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This paper reports the results of studying the effect of fat removal from wheat germ on its functional-technological properties, as well as its commercial potential, using the technology of butter biscuits as an example. The expediency of large-scale application of fat-free germ has been established for resolving two tasks at the same time: the introduction of the concept of lean manufacturing provided the germ utilization is scientifically justified, that is, creating value without losses. It has been noted that flour confectionery technology has prospects for the introduction of fat-free wheat germ. It has been shown that although wheat germ has a unique chemical composition, it contains much fat, which contributes to the processes of oxidation and rancidity. It is the lack of a scientific base on the influence of the fat removal process on the functional-technological properties of fat-free wheat germ that is a deterrent for its application in the food industry. The paper gives the results from studying the functional-technological properties of wheat germ from which fat was removed with freon-12. The solubility of proteins of fat-free wheat germ depending on the pH has been investigated; it was determined that the conditions for pronounced solubility were created at pH 9. It has been determined that NaCl at a concentration of 1...5 % does not affect the amount of dissolved protein. The results from investigating the surface tension of wheat germ protein solutions and fat-free wheat germ depending on the medium pH are presented. The dependence of values of the surface activity of wheat germ protein solutions on pH has been established. The dependence of the phase inversion point on the concentration of wheat germ and fat-free wheat germ has been investigated. It was determined that the emulsifying ability increases with an increase in the concentration of the suspension to 10 %. A technological scheme for making butter biscuits with the use of fat-free wheat germ has been devised.

The object of this study is snack technologies for various types of gluten-free breading for "Fast food" ERI format. It has been determined that snacks are gaining more and more demand in restaurants of the "Fast food" format. From the point of view of a balanced diet, snack products for fast food are rich in cholesterol with increased amounts of sugar, salt, and gluten protein. In the course of technological testing, components for dry breading were selected: rice flour, extruded oatmeal and corn flakes, sesame seeds. For the manufacture of snacks, the main raw material was chosen – shrimp meat, poultry, soft cheese "Brie". To give the snacks more refined and rich tastes, spices were used: turmeric and ground paprika. For the most part, the technologies are designed for freezing and subsequent heat treatment (deep-frying). According to this, the specificity of the development of two-layer breading was investigated, namely the development of the "Klyar" semi-finished product and dry breading. The composition of the "Klyar" semi-finished product includes cold-swollen starch "Cold Swell", which is able to quickly swell and form a colloidal suspension. Due to the functional properties of starch "Cold Swell", the cycle "freezing – heat treatment" took place without significant heat loss. With a starch content of 3.5 % in the breading composition, during their cutting, homogeneity of the main product and breading was observed. Carrying out technological testing, it was determined that the starch content is 3.5 %, the losses during heat treatment are up to 8.0 %, thereby confirming that the properties of starch do not only bind but also hold  moisture. During the study of microbiological indicators, it was determined that frozen snacks are capable of withstanding long-term storage for up to 90 days at a temperature of 18...– 24 °C.

This work is dedicated to the substantiation of development of technology of fruit and vegetable mousses using wheat starch and surfactant – Tween 20. The innovative idea of product with foamy structure was expounded, the implementation of which will allow to provide obtaining of the final product with stable quality indicators, new consumer characteristics and will give an opportunity to carry out the production technological process with distinct industrial signs.The foaming capacity and foam stability of “wheat starch-Tween 20” model systems depending on the heat treatment temperature and starch concentration were investigated. The rational foaming zone was determined that will allow to obtain foamy structure of mousses. The model systems behavior was studied by the determining of their viscosity. It was confirmed that the controlled regulation of dynamic phase transitions of starch with surfactant provides food systems’ colloidal stability.

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