The article demonstrates the advisability of substituting high-grade wheat flour in the formulation of a sponge cake semi-finished mix with the mix of oat, corn and gram flour. An oat, corn and gram flour mix contains much more protein than wheat flour. This mix contains a significant amount of globulin, which suggests an evident foaming capacity of protein systems and is a positive factor in the technology of making sponge cakes. When substituting wheat flour with the suggested mix completely, the nutritional value of finished products improves. The share of dietary fiber increases significantly; the calorie content of products decreases. Absence of gluten makes this mix a strategically important raw material for gluten-free products. It is recommended to use this recipe, since with a complete substitution of wheat flour, there is an improvement in organoleptic, physicochemical indicators of the quality of sponge cake batter and finished products. The use of oat, corn and gram flour leads to an extension of the shelf life of sponge cake semi-finished products and helps to reduce the energy value and increase the vitamin and mineral ones of finished products. The introduction of the mix of flour into the sponge cake batter recipe does not worsen the quality of sponge cakes during storage. The developed formulation can be adapted to the technological process and equipment installed at existing confectionery enterprises and does not require additional costs.

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Producing sugar from sugar beet is a combination of physical and chemical processes not related to microbial life. Microorganisms in fact are pests for sugar production, as they negatively affect the production rates, lead to a loss of sucrose, and reduce the resulting sugar output while also worsening its quality; the products of microbial life reduce the pH value of sugar products, which leads to a faster corrosion of the equipment and piping. Microorganisms can come from sugar beet itself as well as from water, air, the staff, or the equipment. Non-compliance with the production standards may as well result in contamination. The entire sugar production process is negatively affected by microorganisms, as they cause a considerable loss of sucrose. Beet chips and juice are a good growth medium for pathogens that consume sucrose as a part of their metabolism.

Представлены результаты исследований по эффективности сроков посева сорта озимой пшеницы (КД альянс) в условиях черноземных почв Курской области. Установлено, что посев озимой пшеницы в оптимальные сроки (с 5 по 15 сентября) обеспечивал получение высокой урожайности и содержание сырой клейковины в зерне, было экономически выгодно.

Wheat (Triticum aestivum L) is one of the most valuable and highly productive grain crops in Russia. Wheat bread is high in protein and carbohydrates. The climate and soil, as well as the cultivation technology, have a great influence on these indicators in grain. Winter wheat is the main and most productive grain crop in the Kursk region, which occupies 40-45% of the grain wedge area. Over the past 30 years, its yield has been higher than that of other cereals. However, the productivity of winter wheat largely depends on overwintering. The main purpose of winter wheat is to provide the population with bakery and confectionery products. The value of wheat bread is determined by the peculiar chemical composition of the grain. Among cereals, wheat grain is high in protein. Its presence in grain depends on the variety, cultivation conditions and can be at the level of 9-15%. Wheat grain contains a large amount of carbohydrates, including up to 70% starch, vitamins B1, B2, PP, E, as well as provitamins A, D, up to 2% ash minerals. Wheat proteins contain a complete amino acid composition, all essential amino acids that are well absorbed by the human body. The amount of proteins and starch in wheat grain is in a ratio of about 1: 6 - 7, which is most favorable for maintaining a normal body weight and working capacity. Wheat bread has a high calorie content - 1 kg of it contains 2000 - 2500 calories, which confirms its high nutritional value as an important source of energy. The bulk of wheat grain is carbohydrates. They are represented mainly by starch (48-63%). Carbohydrates are of great energy value in human nutrition. In addition to carbohydrates and starch, grain contains 2-7% sugars (mainly in the germ), as well as 2-3% fiber. Fiber does not dissolve in water and is not absorbed by the body. When making flour, it remains in the bran. Fat makes up an average of 2% in a grain of wheat and is found in the germ and aleurone layer.