Buckwheat flour contains valuable protein, flavonoids, rutin. It is characterized by proper balance of nutrients. It was revealed that the most common sources of functional ingredients are flour as well as plant raw materials which are added powdered or extracted. Microbiological analysis of sourdough used in production of rye-wheat bread was conducted. One control sample and five test samples of bread were made. Control sample contains wheat flour, rye flour, salt, yeast, water and sourdough. Test samples contain 3, 5, 7, 10 and 15 % of buckwheat flour as well as wheat and rye flours. The content of buckwheat flour was calculated as a percentage of the total mass of flour according to the recipe. Sensory and physical-chemical properties of test samples were determined. Each sample was rated on a five-point scale by five quality indicators which are taste, colour, aroma, texture and bread surface. The average score for each indicator for each sample was not less than 4.5 points. Specific loaf volume, acidity, moisture content and porosity were determined. It was revealed that along with increasing of buckwheat flour mass, the porosity and specific loaf volume of the bread samples decrease. Acidity and moisture content of control and test samples are the same. Content of nutrients in bread sample containing 15 % of buckwheat flour was calculated. Taking into account calculated content and daily intake of nutrients it can be concluded that obtained bread can be regarded as functional which provides the human body with iron.

Introduction. Healthy diet has been in the focus of scientific attention for many years. This issue is closely connected with the production of functional foods. Functional food products contain functional ingredients that are beneficial to living systems. The present research features functional soft cheese based on dried berries that are rich in vitamin C, which possesses antioxidant activity, reduces the risk of blood clots, and improves the immune system. Study objects and methods. An online survey was conducted to study the Russian cheese market. The experiments featured samples of sea-buckthorn, aronia, and rosehip berries and samples of milk whey obtained at different stages of cheese production. The sampels of the berries were analysed for physical and chemical properties, i.e. acidity, contents of dry substances, moisture, food fibers, vitamin C content, etc. Acidity of milk whey was evaluated in pH. Results and discussion. The market analysis revealed that Russian cheese market needs to be expanded. Potential customers would agree to purchase cheese with various berry additives. Almost 30% of respondents claimed that they would like to buy cheese with sea-buckthorn berries. We produced four samples of cheese with raw material that was rich in vitamin C. A panel of six potential customers evaluated the samples for sensory properties using a five-point scale, i.e. color, taste, aroma, consistency, and shape. The sea-buckthorn cheese received the highest score: 22.3 points out of 25. Conclusion. Powdered sea-buckthorn, aronia, and rosehip berries could be used to produce quality functional soft cheese. The research helped to define the optimal way of introducing berry additives into cheese products. Powdered berries were introduced while mixing curd, which helped to maintain whey acidity at the required level and improve the qualitaty of the final product. When the powdered berries were introduced into the milk before the enzyme, the consistency of the obtained cheese was unsatisfying: it broke down into curds, and its viscosity was low.

The production of functional bread is considered in this paper. It is suggested to make bread using mix of wheat and sorghum flour. Mathematical modeling of experiment in order to calculate the optimal dosage of sorghum flour in the recipe was carried out. It was established that introduction of sorghum flour allows decreasing the amount of sugar in the recipes. The determination of physical-chemical properties of bread samples was conducted. Acidity, wet content and porosity of bread samples were determined. Obtained bread can be classified as functional because the portion of the bread contains more than 15 % of magnesium, manganese and silicon daily intake.

The purpose of this research is to create a new way of making gluten-free foods. Gluten-free cereals acreages in Russia were analyzed. It was revealed that gluten-free cereals have much less acreages than wheat one which is why gluten-free food production in Russia is so poorly developed. It is suggested to use sorghum flour as gluten-free non-traditional raw material. Physical-chemical properties of sorghum flour were determined. Gluten-free biscuit, custard and chocolate cream were obtained. Determination of obtained products organoleptic properties was conducted by potential gluten intolerant customers.