence of new types of specialized food products (FP) obtained by different modification methods (blending, fractioning, chemical and enzyme re-esterification (CRE and ERE, respectively)) on the rheological properties of dough and the quality of butter biscuit where the formula provides for introducing 30% of butter. Instead of butter margarine MT, palm oil, butterfat substitutes were used. The introduced FP influenced the dough plasticity. The samples of butter biscuit prepared by introducing different FP corresponded to the state standard in the physico-chemical and organoleptic parameters. The best quality parameters were absorptivity of a product (194%) which is higher compared to the remaining biscuit samples, the density is lower testifying to good leavening rate. The alkali content of biscuit samples using pal, oil twice reduced compared to the samples prepared b y adding butter or margarine. The best organoleptic parameters were observed when using an ERE fat product. The obtained results can be used to develop new types of butter biscuit by using an ERE fat product

Ergot alkaloids are formed by Claviceps spp. on grains and grasses and by fungal endophytes such as Neotyphodium spp. in grasses, notably tall fescue and perennial ryegrass. Ergots from grains and grasses show a wide variation in alkaloid composition. The main ergot alkaloids are pharmacologically active lysergic acid derivatives – e.g. ergometrine (ergonovine), ergotamine, ergosine, ergocornine, α-ergocryptine, ergocristine, and ergovaline; derivatives of isolysergic acid, e.g. ergotaminine; and clavine alkaloids, e.g. agroclavine. Other structurally unrelated toxic alkaloids such as lolitrems are formed by fungal endophytes in grasses. The present review focuses more on how man and animals are exposed to ergot alkaloids than on toxicology and methods of analysis. Ergot poisoning in humans, well known in the Middle Ages, can be of two types: convulsive ergotism and gangrenous ergotism. Since the beginning of the last century there have been outbreaks in Russia, England, India, France and Ethiopia. The principal route of human exposure to ergot alkaloids is by consumption of contaminated food; another route is inhalation of grain dust. Toxicoses in animals due to ergot alkaloids are more common, particularly poisoning of livestock grazing on endophyte infected grasses. Analyses in Canada, Germany, Switzerland, Sweden and Denmark found ergot alkaloids in human foods such as wheat and rye flours, bread, and other grain foods, often at levels greater than 1000 µg/kg. Processing studies have confirmed that the alkaloids survive baking; they also remain to some extent after brewing of beer. There is little evidence for carryover of ergot alkaloids into animal tissue and milk. As an indication of the importance of controlling ergot for the health of animals and people, Canada, the European Union, Switzerland, USA, Japan, Australia and New Zealand have regulations for ergot in grains but only Uruguay and Canada have regulations for the actual ergot alkaloids in feed.

Using a pumpkin seed powder as a natural unconventional raw material rich in proteins, indispensable amino-acids and vitamins is of interest for bread making in the south of Russia where pumpkin seeds are waste of processing industry. A new tinned bread from a wheat baking flour of grade 1 and general purpose M75-23 added with pumpkin seeds. Dough can be prepared by any method but the most processable is brew by using activated pressed yeast and phase-by-phase adding pumpkin seeds that favorably influences the biological, colloidal, and microbiological processes in dough preparing, actuates the fermentation process, promotes extending the storage life, enriches the final product in vitamins, macro- and microelements and biologically active substances. The new bread has excellent organoleptic and physico-chemical characteristics. It superiors the control sample to the volume (by 10%), geometry of the crust, crumb porosity (by 10-16%), taste, the content of proteins (by 13.0%) and acidity. In the presence of pumpkin seeds the process of bread hardening, storage life extends up to 3 days, the content of indispensable amino acids increases and the qualitative composition of proteins improves

A leaven technology was worked out for bread production using propionobacteria culture (PB) which was able to grow on flour medium. Propionibacterium freudenreichii and lactic-acid bacteria (LB) Lactobacillus delbrueckii were used (the strain numbers in the All-Russia Microorganism Collection are В-9654 и В-3887 respectively). A transparent water extract of flour medium (EFM) was received by centrifugation, of flour wheat leaven. PB did not grow on the pure EFM, but they did if MB had been cultivated before on the EFM. Their growth became more intensive under Na lactate added into the medium after 48 hours of PB cultivating. The model experiment included PB cultivating on a lactate-maize medium and then on the EFM modified by MB, attenuating PB by MB culture and after that the culture of PB was incubated at 30 deg C during 18-24 hours (pH was near neutral). PB biomass doubled itself in 18-20 hours. The cycle attenuating/incubating was repeated many times. The leaven mixture was not contaminated by mould microorganisms under the experimental conditions which were close to commercial ones. The concentration of Na propionate and Na acetate was 150-190 and 78-93 milli mole respectively in the leaven material at the finish of incubating. Bread resistance to ropy disease increased in 4.0-4.5 times in the test variant with addition of complex (PB+MB) leaven in compare with the variant without it and it increased in 2.0 times in compare with the test variant of MB leaven using. PB using raised bread volume and porosity and it attached flavor of fancy pastry and nut.

Glutinous rice varieties (also known as sticky, coating, containing no amylose in starch) Viola and Violetta are intended for producing special infant and dietary foods. The total yield of groats from these varieties – 65.8-70.2%, the yield of whole kernel – 40-60%, the content of protein in groats – 7.5-9.0%. The culinary qualities of the Viola and Violetta grain were estimated by some physical and organoleptic value. The control was grain of rice variety Liman. The water-uptake and water-absorption ratios of groats of glutinous rice and Liman are 2.9 and 3.0; 4.5-4.4 and 4.6, respectively. The cooked glutinous rice groats is soft, sticky, transparent and damped, from Liman is semi-fluffy, dull and semi-lustrous. Glutinous rice flour is a powdered product having valuable properties: as a paste, it provides the integrity of the structure of foods when frozen and melted. Experimentally, there was shown a possibility to use flour from glutinous rice for making baking products, as well as groats and flour for preparing rice puddings, rice cutlets, dolma, pancakes, and casseroles. Technical specifications have been developed to produce 3 kinds of products for infant food and other rice products

A possibility to use amaranth protein semi-defatted flour in bread making, its chemical composition, biological value, influence on the quality of activated pressed yeast (APY), fermentation activity and rheological properties of wheat dough were studied. The amaranth flour was used at dosages of 1, 3, 5, 7 and 10% in conditions of partial replacing the wheat flour. The most activity of pressed yeast was observed when using 10% of amaranth flour to prepare an aqueous-flour mixture. Amaranth flour weakens gluten, promotes increasing gas formation in dough, t\\reduced the fermentation activity index of dough, positively influences the titrating acidity of semi-products, and favorably influences the structural and mechanical properties of the dough. For preparing bread with amaranth flour the best method is sponge when an additive is brought into a liquid sponge. Data of influencing the amaranth flour on the volume and specific volume of bread, form resistance of baking products, porosity, crumble compressibility and other characteristics are given. Similarly, data of using amaranth flour to activate yeast and its influence on the bread quality are given. The appropriateness of using amaranth flour in bakery production is proved