New results of researches in the field of heat treatment of mixes, fats crystallization, structure formation of confectionery masses and other processes are presented in article. New technologies including technology of heat treatment of a grain mash of high concentrations on alcohol; creation technologies of new types of confectionery, marshmallow, fruit jelly, dry breakfasts, snacks; technology of the frozen formed products on the basis of vegetable raw materials; purification technology of diffusive juice in sugar production; the production technology of fermented milk products from sheep milk; technology of new types of meat products with the lowered content at 30 % of table salt; technologies of extrusive and bakery products for pregnant women and nursing mothers are developed.

Nutrition is one of the most important factors determining the health of the nation. Human nutrition varies significantly in different periods of life. The role of nutrition is to ensure adequate work of all organs and systems. The article discusses the relevance of the problem of nutrition of children in pre-school and school institutions, physiological disorders occurring in the body with insufficient intake of various micro- and macronutrients. Proposals of the main directions of work and interaction of all interested organizations and departments on optimization of the system of baby food in the republic.

The article presents the research of the baking properties of rye seeded flour produced by the milling enterprises of the Republic of Belarus, as a carbohydrate-amylase complex. To study the carbohydrate-amylase complex of rye seeded flour, autolytic activity and the fall number were determined. The ranges of falling numbers and autolytic activity for seeded rye flour are established. Studies of the gas-forming and gas-holding capacity of rye dough made of rye flour seeded with a Reofermentometr F3, allows you to control the rate of change of pressure forming carbon dioxide with a differentiated assessment of the amount of carbon dioxide that is held by the fermentation test, and the amount of carbon dioxide that is released from it. When analyzing the gas retention capacity, we considered the coefficient of retention of carbon dioxide (C0₂), which takes into account the volumes of carbon dioxide emitted and retained during fermentation. High values of the gas-forming ability of rye dough made of rye flour (1807-2333) cm³ are due to the high content of own sugars and water-soluble proteins in rye flour, as well as the presence of more active amylolytic enzymes. However, seeded rye flour is characterized by a low gas-holding capacity of the dough due to the peculiarities of rye flour proteins. It was revealed that the gas content ratio of the studied specimens of rye seeded flour is in the range (61.1-74.6) %. The dynamics of changes in gas-generating and gas-holding capacity of rye seeded flour depending on autolytic activity has been established. In the range of autolytic activity from 34.5 % to 41.4 % gas formation is intense. The gas retention coefficient varies slightly and amounts to (66.3-68.8) %. As the autolytic activity values increase, more intensive carbon dioxide emission is observed, the gas holding coefficient decreases. The connection of gas formation and gas retention in rye dough is established.

The peculiarity of the chemical composition of zephyr, as well as other confectionery products are the high content of sugar, lack of vitamins, low content of dietary fiber and minerals, which cause its low nutritional value. In this regard, research in the field of development of prescription formulation of zephyr using natural plant components in order to increase the physiological value of zephyr and expand its range becomes relevant. The use of qualimetric forecasting methods in the development of a new type of zephyr will make it possible to create a product with high consumer properties and meeting the requirements of modern consumers. The article presents the results of the development of new type of zephyr enriched with dietary fiber. When designing zephyrs, the QFD method was used, as a result of which a matrix of consumer requirements for zephyr was first developed. The results of studies on the effect of apple fiber on the foaming processes of whipped masses of zephyr on agar and on the quality indicators of enriched zephyr during storage are presented. It was established that the introduction of dry apple fiber in dosages of 6.3-13.3 % by weight of sugar, providing 10 and 20 % of the daily intake of dietary fiber per 100 g of zephyr, reduces the sugar content of products by 5.4-10.9 %, caloric content of 8-10 %. The content of dietary fiber in the developed zephyr is 3.4-6.6 g per 100 g of product. At the same time, the cost of zephyr increased only by 6.7-12.4 %.

The article presents the results of studies on the process of fermentation of wort from Jerusalem artichoke tubers of various varieties and rye, as the most technologically difficult grain crop. Fermentation of the wort is one of the most important processes in alcohol production, since at this stage the final enzymatic hydrolysis of polysaccharides of various molecular weights and the formation of alcohol under the action of the yeast enzyme complex takes place. As the main raw material, three types of Jerusalem artichoke tubers and a sample of rye grain were used. In determining the most promising varieties of Jerusalem artichoke tubers, the indicators of the techno-chemical control of a mature brew were analyzed (pH, reducing substances, strength of a mature brew, yield of ethyl alcohol), studied the dynamics of the wort fermentation process by the amount of carbon dioxide emitted, controlled the state of yeast during the main fermentation period (at 18 36 h). This made it possible to establish that the most promising for processing are the Desertny variety artichoke tubers mixed with grain raw materials.

