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The present work includes results on enrichment of pasta, a mass-consumption product, with protein. Meat products, legume (Leguminosae L.) flour and plant protein isolates were used as protein-containing additives. The content of protein and essential amino acids in the additives makes them promising for improving the biological value of pasta. We studied effects of the additives on raw gluten and wheat flour starch properties, pasta dough rheo- logical characteristics, and finished product quality. As a result, the following optimal amounts of the additives were established: 15% by weight of flour for meat, 10% by weight of the mixture for pea and lentil flour as well as plant isolates, and 7.5% by weight of the mixture for soy flour. The enriching components added in pasta dough were found to have a positive effect on pasta quality. These increased protein content by 1.59–8.19%, biological value by 6–16%, utility coefficient of amino acid composition by 0.2–0.26, protein digestibility by pepsin by 11–24%, and daily pro- tein intake level by 31.4–12.5%.

In the article the expediency of use of unconventional kinds of flour in manufacture of sugar cookies is considered. Influence of the replacement of wheat, rice, corn, millet and oat flour on biological and food value of sugar cookies is studied. Change of quality indicators during the storage of cookies is investigated. Optimum dosages of unconventional kinds of flour are defined allowing to manufacture high quality sugar cookies.

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