Abstract
One of the methods of protein content increase in bakery products is soy protein isolate application. A method for preparing "Livenka Novaya" bread bakery mix (BBM) with bioactivated cereals by applying 11% soy protein isolate to the mass of grain products and bread based on it was developed at the Department of Technology of Baking, Confectionery, Pasta and Grain Processing Industries of the Voronezh State University of Engineering Technologies. Purpose of work: a comparative assessment of the nutritional values of baking mixtures and grain bread based on them, digestibility and antioxidant activity of the finished products. The content of protein, fat, water-soluble carbohydrates, dietary fiber, vitamin, mineral and amino acid composition was determined in the BBM "Livenka" (control) and "Livenka new". In the products based on BBM, the chemical composition was assessed by calculation. Digestibility of bread proteins was determined by the in vitro method under the influence of digestive enzymes (pepsin, trypsin), and the total antioxidant activity of bakery products was determined by the amperometric method. It was found out that BBM "Livenka new" and "Livensky new" bread are slightly higher in protein, calcium, phosphorus, iron, riboflavin, lysine compared to the "Livenka" bread baking mix (mixture) and "Livensky" bread. However, speaking about the amount of dietary fiber and thiamine, the products based on BBM with a protein enricher are somewhat inferior to samples prepared without its use. The introduction of soy protein isolate in a dosage of 11.0% by weight of grain products increases the biological value and slightly increases the energy value of BBM and bread based on it. The developed new type of product with a protein enricher can be attributed to functional food products due to the content of significant quantities of biologically active substances. Moreover, soy protein isolate application in grain bread technology will expand the range of healthy foods.

Abstract
The expansion of domestic production of food products that meet modern quality and safety requirements to ensure the competitiveness of domestic products on world food markets as a result of the use of advanced technologies is the trajectory of development of the country's agro-industrial complex. The use of radiation technology for processing meat raw materials permitted on the territory of the Russian Federation should ensure its safety and preservation of food value during storage. Currently, the quantitative characteristics of the applied doses of ionizing radiation are not regulated by the relevant regulations. In the course of experimental studies, the effect of different doses of ionizing radiation on the amino acid composition of beef proteins, which is a valuable source of full-fledged animal protein, was studied during storage for up to 10 days. Experimental samples of chilled beef were treated with ionizing radiation using a linear electron accelerator model UELR-10-10S2 doses of 10 and 12 kGy. Identification of beef samples was performed using the electronic paramagnetic resonance (EPR) method. Experimentally, it was found that irradiation of samples of chilled beef provides a high biological value of protein. A slight decrease in the total number of amino acids, including essential ones, does not adversely affect the quality indicators of the balance of the amino acid composition. The proteins of beef treated with ionizing radiation are complete throughout the storage period. The amino acid score of the protein in all samples has a value of more than 100%, which allows for full coverage of the daily requirement for amino acids. Chilled beef treated with a dose of 10 kGy, when stored for up to 10 days, has higher quality indicators, including the content of essential amino acids, protein quality index and amino acid index, compared with non-irradiated beef on a similar shelf life. The experimental results obtained determine the feasibility of applying a radiation dose of up to 10 kGy in order to ensure a balanced amino acid composition.

Abstract
The quality of food products depends on the raw materials that should meet the national standards. Meanwhile, the possibility of getting a wide range of valuable dairy products in the result of raw milk processing is determined by milk's technological potential. In its turn, this potential depends on the milk's contents and the fractional ratio between milk proteins, particularly casein and whey fractions. Cheese and cottage cheese production needs raw milk that can coagulate under the influence of various coagulants, while forming a dense casein clot. Such milk has a high cheesability. Meanwhile, in order to produce dairy products of long-term storage which are processed under high temperatures, it is heat-resistant milk that is needed. The production of milk with the required technological traits is effected by the conditions of cows' keeping and feeding, their age, health and heredity. Numerous studies, aiming to increase the economic efficiency of dairy industry, revealed the relation between cows' genotypes and their milk's technological traits. These works were stimulated by the development of molecular diagnostic methods, including those, based on polymerase chain reaction. Today there are a lot of known ways of its realization, enabling to use DNA analysis with different aims that depend on the researchers' goals and the laboratory equipment. Among the most popular methods in DNA assessment of raw milk's technological traits is an integrated method of polymerase chain reaction with the following analysis of restriction fragment length polymorphism. This method is relatively simple and accurate. Moreover, it speeds up the process of cattle breeding that positively effects the quality of raw milk.

