The article, devoted to the decade of the scientific and technical journal “Food industry: science and technology”, examines the history and the main stages of development of this scientific journal, characterizes the theme and geography of published scientific articles. The concept of the journal is presented as a model necessary for the preparation of the publication for printing, determining its composition, content and design, and its main structural elements: the reader's address (audience), the purpose of the publication, the nature of the information, technical characteristics. The main directions of development of scientific publications, modern trends in the world practice of editing, publishing and evaluation of scientific publications are analyzed. The article describes the prospects for the development of the journal “Food industry: science and technology” and possible ways of making the editorial policy of the publication to solve the problem of achieving the level of world standards.

The article presents the results of studies of the influence of enriched bakery products “Yunost” and “Ranitsa” on the parameters of protein and mineral metabolism, as well as on the antioxidant protection of the body of schoolchildren. Prolonged inadequate and unbalanced nutrition of schoolchildren caused a deviation in the exchange of minerals: daily excretion with urine of calcium and magnesium was at the lower limit of the norm, phosphorus inorganic - exceeded the upper limit of the norm. The inclusion of enriched bakery products “Yunost” and “Ranitsa” in students’ rations helped to normalize the indices of mineral metabolism. In the examined observation group, excretion of calcium increased from 2.52 to 2.76 mmol / day (p <0.01), which indicates a higher content in the body of schoolchildren. The improvement in the availability of calcium to the organism of students is also confirmed by the dynamics in the calcium / creatine ratio, which significantly improved from 0.14 to 0.17 (p <0.01). Comparative analysis of changes in the state of reserves of the system of antioxidant protection of pupils against the background of correcting the actual nutrition of enriched bakery products showed a statistically significant increase in the number of individuals whose values for total AOA bio media (saliva and urine) were within the norm and above normal. At the same time, more pronounced changes in AOA parameters were established in saliva (p <0.001) than in urine (p <0.01) in the children of the observation group. Thus, the inclusion of enriched foods in school rations leads to a normalization of metabolism, a decrease in the manifestations of microsymptoms of micronutrient deficiency, which confirms the effectiveness and expediency of using these products to correct the actual nutrition of students.

It has been found that the addition of native starch to products with a continuous aqueous phase improves the nutritional value of their compositions, and also reduces the sugar content (sucrose) and fat in fillings, sweets, jams, etc. Native starch does not cause digestive disorders, in contrast to polyols and soluble fibers, which in foodstuffs have a laxative effect.
The distribution of the particle size of native starch from 5 μm to 45 μm is optimal for use in food compositions with a continuous aqueous phase. It is proposed to add to the process of obtaining native potato starch the step of filtering the starch suspension in order to separate the starch particles in size into fractions. Membrane filtration is the preferred method of dividing native granular potato starch granules by size into fractions. The principle of the process of filtration of starch suspension is considered on the example of the operation of the simplest filter.

Researches on the influence of ingredient composition on consumer properties of malt extracts are presented in the article. The possibility of application of a descriptor and profile method for modeling of consumer properties of polymalt extracts is established. The technique of design of polymalt extract allowing to show qualitative characteristics of extract in quantitative expression is developed. The evident model of consumer properties of polymalt extracts is created, the intensity and the importance of each descriptor is defined. The «ideal» portrait of polymalt extract is developed taking into account of strengths and weaknesses of a product, allowing to simulate sensory acceptance of product characteristics and to correct undesirable savours and tastes at a stage of development of extracts.

The introduction presents expediency of using amaranth flour in the technology of bakery products is justified with the aim of improving their quality indicators and improving the chemical composition. In the section "Materials and methods of research" the regulatory documentation is presented, on the basis of which specific properties of bread samples were established. The main part presents the results of the study of the effect of introducing amaranth flour in the formulations of two types of traditional bread - wheat and wheat-rye. In the products, the flour was changed to amaranth flour in quantities of 5, 10, 15, 20, 25 and 30 %. The results of the evaluation of organoleptic and physicochemical indicators of the quality of bakery products are presented and analyzed. The results of the tasting are presented in the form of profilograms of organoleptic indicators of the quality of bread prepared with the addition of amaranth flour. It has been established that it is preferable to introduce amaranth flour into wheat-rye bread, since wheat products with amaranth are characterized by low consumer properties (appearance, crumb condition and crust, porosity). It is shown that bread with amaranth flour has a higher mass fraction of mineral substances in comparison with the control samples. The optimum level of substitution of a mixture of wheat - rye flour for amaranth flour is determined equal to 15 %, at which the best characteristics of the product are achieved. A technological scheme for the production of a bakery product with amaranth flour is described, which includes the combination of all the formulation ingredients, the preparation of the dough by a no-break method, its cutting, shaping and proofing of semi-finished products, baking and cooling of products. In conclusion, the practical significance of the work done is revealed.