Temperature, hydrolysis time, type and concentration of mineral acid, as well as the concentration of starch suspension had a significant impact on the physicochemical properties (average diameter of starch granules and conditional viscosity). With increasing hydrolysis time from 2 to 6 hours, temperatures from 30 to 50 ºС, suspension concentration from 20 % to 40 %, the conditional viscosity of potato starch paste decreased from more than 1380 to 11.8, corn from 470 s to 11.6 s, while reducing the average diameter of potato starch granules is from 46.4 microns to 32.3 microns, corn from 35.2 microns to 17.0 microns. Hydrochloric acid had a greater effect than changes in structure and properties of starch compared to sulfuric acid. With the tightening of cold hydrolysis of both potato and corn starch (an increase in acid concentration, temperature and hydrolysis time), a decrease in the average size of starch granules was observed while simultaneously reducing the conditional viscosity of starch pastes. The most interesting technological regimes for application of cold acid hydrolysis of potato starch are the following: the concentration of starch suspension is 40 %, the hydrolysis temperature is 50 °C, the hydrolysis time is 6 hours, the modifying agent is hydrochloric acid, the acid concentration is 0,5 n. solution, and corn starch: the concentration of starch suspension is 40 %, the hydrolysis temperature is 50 °C, the hydrolysis time is 6 hours, the modifying agent is hydrochloric acid, the acid concentration is 0,5 n. solution. Acid hydrolyzed starch with the smallest average size of starch granules and the lowest relative viscosity of starch pastes can be successfully used in the food industry in the preparation of dry kissel mixtures, as well as for technical purposes: in the production of plasterboard products as a binder, as a dressing basis for dressing cotton mixed yarns, as well as in the production of fiberglass as the basis for sizing.

Results of researches of comparative analysis of biological value of different types of meat raw materials for production of products of immunomodulatory orientation are presented in article. It is established that beef, rabbit flesh, meat of broilers, a turkey, veal, meat of ostriches are characterized by the high content of protein (18.5-21.7 %), low content of fat (1.2-16.1 %), high values of the minimum amino-acid skor (90.0-104.0 %), a proteinaceous quality indicator (0.91-1.64), the index of irreplaceable amino acids (1.16-1.25), coefficients of utility of amino-acid structure (0.72-0.86) and the fatty-acid structure which is brought closer to optimum. These types of meat raw materials are recommended to be used by production of meat products of immunomodulatory orientation.

Nowadays the processing of secondary dairy raw materials has increased because of risen dairy manufacturing. The most prevalent milk by-product is whey. But using of whey is inhibited by its acidity. One of the modern way to neutralize the acidity of curd cheese whey is electrodialysis. In this work the process of demineralization of acid curd whey on an electrodialysis unit is investigated. During the experiments it was found that there is a direct correlation between the conductivity of the product and the content of lactic acid. The level of the process voltage is determined, which ensures the maximum performance of the equipment.

The main ways of peptide formation in raw skim milk and the extent of peptides permeation in the ultrafiltration process are considered in the article. The method of chromatography of the protein and peptide fractions is described, the results of chromatographic studies of native milk peptides present in the permeate of skim milk obtained by ultrafiltration are presented.

The article is devoted to the determination of technological regimes for the production of starter using a polyvidic bacterial preparation for direct vat inoculation for the production of sour-cream spreads. The main technological properties of starter at different temperatures of preparation were investigated. The temperature of preparation of starter ignificantly affects on the growth and metabolic activity of the fermentation microflora are showed.
The preparation of starter for the sour-cream spread on the basis of a bacterial preparation at a temperature of 34 С and its subsequent ripening at a temperature of 14 С for 5 hours ensures a high yield of lactic and propionic acid bacteria, the required level of acidity, flavoring substances and pronounced sour-milk taste and aroma was established.
The using of starter for the production of sour-cream spreads enriches the products with flavoring substances: diacetyl to 0.18-0.23 mg/100 g and volatile organic acids up to 29-37 mEq /100 g.
The microflora of the starter in sour-cream spreads promotes increases the intensity of extinction of the extraneous microflora, whereas in the sweet-cream spread, its development is limited was established.