Abstract
The most important factors ensuring a person's health are their lifestyle and nutrition. Providing the population with environmentally friendly functional products is one of the main conditions of our time. Watermelon processing is a system of techniques for the directed use of processing processes to obtain a dietary friendly product. Purpose of work: obtaining a new product for functional use using new varieties of watermelon breeding VNIIOOB - a branch of the Federal State Budget Scientific Educational Institution "Scientific Center for Scientific Practical Sciences RAS" of the Astrakhan Region. The studies were carried out in accordance with generally accepted methods and specifications for the production of products. Jam was made from the pulp and bark of watermelon fruit. We determined the quality indicators of the finished product, its content of sugars (glucose, fructose, sucrose), dry matter, ascorbic acid and nitrates. As a result of the studies, it was found that no significant difference between the varieties in the content of basic chemicals was found. Regardless of the variety, differences were noted in the degree of fruit maturity. So in the pulp of ripe fruits of sugar and ascorbic acid accumulated more than in unripe ones. In the Birch variety, these indices in mature fruits were 1.3-1.4 times higher, in the Kholodok variety 1.1-1.5 times higher than in unripe ones. Unripe fruits of watermelons accumulated nitrates from 13.5 to 27.6 mg / kg of raw material in the pulp and 24.7-38.6 mg / kg in the crust depending on the variety, but this is 1.2-3.3 times lower maximum permissible concentration. In the preparation of jam, the solids and sugars content increased to the initial value in the Birch variety by 8.3-9.8 and 7.9-13.8 times, in the Kholodok variety by 8.5-8.6 and 7.1-14, 1 time depending on the ripeness of the fetus. The same pattern was noted after passing through the fermentation process. The authors believe that jam from the fruits of watermelon, both from pulp and from peels of varying degrees of ripeness, is an environmentally friendly food product while maintaining good organoleptic and chemical properties.

Abstract
Sauces are a product of mass consumption among various population groups. If you look at the statistics of the use of sauces, then on average for each resident of our country there are about 12-14 kg of sauces per year. The purpose of the study is to study the assortment of sauces by the criterion: net weight; type of packaging; unit price; the presence of preservatives; the standard by which the product was produced; manufacturer. The object of study - 20 samples of tomato, sour cream and egg-oil sauces sold in the city of Kemerovo, packed in various types of packaging: doy-pack; Glass bottle; plastic bottle. The assortment of sauces presented in the retail outlets of the Magnit, Maria-Ra, Lenta and Yarche stores sold in Kemerovo is analyzed using the retail audit method. A comparison of product prices per 1 kilogram. The theoretical significance lies in the fact that the results can be used to develop a strategy for the development of the market of sauces both in terms of pricing policy and the range of products produced. It is concluded that the majority, namely, 20% of the studied samples were produced in Moscow, and the most common type of packaging is doy pack, which is 70%. It was also found that 50% of the investigated sauces contain preservatives.

