This paper presents the results of studying the effect of dry-leaved Chamerion angustifolium (L.) Holub dry powder on quality indicators of wheat bread, in which part of the highest-grade wheat flour was replaced by 3, 5 and 10% of powder. The study showed that the addition of narrow-leaved powder in different amounts (3, 5 and 10% by weight of wheat flour) at the stage of cooking, the dough has a different impact on the quality indicators of the products. With the increase in the amount of the infusion of narrow-leaved powder, the organoleptic and physico-chemical indicators change: the color of the product changes from dark golden to dark brown, the presence of the additive increases in taste and smell, but the products have the correct form, without explosions and cracks, elastic, very soft crumb, with a thin-walled and uniform porosity. With an increase in the amount of the added additive, the porosity decreases, but it does not reach the lower limit of the standard. Acidity and humidity increase, which negatively affects the quality and reduced shelf life of the finished product. Therefore, it is proposed to use dry powder of narrow-leaved fireweed in the amounts of not more than 3% by weight of the flour. Studies have shown that during storage at the bakery product with a 3% additive of dry leaf powder for 72 hours, the total crumb strain is reduced by 32 units. AP-4/2 penetrometer, while in the control sample - by 44 units. Thus, the process of staling bread with the addition of narrow-leaved fireweed powder is slower than that of the control sample, and the recommended shelf life of the finished product is 72 hours.

Fatty acids are important for the human body, and are involved in many biochemical processes. Unsaturated fatty acids are considered to be the most preferred. Some unsaturated fatty acids cannot be synthesized in the body and must be supplied with food. These unsaturated fatty acids include the omega 6 and omega 3 groups, the most significant of which are linoleic, arachidonic, and linolenic. Medicinal plants that contain a high amount of biologically active components can serve as a promising source of enrichment of fermented milk products. Willow-herb was selected as a source of enrichment. Herb grass contains a large number of biologically active substances, has many medicinal properties, and there are no references to its use as food fortifiers of animal origin in the literature. The paper shows the possibility of using the extract of willow-herb in the technology of kefir preparation. The extract was added at the starter stage, with its replacement with an equal amount of milk. For fermentation of milk and getting kefir are used mesophilic lactobacilli producer Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. biovar diacetylactis, Leuconostoc mesenteroides subsp. cremoris and the yeast Sacharomyces cerevisae. The composition of fatty acids in the obtained enriched kefir samples was studied using gas chromatography. The results obtained when comparing the control and experimental samples showed that the addition of willow-herb extract contributed to an increase in such unsaturated fatty acids as oleic, linoleic, linolenic, arachinic, and saturated fatty acids palmitic and begenic.

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The authors of the paper found that the nature and direction of the seasonal dynamics of the content of microbial biomass in typical black soil in grain-fallow crop rotation differ depending on the slope direction, the cultivation system and the soil layer. The characteristics of the dynamics of the content of microbial biomass in typical black soil in the agroecosystem of grain-fallow crop rotation, depending on the slope direction and the type of soil cultivation are revealed. The influence of the slope direction on the dynamics of the microbial biomass in the soil is more pronounced in the layer of 10-20 cm. The need to ensure the supply of a sufficient amount of post-harvest residues and organic fertilizers to the soil is shown. The increase in the uniformity of the upper layer of typical black soil is associated with the constant mechanical man-made impact on it. The obtained results about the nature of the impact of the studied factors on the seasonal and spatial variability of microbial biomass can be used in the development of systems for the management of the biological activity and reproduction of organic matter in black soils in order to improve their ecological state. The results of studies of the ecologically and agronomically important soil component i.e. microbial biomass are necessary for the development of systems for the regulation of soil fertility in order to increase their productivity, as well as for the development of a control system for the content of microbial biomass in black soils. The experimental data can serve as the basis for a database on the microbial pool of various soils and ecosystems, which is advisable to use for model predictive calculations, including in different ecological scenarios. The assessment of the state of organisms living in the soil and their biodiversity are important in the solution of the problems of environmental practice: identification of zones of ecological disadvantage, calculation of damage caused by man-made activities, determination of the stability of the ecosystem and the impact of certain anthropogenic factors.