Mathematical modeling of processes occurring in the biotechnological system, including those describing the interaction of functional microorganisms with contaminating microflora, is currently a promising scientific direction. The article discusses the issues of system analysis of the processes occurring in the biotechnological system during fermentation. By "microbiological system" is meant a microbiological process consisting of two subsystems or populations of microorganisms. During a given technological process, these populations interact with each other by using a common resource. Systems analysis and mathematical modeling of microbiological processes is a complex task. It is necessary to take into account a lot of factors, such as the simultaneous occurrence of several non-stationary processes; many state parameters, including analysis of the links between them; change in real time of technological parameters, in particular, the main resource, consideration of various properties of microbial populations affecting the behavior of microbiological systems (mortality, fertility, the existence of extraneous microflora, etc.), and other factors that have a direct impact on the quality of the finished product. In turn, a quantitative analysis of these interactions will lead to the development of scientifically based methods and approaches that minimize the effect of contamination. The analysis was carried out and a system model was constructed reflecting the entire spectrum of interactions between useful and extraneous populations of microorganisms in the production of bakery products. The presented system model allows to continue the study of the questions posed in the work, by further studying its components.

The paper provides mathematical modeling of processes occurring in the biotechnological system, using the example of the interaction of functional microorganisms with contaminating microflora, which is currently a promising scientific direction. The analysis showed that there are no existing studies on this issue, as well as systematic and integrated approaches to solving this problem that allow describing the processes under consideration. Therefore, it is necessary to analyze and build a system model that reflects the full range of interactions between useful and extraneous populations of microorganisms in the production of bakery products. System analysis and mathematical modeling of microbiological processes is a complex task. It is necessary to take into account a lot of factors, such as the simultaneous flow of several non-stationary processes; a lot of state parameters, including the analysis of relationships between them; changes in real-time technological parameters, in particular the main resource, taking into account various properties of microbial populations that affect the behavior of microbiological systems (mortality, birth rate, the existence of extraneous microflora, etc.), and other factors that directly affect the quality of the finished product. These factors characterize the complexity of forming a mathematical model that allows you to take into account all the main features of the production of bakery products. The existing mathematical apparatus and the system analysis of this kind of production carried out before considered the behavior of the population of beneficial microorganisms, but did not contain an analysis of the effect of contaminating microflora on it. The problem can be reduced to a system of differential equations describing the microbiological process as a whole. To describe the General model needed to describe an unknown function, including constraints on the parameters. In addition, you must set the initial and boundary conditions and determine the coefficients of the model. The paper offers a system model for analyzing the effect of plant additives on biotechnological properties and test quality indicators. The presented system model allows you to continue the study of the issues raised in the work, by further studying its components.

To improve the technology and extend the assortment of bakery products of preventive and functional orientation by introducing extracts of succulent plants, in particular aloe and kalanchoe, the authors have analyzed the process of extraction of vegetable materials and selected optimal conditions: process temperature - 100 °C, duration - 24 hours, the nature of the extractant - water, both for the aloe and kalanchoe extract. The study revealed that by adding the extracts to the semi-finished buns the quality of the products in organoleptic and physico-chemical parameters is not inferior to the control (without adding the plant extracts), and in some cases it becomes better, the optimum dosage is 8% of plant extracts of the amount of water in the dough. Based on the microstructure of the buns’ crumb it was found that the crumb with the addition of 8 % of plant extract in place of the amount of water in the recipe has a uniform structure, which was expressed in an increase in the pore diameter compared to other samples and a stable structure of micro-bridges between them. Such a micro pattern characterises the finished product, which has excellent quality parameters.

This article considers the possibility of replacing part of the wheat flour with cereals made of buckwheat, rice and millet. The proposed solution will reduce the technological cycle of production of bakery products, which will reduce energy costs. On the other hand, the enterprises of the food industry will be able to reduce production residues and educate the consumer in the culture of rational nutrition. The authors considered the change in physical and chemical parameters of dough in the process of fermentation, proposed ways to optimize dough management.