Introduction. Semi-finished products require various additives that increase shelf life, improve sensory properties, or decrease raw material costs. Unfortunately, most additives improve neither nutrition nor biological value of the finished product. The present research featured precooked thin pancakes fortified with a chlorella concentrate. This microalgal supplement with scientific-based healthy properties is a unique project of Russian developers. The chlorella concentrate possesses a balanced amino acid composition, vitamins, major nutrient elements, and dietary minerals. Therefore, it can improve the nutrient and biological value of the pancakes. Study objects and methods. The research featured laboratory and industrial samples of precooked pancakes. 3%, 6%, and 10% of the milk were replaced with chlorella concentrate. The quantitative ratio of the components was determined empirically to obtain pancakes of the optimal quality. The batter-making and baking technologies were traditional. The mixing of milk and chlorella concentrate caused no protein aggregation. Results and discussion. The obtained batter was similar with the control sample in viscosity. The sensory properties did not deteriorate. As the proportion of the concentrate increased, the color of the batter changed from pale green to bright green. The sample with 10% of chlorella concentrate had a distinct algae smell. After the milk was replaced with the chlorella concentrate in the amount of 3%, 6%, and 10%, the amino acid composition demonstrated the following changes. The amount of lysine increased by 4.36%, 8.54%, and 14.72%, respectively. The amount of tryptophan increased by 5.46%, 10.75%, and 18.37, respectively. The amount of methionine + cystine increased by 4.04%, 7.94%, and 13.61%, respectively. The introduction of chlorella concentrate raised the content of certain minerals and vitamins, e.g. iron, vitamins of β-carotene, and vitamin C. Conclusions. Chlorella concentrate improved the production technology of flour-based foods. Therefore, it helps to expand the range of this group of precooked products while improving their biological and nutrition value.

Аннотация. В работе представлены возможные способы применения продуктов переработки черемухи (мука) для производства тестовой оболочки блинчиков, с целью расширения ассортимента мучных кулинарных изделий, а так же повышения функциональности готовых изделий и совершенствования процесса получения высококачественных продуктов. В качестве объекта исследования в статье рассматривается Блинчикиполуфабрикат (оболочка). Разработаны рецептуры тестовой оболочки блинчиков с частичной заменой пшеничной муки на черемуховую муку в количестве от 5 до 15%. Органолептическая оценка испытуемых образцов показала, что наилучшими показателями обладал образец 3 (10 % черемуховой муки). Замена 15% пшеничной муки на черемуховую муку, привела к некоторому ухудшению свойств блинчиков-полуфабрикатов. Результаты исследований показали целесообразность использования в рецептуре блинчиков муки черемуховой, которая способствует расширению производства и получению продукта высокого качества.Ключевые слова: черемуховая мука, блинчики, безглютеновая мука, пищевая и энергетическая ценность, органолептические свойства, минеральные вещества, витамины.