Key words
valuable wheat, indicators, norms, quality of wheat, flour, dough rheological properties, bread

Abstract
The work was carried out by the All-Russian Research Institute of Grain and its Processing Products, a branch of the Federal State Budgetary Scientific Institution "FNTs of Food Systems named after V. M. Gorbatov" of the Russian Academy of Sciences, and is aimed at updating data on the properties of Russian valuable wheat. The purpose of this work was to study the modern properties of commercial wheat of valuable quality and the development of requirements for the grain of valuable wheat and the possibility of a reliable assessment of its baking properties in terms of the quality of grain, flour, rheological properties of dough and bread. In the course of the work, 34 sample.s of valuable quality wheat with a wide range of rheological and baking properties were selected from commercial batches of soft wheat grain. Laboratory grinding of selected grain samples was carried out to obtain flour of the first and highest grade with a flour yield of 70 %. The rheological properties of the dough were studied on standardized devices - alveograph, valorigraph. Bread was baked from the resulting flour using two methods of trial laboratory baking: a method with repeated dough production and an abbreviated method. Updated data on the properties of valuable wheat in modern Russia. The relationship between the indicators of the quality of grain and flour with the rheological properties of the dough and the quality indicators of bread baked by trial baking methods with repeated kneading and reduced dough has been established. These methods have shown that even a linear relationship between the quality of grain, flour, rheological properties of dough and bread quality is significant. Based on the analysis of data when adopting as a criterion for assessing the consumer properties of bread, the following indicators have been developed whether the quality and standards for them are for wheat valuable in quality according to the indicator lam flour, rheological properties test and the quality of bread.

Key words
semolina, acid number of fat (FAV), organoleptic properties, relationship

Abstract
Semolina is a common food product of the population of our country, it is especially common in the children's diet. Porridge has a high calorie content, nutritional value and good digestibility. It takes a little time to prepare dishes from semolina, which contributes to the preservation of most of the nutrients in the cooking process. Currently, in world practice, to assess the quality of grain products, the indicator of freshness is used based on the determination of the acid number of fat. This indicator and the method for its determination (ISO 7305-98) were introduced by the FAO Code No. 152 in 2001. This method operates in our country as GOST 31700-2012 "Grain and products of its processing of grain. Determination of the acid number of fat". It is known that the organoleptic properties of grain products depend on the quality of the raw materials from which they are produced, production technology, storage conditions and duration, and lipid oxidation. One of the main problems of food quality loss is hydrolytic decomposition of fats, lipids of grain, flour, cereals and other fat-containing foods, as well as oxidation of decomposition products, during which oxygen reacts with unsaturated lipids and fatty acids. This process is especially accelerated with an increase in the humidity of stored products, temperature, and lipase activity. The rate and depth of hydrolysis of oils and fats can be characterized by the acid number of the fat. Determination of the indicator acid number of fat makes it possible to objectively assess the state of the grain and especially the grain product, in particular semolina. For this, 2 tastings of semolina and porridge made from it were held. In the presented samples, the values of the index of the acid number of fat and organoleptic indicators were determined, evaluated according to the methodology developed by the VNIIZ using a point scale. Based on two tastings, the degree of correlation between the values of the acid number of semolina fat and the organoleptic evaluation of cereals and porridge was calculated, and a strong relationship between them was established.

