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The article deals with the issues of efficiency in the production of flour confectionery products with increased nutritional value due to the introduction of developed technologies for the production of high-protein flour from wheat grain. A comparison for the norms of quality indicators for three-grade grinding flour and the high-protein fractions isolated from them is made. It was found that the isolation of a high-protein fraction at optimal technological parameters had virtually no effect on the main quality indicators of the main product. Calculations for the production efficiency of flour confectionery products (gingerbread) showed that the profit from the sale of 1 ton of finished developed products is higher than in the production of traditional gingerbread, the profitability of new products was 22.3 %. Adding high-protein flour to the gingerbread recipe increases the nutritional value of the finished product, increases the amount of proteins and B vitamins.

The article deals with the issues about economic efficiency of producing a complex powdered concentrate from grain and fruit and berry raw materials for the producing soft drinks of high nutritional value. The main indicators that characterize the efficiency of producing finished products are calculated. Calculations of the production efficiency of powdered concentrates showed that the profit from the sale of 1 kg of powdered concentrate was from 272.3 to 406.5 rubles, and the profitability of new products is from 40.3 to 42.7 %. Production of powdered concentrate from textured grain and fruit and berry raw materials is expedient and economically profitable production, due to small investments and low production costs.

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АннотацияВ работе проведён анализ работ, посвященных разработкам композитных смесей на базе отечественного природного натурального сырья, позволяющих повысить пищевую ценность изделий и улучшить качество хлеба. При разработке композитных смесей учитывали гликемический индекс и содержание белка. Для нахождения оптимального соотношения компонентов мучной смеси применена компьютерная программа Minitab 18, был выбран план для смесей с ограничениями. Установлено, что при соотношении компонентов: (мука пшеничная -65%, мука люпиновая -25%, мука ячменная -5%, мука кукурузная -5%) для первой композитной смеси и (мука пшеничная -65%, отруби овсяные -25%, мука нутовая -5%, мука кукурузная -5%) для второй композитной смеси, были получены образцы хлеба с достаточно высокой пищевой ценностью и с высокими органолептическими и физико-химическими показателями. Полученные результаты были проверены экспериментально. Ключевые словаМучные композиционные смеси, технология получения хлеба, компоненты мучной смеси, пищевая ценность хлеба, органолептические свойства хлеба. AbstractThe work is devoted to the analysis of works devoted to the development of composite mixtures based on domestic natural natural raw materials, which allow to increase the nutritional value of products and improve the quality of bread. The development of composite mixtures took into account the glycemic index and protein content. To find the optimal ratio of components of the flour mixture, the computer program Minitab 18 was applied, a plan was chosen for the mixtures with restrictions. It was found that with the ratio of components: (wheat flour -65%, lupine flour -25%, barley flour -5%, corn flour -5%) for the first composite mixture and (wheat flour -65%, oat bran -25% chickpea flour -5%, corn flour -5%) for the second composite mixture, samples of bread with a sufficiently high nutritional value and with high organoleptic and physicochemical parameters were obtained. The obtained results were verified experimentally. KeywordsFlour composition mixtures, technology for obtaining bread, components of flour mix, nutritional value of bread, organoleptic properties of bread.