Key words
insects, uric acid, grain contamination

Abstract
Cereal products are the basis for the nutrition of the population. Insects - pests of grain stocks cause huge quantitative damage to stored agricultural products. In case of insect infestation, the technological properties of grain, its nutritional and energy value deteriorate sharply, the grain is contaminated with the waste products of pests of grain stocks. Often, toxic metabolites accumulate in the affected insects - pests of grains, which can cause allergic reactions or diseases in humans. Therefore, at a certain level of grain infestation with insects, it becomes unsuitable and dangerous for food purposes. Because of the high rate of increase in the population and the prevalence of flour-eating are among the dangerous insects - pests of bread reserves. HPLC was used to determine the uric acid content of grains. The chromatographic system was a set of motionless phase represented by the silica gel modified by the octadecilsilane and the moving phase, is a solution of sodium and potassium hydrophosphate in distilled water with the addition of a certain amount of tetrabrutylammonium dihydrophosphate as an ion-binding agent. Samples for analysis were obtained by combining ground grain samples with O. Surinamensis contamination and food wheat uncleaned grain proportions required to achieve the required level of contamination. The prepared samples were treated with sodium acetate solution at elevated temperature under the influence of ultrasonic oscillations for 10 minutes. Dirty extracts were cleaned by centrifugation and subsequent filtration. Purified extracts were used for analysis. The studies found that uric acid is a highly specific indicator of grain contamination by pests, in particular O. surinamensis, as evidenced by a high correlation coefficient. It is also shown that when the number of insects in grain samples increases, a linear increase in the content of uric acid occurs. According to the maximum permissible level of grain contamination O. surinamensis, which is 50 copies./kg, a preliminary uric acid content of 8.4 mg/kg was calculated using the regression equation.

Key words
seeds, impurities, neural networks, optical-computer method

Abstract
The article is devoted to the actual problem of determination of total and fractional content of weed and grain impurities in accordance with GOST 30483-97 "Grain. Methods for determining the total and fractional content of sores and grains; the content of small grains and size; the content of wheat grains damaged by a bug-turtle; the content of metal-magnetic impurity" [1]. The author concludes that the existing method of determining the total and fractional content of sores and grain impurities in accordance with the specified GOST 30483-97 is obsolete and ineffective, and proposes a new approach to determining the total and fractional content of sores and grains based on the analysis of digital images using neural networks. The article is aimed at presenting the analyzer SAPFIR, which implements the optical-computer method as an innovative method of automation of the procedure for determining the total and fractional content of sores and grain impurities. The article systematizes new material on the studied topic, introduces the term "optical-computer method" into scientific circulation. The author focuses on the description of the principle of the analyzer SAPFIR as a software and hardware solution for determining the total and fractional content of sores and grain impurities. The author summarizes practical experience of SAPFIR analyzer operation at the enterprises of the Republic of Tatarstan, Siberia, Republic of Belarus, on the basis of which he establishes possible applications of SAPFIR analyzer for grain crops. Special attention is paid to the importance of standardizing a new method for determining the total and fractional content of sores and cereals and developing a preliminary national standard Grain. Determination of the total and fractional content of sores and grain impurities by optical-computer method" which will facilitate active introduction of new methods of analysis into daily laboratory practice.

Key words
amount of damaged starch, wheat flour, rheology

Abstract
The quality of bread and bakery products directly depends on the state of the protein-proteinase and carbohydrate-amylase complexes of the flour from which they are baked. Among the indicators characterizing the state of the carbohydrate-amylase complex of flour, one can highlight the amount of damaged starch. Currently, this indicator is rarely monitored in the flour milling industry, but it is important. Systematic determination of the amount of damaged starch at flour mills makes it possible to control flour production: check the parallelism and wear of mill rolls during grinding, optimize pressure, which has a great impact on the output of the product, its color and shelf life. Also, the amount of damaged starch affects the rheological properties of the dough. However, in our country this indicator has been little studied, so scientific research into the influence of the amount of damaged starch on the quality of flour is relevant. The article presents the experience of foreign countries on the rheological properties of the dough and the amount of damaged starch, as well as the result of a study of premium-grade wheat flour of production grinding on physico-chemical indicators, rheological properties of the dough and test laboratory baking of bread. It was shown that with an increase in the amount of damaged starch from 21 UCD units, there was a decrease in the amount of gluten, kneading time and dough stability, as well as an increase in the falling number, whiteness and water absorption. An analysis of the quality of bread showed that the best volumetric yield of bread, its porosity and organoleptic assessment were found in samples with an amount of damaged starch of 19-23 UCD units. As a result of the research, it was found that it is rational to use flour with different amounts of damaged starch for various purposes. However, further studies are needed on a larger number of samples to be able to use the indicator "amount of damaged starch" in the target classification of wheat flour.

