In the modern world, outer space is an object of research in various fields of scientific activity. One of these spheres is plant breeding, i.e. cultivation of higher plants, as they are the most promising from the side of use as photosynthetic organisms. The use of nutrient media in which agar-agar, basalt wool, microcellulose can be used as a thickener is considered for plant life support. Also, 1.5 ml of 2-ip hormone was added to all substrates to stimulate plant growth. It was found that using agar-agar as a nutrient thickener in an amount of 15 g/l, allows the best growth and development of plants obtained by microclonal propagation under microgravity conditions. In addition, mechanical tests of nutrient media with agar-agar as a thickener determined the resistance to external factors, because the resulting substrate does not yield to indentation, deformation and fluidity.

The article deals with the simulation issues of the formulation composition of the enriched spelt crisp bread and green tea extract. The use of spelt and green tea extract as a raw material in the production of new functional crisp bread is substantiated. In order to optimize the formulation composition of new products, the response surface technique was used. Simulation and processing of experimental data was performed in the environment of Statistica 10software package (StatSoft, Inc.). On the basis of mathematical simulation methods the optimum mass fractions of green tea extract and table salt– 0.47 and 1.01% respectively were substantiated as components of crisp bread. The enriched crisp bread made on the basis of previously calculated formulation are characterized by the improved organoleptic properties, have the normalized physical and chemical indicators, are characterized by high nutritional and biological values. Prospects for further research are: expansion of the range and scientific and practical substantiation of formulations of new functional crisp bread; production of these products and their comprehensive assessment of quality indicators; development of set of measures for the effective production of new functional cereal products to the consumer market. Practical applicationsThe proposed method of calculating the optimum composition of new functional cereal products on the example of crisp bread will be useful for representatives of the food industry and can be used in the development of enriched products of different groups of food products.