Scientific and practical approaches to the development of new-generation confectionery products

A modern progressive direction in the development of confectionery production is creation new resource-saving technologies and flour products with a reduced energy value based on use various types non-traditional local raw materials. The application oilseed cake food industry makes it possible to enrich chemical composition proteins, lipids, dietary fiber, vitamins minerals. amaranth oil as dry component allows biological increase, characterized by high content easily digestible protein (18-20%) containing all essential amino acids sufficient quantities. Recently, special attention has been paid introduction animal fats industry. Bone fat occupies place among them. It produced from bones, regardless type meat which they were obtained. bone foods polyunsaturated fatty acids, well improve ?-3 / ?-6 ratio diet. Taking into account traditional technology, properties fat, recipe for "Mayachok" gingerbread was developed adjust acid composition. custard addition 15% 11% mass dough improves organoleptic physicochemical indicators; increase their (by 24.5%); obtain most balanced (amino rate lysine 44.5%); balance acids; calcium normalize its magnesium phosphorus - Ca: Mg: P 1: 0.65: 1.65. components added structural mechanical choux pastry, such plasticity, elasticity, absorptivity.