Key words
chin, protein, legumes, flour confectionery

Abstract
The article presents the results of a study on the use of whole-grain flour from leguminous grain of the chin seed variety Racheyka of Saratov selection, isolated by the fractional composition of protein based on studies of the quality of the protein complex of chin grain in the laboratory of biochemistry and Biotechnology of RosNIISK "Rossorgo", with the aim of its further use as a high-protein component of flour confectionery products of the type "shortbread sugar cookies" and the biochemical properties of such flour have been studied. The choice of this culture as a component of flour mixture as a source of complete protein nutrition is justified. A trial baking of the product using a classic recipe was carried out. Cookie samples were obtained from a composite flour mixture consisting of whole wheat flour (the content in the total mass of flour is 30%) and wheat flour of the highest grade. The analysis of the organoleptic and physico-chemical properties of the quality indicators of the products produced, justifying the possibility of using a flour mixture of wheat flour of the highest grade and flour from the grain of the seed rank to obtain an externally attractive product. A significant factor is the absence of a specific "bean" flavor and aroma in the manufactured products. Positive results of adding flour from seed grain to the flour mixture were obtained: the humidity of the prototypes is 12.9 % lower than that of the control sample; the fiber content of the experimental samples is 42 % higher than the control ones, nitrogen-free extractive substances in the experimental samples are 7.6 % lower than in the control ones, the amount of fat in the experimental samples is 10.5 % higher than the control ones, the protein component of the finished products exceeded the control samples by 33 %. Based on the results of the work, a conclusion was obtained about the possibility of producing flour products with organoleptic characteristics that are not inferior to the control sample, as well as with a high level of structural-mechanical, physico-chemical and consumer properties that guarantee the attractiveness of such flour confectionery for a wide range of consumers.

Key words
infestation and contamination of grain, insects, mites, uric acid

Abstract
The article examines the definitions and content in the published sources of two indicators of the safety of grain and grain products - the infestation and contamination of grain stocks with pests. In the primary source - Sanitary Rules and Regulations "Hygienic requirements for the safety and nutritional value of food products", the indicator "Pest infestation of bread stocks (insects, mites)" is determined by the presence of live insects and mites. It is a technological indicator, characterizes the durability of grain during storage and the possibility of its further deterioration. The indicator "Contamination of bread stocks (insects, mites)" by pests is determined by the presence of live and dead insects and mites. Its maximum permissible level of 15 specimens per 1 kg of grain has been established according to the total density of contamination. It is an indicator of safety and characterizes the suitability of grain for food purposes. Striking differences in the interpretation, essence and magnitude of these indicators in various subsequent normative documents are revealed. It is shown that the existing methods of their determination by the number of specimens of insects and mites in the average sample make it possible to forcibly, unconsciously or intentionally significantly underestimate the actual danger of grain products, exposing the population to periodic baiting when feeding them with counterfeits. To eliminate these risks, it is proposed to introduce a new specific safety indicator for food grains, legumes and oilseeds - "uric acid" - instead of the indicator "infestation" and "contamination" with pests and set its maximum permissible level.

Key words
celiac disease, buckwheat flour, gluten-free pasta, amino acid composition, essential and interchangeable amino acids

Abstract
In the world, due to the increase in the consumption of gluten-free products, a number of studies have been conducted to study the features of gluten-free diets and their effect on the body. In developed countries, the availability of gluten-free products for people in need is not a problem. However, imported gluten-free products are quite expensive and not always available to people suffering from celiac disease in Kazakhstan. The solution to this problem is only strict lifelong adherence to a gluten-free diet, which ensures the quality of life of the patient, adequate physical and intellectual development, and also prevents the development of complications. And besides, products with the appropriate labeling are not produced in our country. On average, the cost of such products is 5 times higher than the cost of conventional flour products presented on the food market. Currently, various cereals, leguminous crops, such as buckwheat, corn, rice, chickpeas, are grown in sufficient volume in the Republic of Kazakhstan, which can be a full-fledged raw material for flour production for the production of gluten-free pasta. Scientists of the Astana branch of "KazRIPFI" LLP conducted research to improve the nutritional profile of gluten-free pasta with high quality characteristics through the use of domestic raw materials and new approaches in the formulation of their production. These developments will lead to an increase in the nutritional and biological value of the resulting product, and will also contribute to meeting consumer demand in Kazakhstan. The results showed that the mass fraction of amino acids of proteins of gluten-free pasta based on buckwheat flour significantly exceeds such indicators in comparison with gluten-containing pasta based on wheat flour. The developed gluten-free pasta based on buckwheat flour will contribute to increasing the nutritional and biological value of the finished product. The use of gluten-free pasta based on buckwheat flour will affect the improvement of a person's diet, his quality of life, the expansion of the product range and an increase in production volumes.

