For the modern bakery is interesting to study yeast strains with good biotechnological properties and simultaneously antagonistic activity against pathogens of microbial spoilage of bread. The purpose of research-to study the effect of the probiotic strain of S. cerevisiae RCAM 01730 on the technological parameters of preparation of bread from wheat flour on the quality indicators of finished products and the suppression of rope in bread. Yeast antagonistic activity against spore-forming bacteria were determined by diffusion into agar. Immediate and total gas evolution in dough was evaluated using automatic risograph (USA). In order to detect signs of disease of rope in bread used method of placement the products in provoking conditions. The antagonistic activity of the strain of yeast S. cerevisiae RCAM 01730 with respect to the bacteria of the genus Bacillus was determined. The results of the research of the possibility of using a strain of Saccharomyces cerevisiae RCAM 01730 in wheat bread technology with sponge dough, straight dough, rapid dough methods were represented. It is shown that the use of a strain of S. cerevisiae RCAM 01730 instead of 02150 S. cerevisiae RCAM accelerating gas formation in the dough, intensifies the maturation process of the dough. The study found that a strain of the yeast S. cerevisiae RCAM 01730 has a bacteriostatic effect on the pathogens of potato disease of bread. In contrast to existing labor-intensive and time-consuming biological methods of combating microbial spoilage of bread, the use of the yeast S. cerevisiae RCAM 01730 can be an effective way to increase microbiological resistance without any additional costs.

The article deals with the assessment of the nutritional value of fish products based on minced fish, which is becoming more common at present. Thus, the Japanese industry produces more than 1 million tons of products of six hundred items based on minced fish and mashed potatoes. Analysis of production experience shows that in recent years, products made from minced meat, imitating seafood specialties, have been the most popular. In various studies conducted by various authors on the use of fish as a food product, there is no information on recipes that allow the use of most pelagic fish in the dietary diet. To address these issues, it is necessary to investigate the influence of culinary and technological methods on the chemical composition, structural and mechanical properties of fish, and the taste of the finished product. It is known that the chemical composition of fish is subject to considerable fluctuations and significantly affects the choice of recipes and the method of culinary processing. Presented in the literature, the averaged data of various researchers on the chemical composition of fish of mass fishing that are promising for dietary nutrition require clarification for different functional food groups.

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The article deals with issues related to the assessment of the rheological characteristics of modified pastes from salmon and low-valued fish breeds. The current trend of processing low-value fish raw materials is accompanied by a search for new technologies that have not been used before and develops in two directions: the development of methods for manufacturing traditional products based on low-value fish raw materials and the production of protein-containing products, such as protein isolates, hydrolysates, and food fish meal, protein mass, minced fish, etc. This is due to the fact that about a third of the total world catch of all of catched hydrobionts is used to the production of feed products and fish flour. At the same time, a lot of the small-sized fish breeds used for these purposes, although of small size, are little different in terms of chemical composition and nutritional value from those traditionally used, such as salmon species. So that they can be considered as an additional valued fish raw materials reserve for the preparation of food. The most promising recognized is the production of fish mince and the creation on its basis of various types of molded and structured products. The particular importance is the use of small-sized non-fatty fish, the mince from which is modified by the inclusion of food waste from valuable species of fish obtained by cutting of them. This allows you to send additional reserves of valuable food raw materials to produce food instead of using it for production of feeding.

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