Key words
peas, lupine, bean flour, bread, shortbread

Abstract
The possibility of using flour from heat-treated pea and lupine seeds of Belarusian selection for enriched and dietary products made from yeast and shortbread dough has been studied. The chemical composition, nutritional value of flour, quality indicators of semi-finished products and finished products were determined by generally accepted methods. For baked goods, mixtures of wheat and 20-40 % extruded bean flour were used. Yeast dough was prepared using accelerated methods. Samples of enriched bakery products in the form of rich and savory flatbreads with the addition of 30 % extruded pea or lupine flour, dried garlic, dill (0.1 % of the total weight of flour) and finishing the surface of the buttery flatbread with semi-hard cheese had higher quality indicators. The protein content in 100 g of products was 11.2-11.8 g. This allows us to consider the developed products a source of protein by providing at least 5 % of the daily requirement for it and at least 12 % of the energy value of the products (according to TR CU 022/2011). The composition of flour confectionery products included a reduced fat content (up to 20 %) and pea flour from unhulled fried seeds in amounts from 30 % to 100 %. The recipe and parameters for the preparation of shortcrust pastry (humidity, adhesive stress) were optimized by methods of mathematical planning and implementation of a multifactor experiment using the Statgraphics computer program. Samples of enriched shortbread cookies containing 65 % bean flour and dietary gluten-free cookies from a mixture of 55 % pea flour, 35 % amaranth flour and 10 % sesame seeds have been developed. 100 g of the resulting cookies contain 3.43-3.78 g of fiber, which allows us to consider it a source of dietary fiber (at least 3 g/100 g according to TR CU 022/2011). Organoleptic and physicochemical quality indicators of all developed products met the requirements of the Belarusian standards STB 1007-96 "Dietary and fortified bakery products" and STB 2265-2014 "Dietetic and fortified bakery products".

Key words
sorghum, starch, flour, biscuits, flour confectionery

Abstract
The article contains the results of research on the use of such an alternative component of flour mixtures as sorghum flour in flour confectionery baking. The sorghum variety Bachelor is used as the basis for obtaining a flour mixture. In the course of the work, studies of the biochemical composition of sorghum grain and directly flour from the grains of this plant were carried out. Conclusions are drawn about the validity of the choice and the possibility of replacing wheat flour with sorghum flour in order to use it as a basis for obtaining low-gluten products - pastry biscuits. This result is achieved due to the content of a large amount of starch in sorghum grain - at least 73 % and gluten free protein - up to 12 %. The authors performed baking of confectionery products and identified the best samples of biscuits, determined the most advantageous combinations of the components of the mixture (sorghum flour content 65 % of the total mass of the mixture) for making dough. Organoleptic, biochemical and physico-chemical quality indicators were analyzed for the obtained products, which confirmed the possibility of using sorghum flour to obtain a high-quality product with a low glycemic level for this type of confectionery. The direct fiber content in pastry biscuits is set at 4.97 %, ash 1.64 %, fat 18.4 %, protein 12.13 %. The energy value of the resulting products is 48.2 kcal or 1714.45 kJ. As a result of the work, the authors not only convincingly proved the expediency of using sorghum flour as the basis of flour confectionery products, but also due to the innovative nature of the developments they received in 2023 a patent for the invention of "Sweet biscuits from grain sorghum". The conclusions obtained indicate the possibility of producing flour confectionery products "Sweet biscuits from sorghum flour" for the end user on an industrial scale, including as a gluten-free product, i.e. having properties that stand out among similar products.