Key words
vegetable powders, viburnum fruits, barberry fruits, nutritional value, bakery products, technological solutions

Abstract
The results of a study of the chemical composition of two powders from viburnum fruits obtained from whole berries and pomace, as well as a powder from whole barberry berries, are presented. The influence of the method of obtaining powder from viburnum fruits on the quantitative composition of the main nutrients and minor components has been established. It was determined that the content of dietary fiber in powders obtained from whole berries is 8.64 and 9.79 % for viburnum and barberry fruits, respectively. A similar indicator for the powder obtained from viburnum cake is 45.2 %. The results of determining the group composition of the lipid fraction, sterols and flavonoids in powders are presented. It is shown that the fatty acid composition of lipids is characterized by a high content of essential fatty acids. The effect of powders from the fruits of viburnum or barberry with the addition of 5 % by weight of wheat flour on the quality indicators of bakery products prepared by a single-phase non-dough method was studied. The characteristics of organoleptic and physico-chemical indicators of laboratory samples of bakery products are given. Samples of bakery products with berry powders were characterized by higher crumb acidity values: 2 times for products with barberry powders and 2.6 times for viburnum powders, compared with the control sample. At the same time, the values of the porosity and acidity indicators of the studied laboratory samples of bakery products with berry powders met the requirements of the standard. It has been established that the use of powder from barberry fruits had a positive effect on the rheological properties of the crumb of finished products. It is shown that the developed small-piece bakery products have an original taste and aroma corresponding to the used vegetable raw materials, have high organoleptic and physico-chemical quality indicators. As a result of the research, a draft regulatory and technical documentation for small-piece bakery products "Snack" was developed with the inclusion of powder from the fruits of viburnum or barberry in the recipe.

Key words
uric acid, grain contamination, grain products, HPLC

Abstract
Grain products are the basis of a balanced human diet, and the health of the population depends on their quality and safety. Insects in the process of life, pollute grain and grain products with larval skins, dead individuals, uric acid appears in significant quantities. Technologies are known that allow determining the contamination of a product with insects by the content of uric acid. This article shows the possibility of determining uric acid by high-performance liquid chromatography in grain and products of its processing, in particular crushed grain, which makes it possible to increase the accuracy of analysis compared to whole grains. As a result of experimental studies, the following clarifying elements of the technique of high-performance liquid chromatography in determining the uric acid content have been proposed: to use a spectrophotometric detector with a wavelength of 282 nm and an ion-binding agent of tetrabutylammonium dihydrogen phosphate in the required concentration, which provide uric acid yield on the spectrogram in the time range of 16-23 minutes; grain before extraction should be crushed in a laboratory mill of the LZM type; extraction is carried out using an ultrasonic bath with further centrifugation and filtration of the sample. The coefficient of uric acid extraction from grain and products of its processing was determined by introducing a solution of uric acid into the tested sample with further distribution throughout the sample mass and determination with the calculation of extraction. Experiments have shown that uric acid is almost completely extracted from the grain. The conducted studies confirm the possibility of using the presented method to determine uric acid in grain and products of its processing, and in the future to investigate the dependence of the uric acid content on the amount of contamination of grain and products of its processing by insects. The obtained experimental data demonstrate a high convergence of the results of the determination of uric acid in ground grain.

Key words
grain clusters, theory of self-organization, synergetics, positive feedback, modes with aggravation, synergetic technology, clusters "Center", "South", "Siberia", directions of cluster formation and development

