The paper provides a scientific foundation for an integrated approach to the problem of expanding the range of bread for special purposes, including that for patients with celiac disease. The high cost of gluten-free foreign products makes rational use of cornflour and bread production technology based on it currently relevant. The use of enzymatic modification of cornflour starch is found to increase the gas formation of dough, which increases the accumulation of mono- and disaccharides up to 5.5 %. The use of surfactants to increase the gas retention capacity of dough is proved to be expedient. The effect of deoiled soy lecithin on the properties of dough and qualitative characteristics of cornbread was discovered. Dry egg albumen was added to make the bread structure porous. Preliminary hydration of protein was revealed to improve the leavening of bread. It was proved that semi-finished product, hydrolysate, in an amount of 50 % of the cornflour weight, 1 % soybean deoiled lecithin, 2.5 % vegetable oil, and 4 % dried egg albumen increase the gas retention capacity of dough and reduce its viscosity and gelatinization temperature to produce high-quality gluten-free corn pan bread.

Metallurgical enterprises are the main source of environmental pollution with heavy metals. Toxicants pose a serious threat to the consumer's health, so scientific research on diminishing their adverse effect on sanitaryhygienic properties of poultry meat is of high importance when organizing effective environmental management and ensuring food security. The purpose of the study is to devise a method for reducing a negative impact of heavy metals on productivity and sanitary-hygienic properties of meat by admixing adsorbents to a formulation of animal feeds. To analyse the concentration of heavy metals, the atomic adsorption method was applied. Experimental data were statistically processed using SNEDECOR application package. In the industrial territory of RNO-Alania, the prudent use of the adsorbents such as citrus pectin in the amount of 200 g/ton and Toxiban Max in the amount of 1000 g/ton admixed to barley-corn-soybean based feeds of local production allows achieving the maximum effect. Due to the synergistic effect of the tested drugs, there was an increase in the number of red blood cells, haemoglobin and bactericidal and lysozyme activities in the blood of the experimental birds; at the same time, the concentration of zinc lowered 1.98 times, lead-2.71 times and cadmium-2.03 times. The broiler chickens of the 4-experimental group were different from the 1-control analogues in weight parameters, slaughter yield and protein qualitative index which increased by 12.9%, 0.74% and 17.8% respectively. Zinc concentration in the examined muscle samples was 3.48 times lower than in the 1-control group, lead concentration-3.11 times and cadmium concentration-3.54 times.

Currently there are many known enzyme preparations, which to varying level of efficiency split non-starchy polysaccharides in mixed feeds. The research aims to study the consumer qualities of broiler meat and its dishes when included enzyme preparations Celloviridin G20x and Amilosubtilin G3x into diets based on wheat grain (40% by feed weight), barley (20%) and soybean meal (15%). The results obtained in the course of research were processed by mathematical analysis software package "Microsoft Excel". The best effect on the poultry slaughter qualities had joint supplements of multienzyme compositions Amilosubtilin G3x at a dose of 300 g/t feed and Celloviridin G20х at a dose of 150 g/t feed, which resulted in the superiority of chickens from the third test group over the control counterparts in weight of semi-eviscerated carcass by 14.5%, evisceratedby 15.1%, slaughter yield-0.66%. Chickens, which were fed the mixture of preparations, surpassed their control counterparts in indicators characterizing the ratio of edible parts to inedible by 32.03%. Use of enzyme preparations intensified protein metabolism in the poultry body, which contributed to improve the chemical composition and increase the biological value of meat protein. Due to this, in the femoral muscles the synthesis of dry matter and protein was more active, which in this muscle of broilers from the third test group resulted compared to the control in an increase of dry matter concentration by 2.674%, proteinby 2.587%. When studying the effect of heat treating chicken carcasses in the compared groups on the organoleptic characteristics, four samples of grilled chicken were cooked. The dish sample, the formulation of which included broiler carcasses of the third test group got top point total and surpassed the control counterparts in organoleptic qualities by 0.37 points. This superiority is provided, first of all, due to such parameters as flavor and tenderness.

Thistle meal is characterized by a high content of dry matter and protein, which causes its use as a protein food additive. In addition, thistle meal is characterized by a high content of structural fibrous carbohydrates of fiber, hemicellulose and pectin substances that allows to adsorb heavy metals and remove them from the gastrointestinal tract. The research aims to study the possibility of thistle meal introduction into the formulation of Bavarian sausages to increase their consumer and protective properties. Soybean protein isolate at the rate of 2% by weight was introduced into the mince of Bavarian sausages control sample. Thistle meal at the rate of 2% was added instead of soybean protein isolate to the test sample. The introduction of thistle meal at the rate of 2% into the mince is accompanied by some increase of moisture in the product with a slight increase in the level of protein substances. The ratio of protein:fat in the test sample is higher than that of the control by 12.9%. The analysis of the structural and mechanical properties of the test sample shows that the sausages cut stress containing thistle meal is higher than that of the control sample. When introducing thistle meal into the product instead of soybean protein isolate, the moisture-retaining power of the test sample increased by 2.1 and 1.8%, respectively. The moisture-retaining power of the test sample decreased by 1.7% relative to the control. The test sample of finished products contained more than 0.8% of protein and less than 1.1% of fat and calories. By the point total, the control sample of Bavarian sausages was significantly (P>0.95) inferior to the test sample of a meat product, in the formulation of which the thistle meal was used. By the end of the laboratory experiment the lead content in the rats blood of the test group relative to the control group of animals was significantly(P>0.95) 2 times lower. Moreover, its level in the blood did not exceed the maximum permissible concentration (MPC).

The effect of enzymes with amylolytic activity on the degree of hydrolysis of white corn flour in order to improve the quality of gluten-free bread for special nutrition was studied. Starch was hydrolyzed using mushroom α-amylase and glucoamylase in an amount of 0.005 % and 0.03 % by weight of flour, respectively. As a result, the number of sugars increased to 5.0 % - 5.5 %. The optimal pH value of 4.7 for the action of enzymes was set by adding 0.065 % citric acid. Hydrolysis was subjected to 50 % of white corn flour from the total amount, the humidity of the hydrolyzate was 65%. In addition to mono-and disaccharides, the hydrolysate accumulated 3.5 % on THE basis of dextrins, of which-1.3 % - achro-and maltodextrins, reducing the degree of stale bread.