Improvement of the technology of shortcrust baked semi-finished product on the basis of model functional compositions

The effect of whey protein concentrate obtained by ultrafiltration (WPC-UV), micronized flour from grain ECO products and amaranth seed fiber (ASF) on the processes structure formation shortcrust dough was investigated. quality indicators finished confectionery pastry based model functional compositions (MFC) have been determined. It has established that introduction ASF WPCUV into leads to an increase in elasticity prototypes resistance mechanical stress. closest viscous-plastic characteristics control is a sample with ratio 96.2:2.0:1.8 oat ECO:ASF:WPC-UV. For pastry, 77.00:1.8:2.2 wheat germ ECO:ASF:WPC-UV optimal. When using composition ECO:ASF:WPC-UV, adhesive stress masses decreased 2.2 times compared control. germ, 1.7 relationship improved 96.2:2.2:1.6 surface (steel) smallest. friability semi-finished product in­troduction MFC 3...5 %. On contrary, index wetness increased WPC-UV ASF, which explained significant content substances dietary fibers, higher water-clay capacity. study influence makes it possible significantly improve technological properties, nutritional biological value products.