Abstract
The use of modern technologies in food production often leads to a decrease in nutritional value due to the loss of essential nutrients. As a result, it is necessary to search for new technological solutions in the field of food fortification. Functional food products are one of the rapidly developing areas for solving this problem. The global market for functional products is developing rapidly, increasing annually by 15-20%. Their popularity in European countries, USA, Japan is evidenced by statistics of qualitative changes in the food market. The Russian market of functional food products is currently not saturated and is an attractive area for investment. The article provides information on the development trends of the functional food industry in Russia and abroad, as well as examines the definitions of the concept of "functional food products" in different countries, and analyzes them. Shows data on the consistent development of functional foods. The imperfections of normative and technical documentation in Russia in relation to this category of goods are revealed. To improve international relations between food scientists, politicians, medical researchers and the public, formalization of the definition of functional food is necessary. It will also lead to increased funding and support for nutrition research and policy initiatives. A single definition with legislative and scientific consensus will legitimize the functional science of food products around the world and, therefore, will allow greater progress in food, medical and political innovation.

Abstract
The quality and safety of food is a priority. One of the quality indicators is the high stability of the products during storage, since during prolonged storage they can form various turbidity, and they lose their presentation, and therefore quality. One of the reasons for the decline in quality of products is the increased content of the elemental composition of the drink. In this work, by the method of ion chromatography, industrial samples of alcoholic beverages containing inclusions, turbidity and precipitation were investigated. The elemental composition of the samples under study is represented by both sodium, potassium, calcium, and magnesium cations, and by anions: fluorides, chlorides, nitrates, phosphates, and sulfates. Additionally, a bottle quality assessment was carried out. It was found that the quality of the bottle does not always meet the requirements of regulatory technical documentation. Based on the foregoing, it can be assumed that the precipitation was caused by a violation of the inner surface of the bottle, which is consistent with an increased content of Ca and Mg cations. The analysis of the results of the study of the elemental composition of alcoholic beverages showed that one of the main reasons for the appearance of turbidity and precipitation in alcoholic beverages is the increased content of calcium and magnesium ions in the form of sulfates. which may possibly appear in drinks due to glass degradation or poor water treatment. In cases where the bottles correspond to the quality, the appearance of sediment may be due either to the combination of elements with colloids of alcoholic beverages or to poor water treatment.

Abstract
Food safety standards are effective tools to ensure high quality and competitive products. A major role in this is played by the Technical Regulations of the Customs Union "On Food Safety", one of the requirements of which is "the development, implementation and maintenance of procedures based on the principles of HACCP". When developing a food safety management system, GOST R ISO 22000-2019 was selected, in accordance with which the production process of chocolate wafers was analyzed in order to ensure product quality. Characteristics of chocolate wafers are given, namely regulatory documents containing requirements for raw materials for the production of dough and toppings, organoleptic, physico-chemical, microbiological and safety indicators, requirements for storage of finished products. A hazard analysis has been carried out, which allows the company to systematize the knowledge that experts have that are required to establish an effective combination of control actions. A flowchart for the production of chocolate wafers has been developed. Management measures were selected for each stage of the chocolate wafer production process, in which the reasons for the appearance of the hazard and its types (biological, chemical and physical) were established, and responsible persons for these events were appointed. After compiling a list of all the hazardous factors, which with a certain degree of probability may appear at each stage from processing to production, the probability of each hazardous factor and the severity of the consequences are estimated. The risk profile was based on a combination of experience, epidemiological data and information in technical documentation. To determine the significance of potential hazard, a structured approach was used, using the method of risk analysis using a qualitative diagram, which is a graph of the dependence of the probability of the implementation of a hazardous factor on the severity of the consequences of its implementation. The HACCP plan was drawn up for the critical control point "preparation of wafer sheets", which defines the objects of control, monitoring and preventive actions. As a result of the research, a set of documentation was developed for the food safety management system at the enterprise.