Abstract
In recent years, the grain complex of the Russian Federation has been a world leader in grain exports and is at the stage of total innovation. The "Strategy for the development of the grain complex of the Russian Federation until 2035" provides for the formation of grain-oriented clusters. Clusters are complex socio-economic, biotechnological, organizational, and innovative systems. Practice shows that the most effective clusters organize themselves. In this regard, the technology of cluster formation is proposed to be based on the achievements of the theory of self-organization or synergetics, its concepts, ideas and mechanisms, in particular the phenomenon of self-organization of complex systems, modes with aggravation, positive feedback. The essence of the synergetic technology of cluster formation is the use of positive feedbacks to ensure the accelerated development of grain clusters in Russia in a mode with aggravation. Initially, the design and organization of clusters are oriented as responses to global and local threats, to solving the problems of the development of the Russian grain complex in their integrity and interconnection, which allows us to create unique competitive advantages for our grain economy. The formation of clusters should be focused on: increasing soil fertility (70 % of the country's arable land is in a state of deep degradation), increasing the availability of agricultural machinery, increasing grain storage capacity, maximum utilization of the processing industry's production capacity, the development of deep grain processing (only 1 million are subjected to deep processing annually). tons of grain), biologization (allows for 2-3 years to restore soil fertility), the creation of a single logistics window, the creation of a favorable local climate (will ensure the prevention of droughts, increase the yield and quality of grain), the development of science and innovation, increasing not only grain exports, but, first of all, its processed products. In general, the formation of a system of grain clusters will ensure the accelerated development of the Russian grain complex, increase the profitability of all cluster participants, the efficiency and global competitiveness of the Russian grain economy.

Key words
lupin, processing, quality, flour, properties

Abstract
The analysis of the literature data proving the prospects of lupine flour in the creation of functional food products, gluten-free bakery and flour confectionery products is carried out. In laboratory conditions, flour was obtained from seeds of narrow-leaved lupine of Belarusian selection processed by various methods of moisture and heat treatment (hydrothermal treatment - GTO; roasting; extrusion). The technological properties of the obtained flour were evaluated according to such indicators as size, humidity, chemical content (protein, starch, sugar, fiber, fat, ash), water-, fat- and alkali-retaining ability, sedimentation sediment. It is noted that the amount of all chemicals in lupine flour varies significantly and depends on the method of its preparation. Despite the fact that the protein content in lupine flour is 3.5-4 times higher, gluten is not washed out of it, unlike wheat flour. However, flour from lupine seeds contains more water-soluble proteins, due to which it has an increased alkali-retaining ability and a lower sedimentation sediment value. It is noted that the use of technology for the production of flour from cereals for the production of flour from lupine gives dark and high-ash flour, into which particles of shells fall when grinding seeds. It is established that the yield of flour, the granulometric composition of grinding products and flour, their chemical composition depends on the method of preparation of lupin; the nutritional value of lupin flour, regardless of the type of seed preparation, is 1.1-1.2 times higher than the nutritional value of wheat flour of the highest grade. All types of the studied lupin flour are suitable for the production of bread and flour confectionery. To expand the range of flour, the following methods of moisture-heat treatment of seeds should be used: hydrothermal treatment, roasting, extrusion. The choice of the method of processing the seeds of narrow-leaved lupine depends on the needs of one or another type of lupine flour in terms.

Key words
food concentrates, hemp protein, dry mix, smoothies, protein, dietary fiber, nutritional value

Abstract
Research is aimed at the search and rational use of non-traditional plant materials, the development of recipes and technologies for high-protein food products that contribute to the strengthening and preservation of human health, used in the nutrition of various age groups of the population. The paper explores the possibility of developing and obtaining an innovative product - a dry mix for making a drink - a smoothie based on a hemp seed processing product - hemp protein. The authors carried out a comparative assessment of the content of proteins, lipids, dietary fiber, amino acid, fatty acid, vitamin and mineral composition of seeds of protein crops. It was revealed that in terms of the content of vegetable protein and dietary fiber, hemp seeds are not inferior to well-known high-protein crops, the content of limiting amino acids - methionine and lysine is higher than that of soybeans and flax. A balanced ratio of omega-6/omega-3 polyunsaturated fatty acids was noted, which was 3:1. The beneficial properties of hemp protein as the main ingredient of a dry mix for making smoothies have been studied. Flavoring additives were selected - a sweetener of domestic production based on erythritol, inulin, sucralose and stevia extract; cocoa powder containing dietary fiber (33-38 g/100 g) and imparting a chocolate flavor and aroma to the reconstituted product; oatmeal, which provides viscosity to the finished drink, and xanthan gum, a thickener, to improve the consistency of the finished dish. The optimal dosages of the sweetener (8 g/100 g) and the thickener (2 g/100 g) in the formulation of the dry mix for smoothies have been established. The water temperature (20…25 °C) was selected to restore the concentrate, at which the finished drink has a viscous, uniform consistency, does not delaminate, and retains its taste and aroma. The indicators of the quality of the dry mixture and the finished drink are determined. It has been established that with the use of 1 serving (30 g) of a smoothie, the physiological need for protein (15 %) and dietary fiber (40 %) for men from 18 to 29 years old is satisfied. The developed dry mix for smoothies will expand the range of food concentrates for sweet dishes.