Key words
structured dairy products, fruit and berry, vegetable powders, vegetable raw materials, food products, dietary fibers, functional products

Abstract
The article considers fruit and berry and vegetable crops used in the processing industry. The production of vegetable and fruit and berry powders in our country is just beginning to develop. They are widely used in the dairy market and demonstrate an increase in sales of fashionable products today, for example, yogurt and whey cocktails, breakfast snacks, as well as cottage cheese desserts. The main consumers of vegetable powders are dairies, confectionery factories, bakeries of fast-food breakfasts, superfoods or food with powerful beneficial properties. The article describes the possibility of using berry and vegetable powders from vegetable raw materials to create new types and improve the quality of traditional food products, which are practically unlimited. The technology of production of vegetable powders is considered in detail. To obtain finely ground, rapidly recoverable powders from vegetables and fruits used in food production, preliminary deep dehydration of vegetable raw materials is necessary. Due to the peculiarities of the chemical composition of vegetables and fruits, the content of sugars and organic acids, traditional drying leads to a sticky viscous product, from which it is difficult to obtain a finely ground powder with the necessary physical properties. In this regard, technological methods of using vegetable and fruit powders obtained by processing during dehydration and grinding will be applied. Mixtures with a given value and good taste qualities with a high degree of preservation of nutritional and biological value will be created on the basis of berry and vegetable powders. In further research, scientists will propose the possibility of using domestic berry and vegetable powders as functional food ingredients in the production of dairy products. To characterize the properties of vegetable powders, the content of protein, soluble and insoluble dietary fibers, and moisture binding capacity were determined. It was found that the studied berry and vegetable powders differ from each other in terms of moisture content, protein, soluble and insoluble dietary fibers, but also all have an increased moisture binding ability.

Key words
capra beetle Trogoderma granarium Everts, gamma irradiation, radiation power, temperature, survival rate

Abstract
The aim of the research is to study the effect of temperature on the survival of the capra beetle after irradiation. In laboratory experiments, the effect of gamma irradiation on the survival of a cow beetle in the larval stage and planted in a grain of spring barley of the Vladimir variety, when stored after processing at an air temperature of + 10 °C, was studied. Irradiation was carried out at the GUR-120 installation (VNIIRAE, Obninsk) in the dose range from 100 to 900 Gy and radiation power of 100 and 500 Gy/h. The repetition in the experiments is 3-fold. Previously, we found that at a storage temperature of + 25 °C, irradiation of larvae in the dose range from 50 to 450 Gy and a dose rate (m. d.) of 100 G/ h, complete (100%) insect death occurred: at doses of 350 and 450 Gy after 7 days, at doses of 100 and 300 Gy - after 8 days, and at other doses - only after 14-17 days. An increase in the radiation power to 500 Gy/h, while maintaining all other conditions, led to a more prolonged mortality of the pest population and amounted to 8 days at 400 Gy, 12 days at 200 and 300 Gy, 14 days at 350 Gy and 18 days at doses of 50, 100, 250 Gy. When storing irradiated grain at a reduced temperature (+10 °C), it was shown that at a radiation power of 100 Gy/h (dose range from 100 to 900 Gy), complete insect death occurred most quickly at 900 Gy - on the 13th day, at 600 and 700 Gy - on the 14th day, at 800 Gy - on 16 days, and at lower doses, the period of death of the larvae was prolonged and was greatest at doses of 200 and 100 Gy - 27 and 28 days, respectively. An increase in the dose rate to 500 Gy/h did not accelerate the death of irradiated insects. When irradiated with insects at a dose of 700 Gy, complete death was noted on the 14th day, at 900 Gy - on the 15th day, at 800 Gy - on the 16th day, and at the lowest doses of 200 and 100 Gy on the 42nd and 35th days, respectively. Studies have found that storing irradiated larvae of the capra beetle at a reduced temperature reduces the effectiveness of gamma irradiation to suppress their viability, which must be taken into account when conducting radiation disinfection of grain.