Abstract
The analysis of patent documentation for recent years characterizes the modern scientific and technological level of industry. The article provides an overview of recent years developments of VNIIK employees and other scientists in various fields of research. Thus, to improve the method of producing starch from leguminous crops, plant raw materials are treated with ultrasound during separation of protein fractions. The wave method of producing carboxymethylated starch by turbulization the dust-air reaction mixture is more promising in view of productivity and ecology. The production of partially hydrolyzed starch by its incomplete acid modification in the extruder makes it possible to effectively use it both in the food and construction industries. The new method of producing dextrin at 150…170 °С with aluminum-potassium alum and adipic acid added to starch allows to speed up the process, reduce prime cost and improve dextrin quality. Obtained from bran cereal pentose and oligosaccharides can be used as ingredients of food and cosmetic products, yeast substance and fodders. Methods of producing a functional product involve enzymatic hydrolysis of starch and mixing the obtained maltodextrin with milk whey or hydrogenated vegetable oil using ultrasonic cavitation. This product can be used in production of animal fodders, dry mixtures for baby food, in production of ice cream. The method of preparing seed suspension for glucose crystallization involves using seed crystals of 1-10-30 mcm after mixing them with aliphatic alcohol. Fine crystals are used for crystallization of anhydride glucose in vacuum apparatus, large crystals are used for crystallizers. Seed suspensions are easily and evenly distributed in glucose syrup and have long shelf life. The feed substrate for the cultivation of microorganisms in the production of high protein food and feed products can be secondary resources of cereals processing, the full use of which can close the deficit (1 million tons) of proper protein in the country five times.

Abstract
The main process for the production of saccharide substances from starch is hydrolysis, which takes place in two stages such as liquefaction of starch and saccharification. Hydrolysis proceeds by means of catalysts, i. efermental medicines such as alfa-amylase at starch liquefaction and glucoamylase at saccharification. The running of saccharification and filtration depends on the quality of the starch liquefaction. While liquefaction long polisaccharide chains of starch are broken offby alfa-amylase and thus preparation for effect of saccharifyingen zymepreparation of glucoamylase takes place. It is experimentally established that a consumption of alfa-amylase (for example: Liquozyme Supra 2.8X) makes 0.4-0.6 units AC per 1 g starch dry solids. Our objective is to reduce the consumption of the enzyme preparation at the stage of starch liquefaction. Reduction of a alfa-amylase dosage for starch lique factionpromotes decrease in prime cost of end products. However, lowering of the enzyme dosage results in a significant increase of the hydrolysate viscosity, which requires the higher power pump to be installed to pump the product. To maximize the intermolecular contact of starch and enzyme and to reduce the consumption of the enzyme preparation, the liquefied suspension was sonicated. The treatment was carried out in a pilot plant having built in ultrasonic magnetostrictive transducer chamber. The thinned starch was sonicated at 22 kHz and 12 W/cm2 for 3-4 seconds. This made it possible to increase the liquefaction rate and reduce the consumption of the enzyme preparation by 0.1units AC/g starch, which is about 20 % of the total consumption of the enzyme.

Abstract
Studies aimed at solving the problem of rational use of secondary resources of the food industry as cheap raw materials for the production of food and feed products are relevant. In the present work, for the first time, the possibility of using the return waste of bakery production in the form of dry bread instead of edible grain raw materials in the production of alcohol is shown. The work was carried out at the Russian Research Institute of Food Biotechnology. The objects of the study were samples of dry white and black bread: a diced loaf of wheat flour and bread "Darnitsky", which included a mixture of wheat and rye flour. It was found that the use of wheat white bread treated with amylolytic enzymes did not ensure the normal process of yeast generation and alcohol fermentation due to the imbalance of the carbohydrate and nitrogen composition of the nutrient medium (bread wort), which led to a significant decrease in the yield of alcohol. It was revealed that 11.0 mg% of the amine nitrogen contained in white bread wort is not enough for the normal functioning of alcoholic yeast. It was shown that the addition of proteases contributed to an increase in the degree of hydrolysis of protein substances of the feedstock and an increase in the content assimilated by the yeast of amine nitrogen, the concentration of which in wort from white and black bread increased by 3.1 and 1.5 times, respectively. The results of the fermentation of bread wort prepared using a complex of amylolytic and proteolytic enzymes led to a more complete conversion of starch and an increase in the concentration of alcohol, especially when using white bread wort, during the fermentation of which the number of yeast cells increased by 4.9 times, and the ethanol concentration increased practically 2 times.