Key words
fruit distillates, fermentation activators, grain bran, nitrogen-containing compounds, phosphorus-containing compounds, volatile components

Abstract
Fruit distillates are the main component of the blend of fruit brandy, which are in increasing demand among domestic consumers. One of the main stages of production that determines the quality of the final product is the fermentation of fruit raw materials. Due to the biochemical characteristics of fruit raw materials at this stage, fermentation activators of imported production are used to ensure the development of yeast. Their use is difficult due to Western sanctions. The purpose of the study was to compare the effectiveness of the use of hydrolysates of grain bran and imported fermentation activators. Five samples of imported fermentation activators, hydrolysates of grain bran and experimental samples of fruit distillates obtained in the laboratory conditions of the Department of Technology of spirits of ARSRIBBWI were used as objects of research. It is shown that when fermenting fruit pulp without a fermentation activator, with an imported fermentation activator "Vita Ferme Ultra FZ" and using hydrolysates from rye bran (G1 - hydrolysate obtained by the action of its own bran enzymes, G2 - hydrolysate obtained by the combined action of its own enzymes and microbial proteases and phytases) in the case of using hydrolysate G2 concentration soluble protein and soluble phosphorus in the pulp increased by 30% compared with the use of a fermentation activator. Evaluation of the use of rye bran hydrolysate as a fermentation activator showed that the proposed technical solution increases the balance of the biochemical composition of the fermented pulp, which, in turn, leads to an increase in the yield of distillate and improvement of its qualitative characteristics. In general, the prospects of using grain bran hydrolysate instead of imported fermentation activator during fermentation of raw materials in the technology of fruit distillates are scientifically substantiated. The use of hydrolysates of grain bran in the production of fruit distillates makes it possible to expand the range of applications of secondary grain processing products, eliminate the use of expensive imported fermentation activators, and also increase production efficiency.

Key words
experienced animals, safety, effects on the body, fast food

Abstract
Fast food products in Russia are becoming more and more popular every year, despite the state's concern for the health of the population and the trend towards healthy eating. The work carried out marketing research aimed at identifying the most popular fast food products, a common feature of which is a high proportion of fat components. During heat treatment and storage in fats, irreversible processes occur associated with the formation and accumulation of highly toxic substances: products of thermal decomposition, oxidation and hydrolysis of fats. Non-compliance with the rules of storage, violation of the conditions of heat treatment of products can negatively affect the quality and safety of consumed products. The paper examines the influence of the most popular fast food products among the population on the body of experimental groups of rats. During the pathoanatomic examination, the pallor of the visible mucous membranes was noted, as well as the lack of luster of the hair of the rats of the experimental groups. The examination showed that all individuals in the experimental groups had changes associated with liver dysfunction. The histological picture showed the formation of liver hyperemia, granular and fatty liver dystrophy, desquamation processes and swelling of the submucosal layer of the intestine. The conducted clinical studies of animal blood revealed deviations of the main blood parameters from normal values in experimental groups of rats, which confirms the previously obtained results and indicates intoxication of the body, inflammatory and allergic processes. The main indicators of biochemical blood analysis in experimental groups of rats also have deviations from the norm, which indicates the development of pathological changes in the body of animals. In the control group of experimental animals that received a full diet, no changes were detected. During the experiments, a decrease in the main health indicators in experimental animals was noted, which indicates the insufficient quality of the product under study and its negative effect on the body with prolonged use.