Key words
strategy, clusters, modeling, methodological approaches, grain-producing regions, "golden proportion", adaptive model

Abstract
In recent years, the grain complex of Russia has achieved unprecedented success in the production and export of grain, which is the result of the effective implementation of the "Long - term strategy for the development of the grain complex of the Russian Federation until 2035". The strategy 2035 provides for the introduction of a total innovation - the creation of grain clusters. The clusters being formed, in terms of their complexity, scale, versatility and potential effectiveness, have no analogues either in domestic or in world practice. Clusters are complex, socio-economic, biotechnological, organizational systems that cannot be created by trial and error, since the risks of significant losses are high. In order to reduce the risk and accelerate the creation of effective grain clusters, a study of agro-industrial clusters in Russia, including deep grain processing, agricultural organizations of the main grain-producing regions of Russia and from the positions of four methodological approaches (systemic synergetic, cluster, bioeconomical and global) was conducted. The study revealed a set of factors that reduce the quality of grain as a raw material for the processing industry (in particular, soil degradation, the use of outdated technologies); strengths and weaknesses of existing clusters in Russia; the influence of natural positive feedback between crop and livestock industries on the profitability of grain production; an adaptive model - a multimodel grain cluster was developed. The adaptive model indicates what effective clusters should be according to a set of parameters, contains general information, prescriptions and tools for forming clusters with predetermined efficiency properties. This model can be adapted to the specific conditions of a particular region of the country, regardless of natural and climatic conditions, using biomathematics. It is focused on a systematic solution to the problem of improving the quality of grain as a raw material for the processing industry, increasing the profitability of all cluster participants: from agricultural and processing enterprises to exporters of grain and its processed products.

Key words
Durum wheat, Triticum durum, soft wheat, Triticum aestivum, digital PCR, pasta production

Abstract
Changes to GOST 31743-2017 limiting the admixture of common wheat in pasta to 5 % will come into force from August 1, 2024. In the Russian Federation, a certified method for measuring common wheat flour is based on the detection of gliadin by enzyme-linked immunosorbent assay. Most of foreign methods for determining the admixture of common wheat are based on PCR. The most promising method is considered to be digital PCR, which has better sensitivity and resolution during quantitative analysis. Previously, we developed a primer-probe system for the relative determination of common wheat by multiplex real-time PCR. Most of the studies was aimed at analyzing finished products. Contamination by common wheat flour can occur at various stages of а technological chain. The purpose of this work was to substantiate the application of digital PCR for relative estimation of common wheat DNA in pasta and raw materials. The study of samples of model flour in comparison with real-time PCR showed reproducibility and sufficient sensitivity of the application of digital PCR method. The analysis of grain, flour and finished products received from one manufacturer shows an increase the value of impurities during the technological process. Common wheat DNA was not found in grain samples. After grinding, the admixture of common wheat was found at the level of 0.5-1.1 %. In pasta the admixture of common wheat ranged from 2.0 to 3.0 %. Thus, digital PCR method can be applied not only to control finished products, but also to analyze a production chain and identify critical control points.

Key words
identification, microflora, confectionery products, chocolate, cocoa powder, cocoa shell, Bacillus, expiration dates

Abstract
In 2022, the total volume of confectionery production in the Russian Federation, according to Rosstat, amounted to 3989,4 thousand tons. At the same time, the share of cocoa, chocolate and sugar confectionery products is almost half of the total volume. Ensuring the preservation of the quality and safety of food products throughout the life cycle is one of the priorities of production. Studies of the qualitative and quantitative composition of the microflora of confectionery products containing cocoa products allows us to identify potential sources of microbiological contamination, which is important for increasing stability during storage of food products. The purpose of the work: to identify the microflora of typical representatives of the microflora of confectionery products containing cocoa products and raw materials for their production. 57 strains were isolated from samples of cocoa beans, cocoa powder, cocoa vella, cocoa mass, glazes, chocolate, truffle candies and microflora studies were conducted on morphological signs and biochemical properties, and 14 strains were identified by the 16S rRNA method. All isolated strains belonged to the genus Bacillus. The microorganisms of Bacillus aerophilus and Bacillus subtilis species predominated in cocoa grated, chocolate and Truffle candies. Microorganisms of the species Bacillus altitudinis were also detected in cocoa beans, and Bacillus licheniformis and Bacillus beringensis were found in cocoa powder. Studies of the biochemical properties of the isolated strains have shown the presence of lipase, which may be the cause of organoleptic spoilage during the storage of confectionery products.