The increase in the production of vegetable oils necessitates the further improvement of the technology of storing oilseeds. It is known that the formation of the technological quality of oilseeds is closely related to its morphological characteristics, as well as to the characteristics of the biochemical processes occurring in the seeds, depending on the external conditions and the phase of their development. The article contains comparative results of studies of the dynamics of qualitative indicators of rapeseed and seed of brown mustard, which passed and not passed post-harvest ripening in the process of storage.

The article reveals the aims of the participation of the accredited laboratory in proficiency testing, the advantages of the participation in proficiency testing for the accredited testing laboratories are considered, the basic topical problems of functioning of proficiency testing system in the Republic of Belarus are reviewed, the analysis of current proficiency testing programmes and proficiency testing providers is carried out.
The authors’ work is aimed at attraction attention of the parties concerned to the existing problems in the area of accredited testing laboratories proficiency testing, as well as formation of the positive perception of proficiency testing by accredited testing laboratories.
Solving of the identified problems of carrying out proficiency testing in the Republic of Belarus will make possible to use efficiently the instrument of proficiency testing for laboratories to be recognized as competent by the national accreditation authority as well as other parties concerned at the national and international levels.

Soap is the second most popular type of products, which is produced by enterprises of fat and oil industry. In the Republic of Belarus, JSC Gomel Fat Factory is the main producer of soap products, the assortment of which includes about 50 names of toilet soap under the trademarks Greenelle , Prosto mylo (Just Soap) and 9 names of laundry soap. Despite a rather wide list of produced soap products, there is a significant decrease in the production of domestic toilet soap and the growth of its imports in the republic. Transparent (glycerin) soaps, which are absent in the assortment of JSC Gomel Fat Factory, enjoy constant consumer demand. Therefore, in conditions of severe competition, the creation of new types of soap and the improvement of existing technologies is an actual and promising direction.
The paper shows the results of comparative studies of the quality indicators of transparent soaps presented on the market of the Republic of Belarus, which allow determining the main regularities and ways of creating of high-quality domestic products.

The general characteristics of the chemical composition of fish meat are given. It is determined that fish is a source of high-grade protein, polyunsaturated fatty acids, vitamins, which are necessary to improve the quality of nutrition. The usefulness of products depends on the chemical composition and is characterized by food, energy, biological and organoleptic value. The indicator of the quality of food protein is the degree of correspondence of its amino acid composition to the needs of the organism in amino acids for protein synthesis. The results of a study of the nutritional and biological value of pond fish grown in JSC "Rybokombinat "Luban" are given. The biochemical composition of fish meat is determined, conclusions are drawn about its quality and its usefulness for nutrition. It has been established that all studied species of pond fish represent a valuable protein product with a protein content of 16.7 % in carp, up to 18.5 % in pike. The fatty acid composition is close to the recommended medical standards for the ratio between saturated and unsaturated fatty acid groups. Potential opportunities of the republic have all the resources for the development of the fishing industry. Expansion of assortment of fish products from local raw materials will have a positive impact on the health of the population. Pond fish, which is grown in JSC "Rybokombinat "Luban", has a complex of physico-chemical indicators that make it possible to characterize it as a valuable raw material of interest for the production of a wide range of canned fish with special attention to the group of cyprinids.

The article studies the influence of the modes of heat treatment of raw milk in the production of dry milk bases intended for the manufacture of fermented dairy products, on the performance and properties of dry milk raw materials, as well as on the efficiency of its recovery. The composition of milk-raw materials, dry milk raw materials and its physical and chemical properties (the degree of denaturation of whey proteins, the class of heat treatment, bulk density, solubility index), as well as indicators of the restored milk bases intended for the manufacture of fermented dairy products (the amount of settled fat. acidity, oxidizing reducing potential. density, viscosity). It is determined that the change in the properties of dry milk raw materials, expressed in the change of the degree of denaturation of proteins and the efficiency of its recovery, has a greater impact pasteurization mode than the mode of thickening and drying. In the manufacture of fermented dairy products that do not provide for the separation of whey, such as yogurt, it is acceptable and appropriate to use a dry milk base with a higher pasteurization temperature. For fermented dairy products, which provide for the separation of whey (cottage cheese) in the production process, it will be preferable to use dry dairy products with a low class of heat treatment as the basis.