Key words
extruded flour, lupine, peas, bread, gingerbread

Abstract
The possibility of obtaining rye-wheat bread and gingerbread products using extruded flour from pea grains of the Millennium variety and lupine of the Yan variety of Belarusian selection has been studied. In the course of the research, the organoleptic and physicochemical properties of semi-finished products and finished products (humidity, acidity, alkalinity, porosity, density, wetness, etc.) were determined using conventional methods. During the storage of bread and gingerbread, the change in structural and mechanical characteristics was studied using a texture analyzer of Brookfield ST3. Bread was prepared on the basis of a dry composite mixture, which included extruded flour from the grain of legumes in an amount of 4 to 8 %. With an increase in the consumption of flour from pea grains and lupine, an intensive increase in the acidity of the rye-wheat dough was observed, which made it possible to reduce the duration of the fermentation process from 90 minutes to 30-70 minutes. Samples of rye-wheat bread with the addition of 4 % extruded pea flour and 6 % extruded lupine flour had the best organoleptic, physicochemical and structural-mechanical properties. In the recipe composition of gingerbread products, the optimal concentration of extruded bean flour was determined using the Simplex Optimization of Mixtures computer program. When compiling model gingerbread recipes, three factors were varied: dough moisture, the amount of alkaline baking powder, and the consumption of extruded bean flour (from 0 to 40 %). In the course of processing the results, diagrams of changes in the physicochemical quality indicators of gingerbread products depending on variable factors were constructed and the coefficients of the incomplete third degree polynomial equations were calculated. As a result of the analysis of the obtained data, gingerbread recipes were developed, in which the mass fraction of extruded flour was 5-19 %, while according to the organoleptic characteristics of finished products, a higher consumption was found for lupine flour. The positive effect of extruded lupine flour on slowing down the staleness of bread and gingerbread was noted. The use of extruded flour from grain legumes allows intensifying the technological process and expanding the range of bakery and flour confectionery products.

Key words
wheat, lentils, flax, composite grain mixtures, flour, bran, biochemical characteristics

Abstract
The chemical composition and biochemical parameters of the products of joint processing of binary grain mixtures were studied: 93 % wheat grain and 7 % flax seeds (option 1); 66 % lentil seeds and 33 % flax seeds (option 2). A significant increase in the proportion of protein was revealed: by 14.81 % in lentil-flax flour and by 12.93 % in bran; about 3 times fat in flour and bran; fiber content in all studied samples of composite flour relative to the corresponding control. Lentil-flax flour and binary bran of all studied samples were characterized by the predominance of the content of the albumin-globulin fraction. By adding flax seeds, not only the total fat content in the processed products of binary grain mixtures significantly changes, but also the ratio of saturated and unsaturated fatty acids. The highest content of the most deficient essential alfa-linolenic acid (6.11 % versus 0.05 % in wheat flour, taking into account the total fat content in the samples) was noted for lentil-flax flour. The activity of proteases, amylases, lipases in bran samples significantly exceeds their activity in flour. A high activity of acid lipases (mainly oilseed lipases) in the products of processing of a binary grain mixture of lentil and flax seeds was established, which correlates with a high proportion of flax seeds in the mixture (33 %) and a high fat content in the processed products: 11.9 % and 12.9 % - flour and bran, respectively. The data obtained indicate that the products of processing of two-component grain mixtures can be used as enrichers for flour products and should undoubtedly be taken into account both when assessing the shelf life of these products and during further deep processing using directed biocatalysis.