Key words
composite flours, non-traditional raw materials, flour fortification, nutritional value, healthy nutrition

Abstract
The creation of composite types of flour and products made from it by including non-traditional types of plant raw materials for the flour-milling and baking industries (powders of wild or commercially cultivated berries and fruits) is the subject of analytical and experimental research, which is presented in leading domestic and foreign publications. The second part of the review includes publications identified using resources from 5 search engines and official databases. The search was limited to the period from 2012 to 2023, resulting in 41 publications that met the inclusion criteria. Non-traditional types of plant raw materials: nuts, berries, fruits, vegetables, as well as vegetative parts of plants, are a rich source of essential food components, soluble and insoluble dietary fiber, macro- and microelements, biologically active and functional compounds that perform a wide variety of functions, including including protective functions in the human body. Analysis of publications indicates that the authors pay special attention to justifying the choice of raw materials for enriching products with biologically active substances and functional ingredients, identifying the optimal dose of the introduced non-traditional component, which would provide an enriching effect and at the same time not have a negative impact on the quality indicators of the finished products. The content of fortifiers in such cases usually did not exceed 20 %, with optimal concentrations in most cases being in the range from 5 to 12 % of the total wheat flour content. The need to pay more attention to the study of issues related to safety when using non-traditional types of raw materials was noted, since the concentration of anti-nutritive substances in some of them can be quite high.

Key words
grain, wheat flour, white flax, chickpeas, multicomponent flour mixtures, technological scheme, grinding, rheology, quality, cracker

Abstract
In accordance with the "Strategy for the development of the food and processing industry of the Russian Federation for the period until 2030" at the All-Russian Research Institute of Grain and Its Processed Products, in order to compensate for the deficiency of valuable food components in the diet of the population of our country, research has continued on the creation of balanced food products based on grain based. The possibility of obtaining composite types of flour obtained through joint and separate processing of grains, legumes and oilseeds is being studied. Additives from legumes are used as protein fortifiers for baking flour, which allows not only to increase the total protein content, but also to improve its amino acid profile. However, both wheat flour and legumes contain little fat in general, and essential fat in particular. The addition of oilseeds can partially compensate for this deficiency. The purpose of the study was to obtain a combined product of increased nutritional and biological value based on wheat flour with the addition of legumes and oilseeds. The composition and properties of the developed finished product are determined by the ratio of components, modes and parameters of technological processes for preparing and grinding a multicomponent grain mixture based on cereals (wheat and its products), legumes (chickpeas) and oilseeds (white flax), as well as the method of forming individual types of flour. Wheat grain, chickpea seeds and white flax seeds were used as the object of research in the ratio: 70:27:3 %. During the study, technological indicators of the quality of the initial products were determined, preparation of grain samples for grinding, and grinding in laboratory conditions in the MLU-202 Buller mill to obtain single-grade flour of 70 % yield (±2 %). A comprehensive study of the technological, biochemical, rheological properties and indicators of laboratory baking of crackers from different varieties of composite flour, obtained using developed technologies for joint and separate grinding of grains, oilseeds and legumes, showed the possibility of their joint use for the production of crackers of a balanced composition beneficial for public health.

