The study aimed to assess the influence of quinoa flour of different particle size and degree of wheat flour replacement on dough and bread characteristics. Dynamic rheology and farinographs were used to describe the dough parameters. Specific volume, texture, porosity, color, overall quality and chemical assessment were performed as well. Ot could be observed that the degree of wheat flour substitution by quinoa flour significantly influenced the G' and G" values in linear and quadratic terms (p ≤ 0.01 and p ≤ 0.05). Particle size played a significant role in increasing G' and G" only in quadratic terms. Oncreasing quinoa substitution of wheat flour and interaction of PS and QS significantly increased the porosity of breadcrumbs. Moisture content was mainly affected by the particle size of quinoa flour and increased the values of this parameter. The optimization revealed that the most suitable combination would be the composition of bread with 219 μm and 5.41% of substitution.

Chironomus piger larvae are widespread in small rivers and canals strongly polluted with domestic sewage. Despite this, almost nothing is known concerning the biology of the species under natural conditions and its role in the process of river self-purification. For two years, benthic samples were collected in the Sestra River at a site about 250 m downstream of the effluent discharge drains of a sewage treatment installation where the greatest concentrations of the larvae occurred. The number and biomass of C. piger larvae were subject to marked fluctuations, viz. 96,000-348,g00 ind m -2 and 420-1,800 g m "2. 460 degreedays (onaverage) was required for development of one generation. C. pigerhas 5 or 6 generations per year depending on the hydrometeorological conditions during the growing season. C. piger larvae play an important role in self-purification of the river. They utilize precipitating seston for food and for building their dwelling tubes. According to our calculations the amount of organic matter assimilated in the area of maximum larval concentration ranged 80-177 g wet weight m -2 day -1, and 32-71 g wet weight m -2 day -1 was mineralized.

The modern concept of recipe development and improvement has to be based on fundamental knowledge about the chemical composition of ingredients as well as mechanisms of their assimilation. Glycemic index of food products, including bakery products, becomes important in the aspect of the spread of a metabolic syndrome that is a complex of various metabolic disorders that lead to the development of atherosclerosis and cardiovascular disease. The article shows the possibility of creating a recipe for sweet baked goods with low moisture content and reduced glycemic index due to using the buckwheat flour, dry wheat gluten, oat bran and aqueous extract of stevia. We have used modern methods of setting up the experiment and processing their results. The influence of these ingredients on the glycemic index has been characterized. The efficiency of using Stevia as natural sweeteners, has shown, for developing approaches to reduce the energy value and the glycemic index of bakery products. The coefficients of the regression model were given as a result; it has helped to find out the patterns of influence of both selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article presents the results of multicriteria optimization, which can be used to create recipe compositions using selected ingredients using of modern software Design-Expert 11. The amount of buckwheat flour was in range 5–20%, dry wheat gluten – 5–15%, oat bran – 2–6% of the total number of dry ingredients in the formulation. A rational ratio of the main ingredients has been found to provide an optimal ratio of the factors "low glycemic index - excellent taste". The glycemic index of developed baked goods with low moisture content was 57–58.This article has shown the possibility of using an integrated approach in forming the recipe of low-moisture bakery products with a reduced glycemic index.

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This paper presents the results of studies on the benthos of Lake Glubokoe in 1980 as compared to data for 1949 and 1950. The abundance of chironomids increased at medium depths, that of oligochaetes became higher along the entire depth and that of Chaoborus remained the same. The community of Sergentia was replaced by that of Chironomus.