Key words
enzyme preparations, one-component and two-component bran, enzymatic hydrolysis

Abstract
Based on the study of the main kinetic characteristics - the initial rate of the enzymatic reaction, the optimum temperature and pH, the optimal dosage of cellulolytic, proteolytic and phytase enzyme preparations - a comparative assessment of their effectiveness in the hydrolysis of non-starch polysaccharides, proteins and phytin of one-component (wheat, rye, triticale) and two-component (wheat-flax) bran. The effectiveness of cellulolytic enzyme preparations was assessed by the accumulation of reducing substances; proteolytic action - by the accumulation of soluble protein; phytase - by the accumulation of PO43- ions formed as a result of the phytin hydrolysis reaction. It has been established that the use of enzyme preparations Shearzim 500 L, Viscoferm L, Celloviridin G20X and Disticima GL increases the amount of reducing substances and soluble protein by an average of 2-3 times under the given conditions of the enzymatic reaction. It has been established that the use of enzyme preparations Shearzim 500 L, Viscoferm L, Celloviridin G20X and Disticima GL increases the amount of reducing substances and soluble protein by an average of 2-3 times under the given conditions of the enzymatic reaction. Domestic enzyme preparations at a higher task rate also effectively hydrolyze non-starch bran polysaccharides of a binary grain mixture based on wheat and flax. Their activity decreases in the series: Palpfor 2 - Penicillopepsinxylanase - Cellulase class. 14, Celluklast 1.5L - Xylanase. Thus, the possibility of using the studied enzyme preparations of cellulolytic, proteolytic and phytase action in the enzymatic modification of mono- and two-component bran, as well as the creation of multi-enzyme compositions based on them to intensify the processes of enzymatic hydrolysis, which will not only significantly increase the nutritional value of secondary products of grain processing, has been scientifically substantiated. when used in food and feed, but will also give a functional focus to the final products.

Key words
flour, storage, quality indicators, negative temperature, control, acid number of fat, lipids, proteins

Abstract
During the storage period of flour in warehouses, temperature fluctuations occur, and in winter conditions of low temperatures are created, therefore, the study of the possibility of storing flour at a negative temperature regime is relevant. The purpose of the work is to study the effect of negative temperature on changes in physico-chemical parameters, lipid, protein complexes of flour, on the consumer quality of bread. The object of the study was baking wheat flour packaged in linen bags and in vacuum packaging. A laboratory experiment on the storage of flour was carried out at a negative temperature (-15 °C) and for comparison at a temperature of +10 °C, which is considered optimal for long-term storage of flour. When testing flour, standard methods were used, as well as original techniques. Since flour is a raw material for the baking industry, the consumer properties of baked bread during laboratory baking were investigated. The change in the biological value of flour during storage associated with the process of "aging" of colloids and the breakdown of protein molecules is estimated by the molecular weight of protein fractions. It has been shown that when the temperature decreases from +10 °C to -15 °C, hydrolytic processes in lipids and protein breakdown processes slow down. It is concluded that the negative storage temperature has a positive effect on the protein complex, destroying it to a lesser extent. It is shown that the storage of flour at a negative temperature is possible without reducing the consumer properties of bread baked from it. Bread made from flour stored at a negative temperature for 15 months had a complex organoleptic score of 79-85 points and was characterized as high-quality bread. Critical in conditions of low-temperature storage is an increase in the moisture content of flour, which is associated with its moisture-sorption ability at elevated relative humidity in refrigerators. To store flour at subzero temperatures, protection from moisture with the help of polymer packaging materials is necessary.

Key words
sprouted grain, drying, cereals, leguminous crops, oilseeds, agent temperature, drying time, humidity

Abstract
As a result of the patent search, it was found that three processing methods are used in the production of beverages from sprouted grain: biotechnological (fermentation), extraction and drying of vegetable raw materials. At the same time, a less labor-intensive method of processing vegetable raw materials is the method of obtaining dry powders based on sprouted grain. At the same time, one of the ways to produce drinks from sprouted grain is to obtain dry powders from dried sprouted grain. The main process is the drying of sprouted grain. In this regard, experimental studies were conducted aimed at studying the dynamics of drying sprouted grain. To assess the effectiveness of the drying process of the research objects, two factors were controlled - the temperature of the drying agent (Ta, °Ñ) and the drying duration (tñ, hours), which affect the optimization criteria - the humidity of the object (material) of the study Wm, %. As a result of the studies, the dynamics of the drying process was established. It is established that the change in the duration of treatment of the objects of study in the working chamber of the dehydrator and the temperature of the agent leads to a decrease in the humidity of the objects of study to the minimum values. Based on experimental data, by mathematical processing of statistical data, regression equations of the drying process were obtained, which most accurately describe the flow of the technological process of drying sprouted grain of cereals. Based on the obtained regression equations, diagrams were constructed that most accurately represent the drying process of sprouted grain of cereals. The analysis of the response surfaces of the regression equations showed that with an increase in the temperature of the agent and the duration of drying, the moisture content of the sprouted grain decreases and amounts to for wheat grain from 52 to 18 %, for barley grain from 56 to 12 % and for triticale grain from 52 to 19 %. It was found that the intensity of the decrease in grain moisture is greater along the x2 axis compared to the x1 axis, which indicates a change in the moisture content of grain crops during drying.

