Quality of culinary products based on flour mixture with Atherina pontica powder

Introduction. The development of technology for flour culinary products health purposes requires finding ways to create multicomponent mixtures. Problem. introduction non-traditional raw materials into the dough recipe leads structural and mechanical changes, which improve them technologically. aim is structural-mechanical organoleptic properties fresh based on mixture with Atherina pontica powder production high-quality products. Methods. object research – model semi-finished a high-grade wheat flour, germinated grain ("Health" flour) in ratio 6 : 1 3 (Experiment 1) same , but addition ascorbic acid solution from 2.0 12.0 % 2), dough: dumplings "Chornomorski", "Aterinka", noodles "Ryb’yacha", control samples traditional recipes, potatoes, fish dumplings, "Domashnj". parameters (deformation, plastic viscosity, ultimate shear stress) evaluation quality were studied. Results. influence components was determined rational concentration solution, 10 dough, determined. confirmed prospects introducing product, basis "Сhornomorski", "Aterinka" " Ryb’yacha high properties. Conclusions. use composition (Еxperiment deterioration its relative control, them. It proved that compositions using acid, certain are improved. This allows you provide sufficient elasticity form According developed recipe, obtained Chornomorski", by evaluation.