Increased man-caused impact, imbalance in diets lead to diseases, premature aging and life shortening. To overcome this imbalance, there is an active search for raw materials containing the physiologically functional ingredients necessary for human health or the raw materials containing biologically active substances, vitamins, mineral substances. To enrich traditional recipes with these components and to give functional purpose to products of mass demand, it is advisable to include, oat meal (talcan) and pea meal into the bee-keeping products composition which have a high biological value. Standard methods for analyzing the quality of raw materials and confectionery were used for the study, as well as modern instrumental methods for analysis, such as high performance liquid chromatography and atomic absorption spectrophotometry. The physical and chemical and quality parameters of talcan, pollen pellet, honey and pea meal (by-product of pea processing) have been studied as well as formulas of confectionery products with the indicated components have been developed. The national confectionery dish chak-chak, which recipe included talcan, pollen pellet and honey, contained an increased amount of vitamins and minerals in comparison with the control sample. It has been experimentally proved that the inclusion of these components into the formula allowed obtaining a product with a high nutrient content. It was also found that with the inclusion of pollen pellet into the marshmallow recipe, the amount of vitamins and minerals in the developed product increases. The analysis of the results showed that the enrichment of sugar cookies with pea forage leads to an increase in the content of protein, carotenoids and vitamins. It is established that in comparison with the control sample the content of mineral substances increased.

This paper researches the properties of two triticale varieties and three selection lines developed in Bashkortostan. The organoleptic indicators were typical of a standard grain; all the samples had a high protein content level. Gluten weight ratio matched the grain genotype. The falling number of the studied samples was low. Hydrothermal processing modes for triticale grain before grinding were optimized. The studied varieties and lines were found to yield 65.15%–70.18% of the flour. The conducted polynomial two-factor regression analysis proved that the flour yield factor is the grain softening period lasting 6 h. The dough deformation energy of the obtained flour samples was 67–129 units, the falling number 104–155 s indicates the low baking properties of the flour, thereby it was suggested to make brittle and crisp bakery products as crispbread and breadsticks. A breadstick formula with 60% wheat flour replaced with triticale flour was developed. The number of spore Rope bacteria increased slightly during the shelf life but did not exceed the permissible values. There have been developed formulas and methods to make crispbreads for producing crackers with triticale bran of 40% have been developed.

A significant number of milk processing companies all over the world confront the challenge of whey recycling. To date, the processing of milk results in a considerable amount of waste products, which can be used in core production processes, for the output of additional products and can help neutralize harmful effects of milk processing waste waters on the environment. This factor emphasizes the relationship between food and environment. The extraction of water from cheese and curd whey in the manufacture of concentrates gives a solution to one of the challenges facing the dairy industry – the processing of secondary dairy raw resources. Whey concentrates have certain advantages because they are long-shelf-life and easy-to-transport products of high nutritional and biological value. Several studies have assessed process flow factors of whey dehydrating in the manufacture of whey concentrates. The research was carried out using an experimental unit of a vacuum dryer with the thermal radiation power supply. The concentrates with a percentage of dry substances ranging from 11 to 30 % were produced. The important outcomes to emerge from the study are data on the dynamics of vacuum-induced water extraction from cheese and curd whey, its appropriate modes, as well as regularities and specifics of water removal. The quality of concentrates was assessed according to key parameters. The organoleptic properties of sample concentrates met all criteria quite sufficiently, being similar to input parameters. Whey concentrates with a mass fraction of dry substances from 11 to 30.0 % are recommended to use in recipe compositions of fresh and fermented whey-containing drinks. IR-rays represent a good alternative to conventional thickening and drying processes of raw materials at high processing temperatures. The properties of input raw materials remain unaffected owing to non-destructive temperature modes of the vacuum dryer.

Background. There is much promise in technologies which may speed up time-consuming processes such as preparing seed yeast, primary fermentation and improving beer quality in the brewing industry. This study focuses on the activating and disintegrative effect of ultrasound with a 44 kHz frequency and a 1.0 W/cm 2 intensity on brewer's yeast. Materials and methods. This study established that ten-minute ultrasonic treatment of yeast is sufficient to reach the stimulating effect. Further ultrasonic treatment is irrelevant since the percentage of dead cells in the yeast suspension exceeds the permissible levels (more than 10%). The experiment showed that two-minute ultrasonic treatment improved the physiological activity of seed yeast and shortened the time for producing seed yeast by 12 hours. Ultrasonic disintegration allowed a yeast extract to be obtained from the brewer's spent yeast. Ultrasound was applied to the yeast suspension for 19 minutes. Results. The obtained yeast extract was used for additional nutrition in preparing seed yeast. It was found that the added yeast extract (2% of the total volume) shortened the time for preparing seed yeast by 6 hours due to the improved physiological state of the yeast. At the final stage, two-minute ultrasonic treatment and yeast extract (2% of the total volume) were used to activate the seed yeast. Conclusion.The seed yeast activation shortened the time for preparing seed yeast by 18 hours, and for the primary fermentation by 24 hours, while also improving the quality of the beer.

Background. There is much promise in technologies which may speed up time-consuming processes such as preparing seed yeast, primary fermentation and improving beer quality in the brewing industry. This study focuses on the activating and disintegrative effect of ultrasound with a 44 kHz frequency and a 1.0 W/cm 2 intensity on brewer's yeast. Materials and methods. This study established that ten-minute ultrasonic treatment of yeast is sufficient to reach the stimulating effect. Further ultrasonic treatment is irrelevant since the percentage of dead cells in the yeast suspension exceeds the permissible levels (more than 10%). The experiment showed that two-minute ultrasonic treatment improved the physiological activity of seed yeast and shortened the time for producing seed yeast by 12 hours. Ultrasonic disintegration allowed a yeast extract to be obtained from the brewer's spent yeast. Ultrasound was applied to the yeast suspension for 19 minutes. Results. The obtained yeast extract was used for additional nutrition in preparing seed yeast. It was found that the added yeast extract (2% of the total volume) shortened the time for preparing seed yeast by 6 hours due to the improved physiological state of the yeast. At the final stage, two-minute ultrasonic treatment and yeast extract (2% of the total volume) were used to activate the seed yeast. Conclusion.The seed yeast activation shortened the time for preparing seed yeast by 18 hours, and for the primary fermentation by 24 hours, while also improving the quality of the beer.