Key words
databases, authentication, muscle tissue, biomerkers, functional and technological properties

Abstract
A systematic study using interdisciplinary approaches, numerous proteins and peptides of livestock raw materials, its actual chemical composition expanded the scientific and technological base and provided new physical, chemical, functional and technological indicators of meat raw materials, and also led to the development of an integrated system (technology) for its processing. in meat products with high consumer characteristics. Databases allow using individual results of scientific activity, as well as information and other materials that are not protected as the results of intellectual activity, using or providing the opportunity to use them in a certain aggregate, due to the convenience of finding, navigating among them using modern information technologies. However, at present, there are no databases in the Internet space of the Russian Federation with the above characteristics of both meat raw materials and products from it. At present, it is very important to predict the functional and technological properties of meat products, especially taking into account the in-depth study of the autolytic processes of meat raw materials against the background of changes in the genotype of animals and the forage base of diets. We have formed a new model of a clickable multilevel electronic image of a chemical reference book of meat raw materials and products based on it, taking into account the aspects of identifying signs of authenticity of standardized meat products, including the formation of a database through the prism of the technological and scientific perception of previously studied objects. The database "Software complex-atlas" contains proteomic maps, tables of identified proteins, and their corresponding mass spectra, as well as identified species-specific marker proteins and autolytic quality markers. The software complex-atlas can be used as educational materials for industry specialists and graduate students, conducting further scientific research in this area, legislative activity, when presenting arbitration disputes related to consumer protection in courts in cases of deliberate falsification of meat products.

Key words
vacuum drying, evaporation resistance coefficient, water activity, fruits, apples, pears

Abstract
It is known that the edible parts of apples and pears contain polyphenols (antioxidants), vitamins and minerals in large quantities, which can have a beneficial effect on human health with systematic use. Therefore, many scientists and leading nutritionists, as well as specialists involved in the creation of technology for the production of new types of food products recommend enriching their compositions with biologically active additives obtained from fruit and berry crops, which makes it possible to give these foods a different functional orientation. Therefore, in small and medium-sized farms, in order to evenly meet the needs of the population and the food industry throughout the year, the grown fruit and berry crops are dried. The objects of the study were apple varieties of Kazakh selection: Bayterek, Sarkyt and Saya, as well as pear varieties: Sylyk, Zhazdyk and Nagima. Domestic apples and pears belong to seasonal products, and they ripen massively in the summer period of the year. Therefore, in order to meet the needs of the population year-round, they must be dried. However, during drying, due to the removal of moisture, the initial quality indicators change. The scientifically based choice of the drying mode, taking into account the quality indicators, allows you to preserve the initial product quality indicators as much as possible. Creation of methods for calculating the evaporation intensity, taking into account changes in quality indicators during drying of the product, characterized by an indicator of water activity and cracks and capillaries that reduce the evaporative capacity of the product, described by the coefficient of resistance to evaporation, allows you to choose the optimal drying mode with maximum preservation of the original quality of the product. It was found that the evaporation coefficient in apple varieties is µ=2.03±0.07, and in pear varieties is µ=2.3±0.05. Water activity also decreases from 1.0 to 0.62±0.01 for apple varieties and from 1.0 to 0.65±0.04 for pear varieties. A comparative analysis of the calculated and experimental data shows that the maximum deviations are 22.5 % for apple varieties and 23 % for pear varieties.