The article shows the appropriate of the development of pastry with lowered sugar content. An effective solution of this task is to replace sugar in their recipe with slowly digestible carbohydrates and dietary fiber, namely inulin-containing raw materials-Jerusalem artichoke powder. It was noted that the exclusion of sugar from the recipe of yeast pastry-hardtacks-leads to a deterioration of the products quality. It is proposed to use flour from waxy wheat to solve this problem, which is characterized by lack of amylose in the starch. It causes a significant difference in the technological properties of the waxy wheat flour. The expediency of joint use of proposed ingredients in the technology of hardtacks is investigated. Two methods of inulin-containing raw materials adding are proposed-in an sourdough or in equal parts in an sourdough and dough. It is found that the stepwise adding of Jerusalem artichoke powder contributes to obtaining a dough with a more loosened structure. The joint use of waxy wheat flour and Jerusalem artichoke powder, even in the case of the exclusion of sugar from the recipe, leads to the intensification of fermentation of semi-finished products for hardtacks, which allow to reduce the time of dough fermentation for hardtacks.

The research is dedicated to the problem of the leadership skills development of modern children under the influence of digitalization, the modern phenomenon of "digital childhood". It is noted that today, in order to develop the leadership qualities of modern children, a number of pedagogical technologies are used in the educational process, which makes the socialization of a child more successful. The emphasis is put on the question of which technologies are of the greatest interest as well as are more convenient in a modern educational process. It is recalled that digitalization is the main trend of Russian education, the risks, that cannot be avoided in the era of technologization and digital transformation, are defined. An explanation to the family education importance in the process of becoming a child's leader is provided, and we also get acquainted with the term of "digital socialization", which is inextricably linked with the peculiarities of the children's leadership skills development in the era of digital transformation.

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Preservation of initially high quality of the pastry based on the natural ingredients throughout their shelf-life is amajor factor to ensure their competitiveness. One of the effective ways of solving this task is using the types of wheatflour with specific characteristics. Differential approach to the technological characteristics of flour, depending onbaked goods types, makes it possible to ensure the stability of the technological process and the quality of the producedproducts without usage of inorganic improvers. Among the types of wheat flour with specific characteristics the flour ofwaxy wheat, the starch of which does not contain amylose, which plays an important role in the stealing of flour products,is to particular interest. The studies found that waxy wheat flour characterised with higher gassing power andwater absorption compare with control. According to their technological characteristics it is suggested to use wheatflours with specific characteristics in the technology of yeast-containg cakes, hardtacks with lower sugar capacity.Flour of extra-soft wheat Oksana is characterized by low water absorption and weak gluten, which are desirable technologicalproperties for the production of most types of confectionery dough. It was found that waffles and wafers basedon extra-soft wheat Oksana flour are characterized with lower density and better porosity and texture compared withthe control. It is shown that the use of waxy wheat flour and biscuit wheat flour in the technology of mentioned pastrytypes leads to the technological process intensification, stabilization of their rheological characteristics, product qualityand their freshness without adding of improvers.