Introduction. The research improved the formulation of semi-finished sponge cake by using the method of generalized desirability function. Traditional components were substituted with new advantageous rye varieties of local selection. The main advantage of the rye variety “Memory to Bambyshev” is that rye flour obtained from the whole grain of this variety has a lower trypsin inhibitor (1.7 mg/g) compared to flour from such varieties as “Saratov 6” (2.16 mg/g). Thus, the digestibility of the grain of this variety is higher by 0.26%. The rye can be used in baking to produce dietary breads, low-calorie bakery products with bran, and animal feed. Study objects and methods. Cakes and pastries make 34.5% of the total volume of flour confectionery products. The study developed a new semi-finished sponge-cake product, which can serve as the basis for cakes and pastries. However, flour confectionery products are oversaturated with carbohydrates and fats, which increases their calorie content. A set of experiments was performed to study the effect of reducing the amount of sugar in the formulation and replacing wheat flour with rye flour on the quality of semi-finished sponge-cake product. A basic formulation for sponge cake was used as control sample. The test semples varied in content of sugar and flour made from various types of rye. The technological additives included Ovalet emulsifier (1.5% to flour) and Duo baking powder (0.1% to flour). Emulsifier “OVALET SUPER” (Bakels, Sweden) is a pasty substance that consists of emulsifying agents, water, and stabilizers and acts as an improver, stabilizer, and structurizer designed for the production of semi-finished sponge cakes, rolls, muffins, and cookies. Duo baking powder is a special highly effective tool that does not contain tartaric acid. It can be used for the production of various varieties of bread and confectionery, e.g. biscuits, rolls, gingerbread, etc. The obtained dough was easy to process. The new formulation increased the volume and color of the product, as well as slowed down the process of hardening. Results and discussion. The highest value of the generalized function of desirability belonged to the sample where white wheat flour was subsituted with 30% of rye flour and the sample with 100% of rye flour with a 40% sugar reduction. According to the specific desirability indicators, the mass fraction of moisture, the mass fraction of total sugar, energy value, and foaming ability of the semifinished product were higher than those of the control sample. Conclusion. The developed formulation and technology can expand the range of functional products.

The article presents the results of a study of the formation of aroma-forming substances in bakery products with the addition of paize flour to the recipe. Instrumental assessment of the smell of products was carried out on the smell analyzer «MAG-8» with the methodology «electronic nose». The variants of the experiment differ in the content of paize flour 15–20%, according to the method of preparing the dough: the biological method of loosening – bread, bread sticks, unleavened dough – bread skewers. With the help of an «electronic nose», it was instrumentally proved on the MAG-8 odor analyzer that for the samples submitted for testing, the smell is correct and not pronounced, aromatic additives and odor enhancers, as well as the presence of destructive processes and mold formation are absent. When comparing the volatile compounds in the samples quantitatively, it should be noted that since the semi-finished bread undergoes longer fermentation than breadsticks, the content of alcohols and ketones is 22% higher, and compared with bread skewers, where there is no fermentation process, they are 93% more, a similar picture with acids. However, when comparing the content of individual components in samples, especially oxygen-containing compounds, they are almost twice as large in the absence of a biological method of loosening in bread skewers. For consumer evaluation, such changes are not significant for those samples in the formulation of which the content of paize flour is no more than 15% and recognized by consumers according to organoleptic indicators.

The current research deals with the possibility of using flour from the efficient variety of light grain rye in the recipe for a biscuit semi-finished product, which makes it possible to obtain products with good consumer properties, and replacing sugar with powder from sugar beet roots and the introduction of corn starch makes it possible to recommend it for diabetic nutrition. In prototypes, a mixture of light grain rye and corn starch flour in various ratios of 90:10 and 50:50. Flour from light grain rye has good foaming properties, reduces the sugar content of products to 38%, therefore, the calorie content increases the nutritional value of products.

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