Key words
insects, grain, silica dioxide

Abstract
Grain is a national treasure of the Russian Federation, one of the main factors in the sustainability of its economy, therefore the quality and safety of food products must be ensured. Organic, that is, environmentally friendly products are the most safe. During storage, grain is constantly attacked by insects and mites - pests of grain stocks. Grain contaminated with insects with a total density of more than 15 insects per 1 kg is dangerous for consumption. It's poisonous. Such grain leaves the "organic product" status. Traditional synthetic pesticides are also not suitable for use on organic produce. To protect stored grain from pests, the only drug based on silicon dioxide under the trade name "AgroGuard" is approved. However, it must be used at a high consumption rate of 1-3 kg per ton of grain. Experiments have shown that, in terms of the period of complete mortality of the beetle population in grain processed by AgroStrazh, insects are located in the following increasing order: short-whiskered flour beetle ? Suriname flour beetle ? grain borer ? rice weevil ? granary weevil ? small flour beetle. Among the 8 tested preparations based on silicon dioxide, AgroStrazh ranks only 5th in terms of effectiveness against beetles of the most resistant species to it - the small flour beetle. 7 days after treating grain with it, only 30% of the beetle population dies. At the same time, 3 drugs destroy the entire population by this time. Preparations based on silicon dioxide will be able to fill the gap in preserving grain in the status of organic products in the chain from field to consumer.

Key words
composite cereals, wheat, peas, chickpeas, nutritional value

Abstract
Fast-cooking products, taking into account the increased pace of life, are of interest not only in home cooking, but can be in demand in extreme conditions, especially if they have increased nutritional value, like composite cereals. Combining traditional cereals with cereals from legumes, in particular peas and chickpeas, allows you to increase total protein and make it complete, improve the protein-carbohydrate ratio and reduce the glycemic load. You can speed up the process of cooking cereals until they are ready in different ways, for example, by crushing or heat treatment. Preliminary heat treatment of cereals in industrial conditions is carried out using various methods, in particular high-temperature micronization (HTMC). The article discusses the process of obtaining accelerated-cooking cereals from wheat, peas and chickpeas and then combining them into composite cereals. The process includes the following operations: peeling, heat treatment of TMV, crushing, pneumatic separation, sieving into three fractions and mixing in the proportion of (7.0-6.5) to (3.0-3.5). In this way, it is possible to reduce the cooking time of the cereal until cooked by almost half (4-6 minutes depending on the fraction). The weld coefficient increases slightly. Calculations were carried out and two-component mixtures of wheat cereals and legumes were prepared (without taking into account the digestibility of nutrients) with the proportion of legumes corresponding to the minimum NAC rate of the mixture equal to one (C=1). At the same time, the share of chickpeas was 39 %, peas - 27 %. Chemical composition of cereals: wheat-peas - total protein 15.0 %, carbohydrates 69.97 %, fat 0.88 %; wheat-chickpeas - total protein 14.75 %, carbohydrates 65.32 %, fat 2.70 %. At the same time, the calculated protein is complete. The glycemic load also decreases from 60 for wheat cereals to 40 for composite cereals. The porridges have a pleasant taste without a pronounced bean flavor and, depending on the number, have a crumbly or viscous consistency.

Key words
baking wheat flour, amount of gluten, falling number, grinding size, baking properties

Abstract
Research Institute of the Baking Industry annually monitors the quality indicators of wheat flour used by bakery enterprises. Based on the results obtained, technological solutions are developed aimed at ensuring the quality and safety of bakery products. The article presents studies of quality indicators of premium-grade wheat flour processed at bakery enterprises in 2021-2023, from more than 20 regions of the Russian Federation. In the studied samples of wheat flour, the following indicators were determined by generally accepted methods: taste, color, smell, humidity, quantity and quality of raw gluten, whiteness, falling number, grinding size, protein content, presence of mineral impurities. An analysis of the research results of 69 samples of premium-grade wheat baking flour showed that only 13 flour samples fully complied with the requirements of GOST 26574, and the most unstable and non-compliant requirements of this standard include the amount of gluten - 65 % of the flour samples were characterized by a reduced gluten content. Based on the presented monitoring results, as well as many years of experience in assessing the quality of flour accumulated at the Research Institute of the Baking Industry, in order to improve the supply of bakery enterprises with wheat flour of the appropriate quality, we consider it appropriate to: amend GOST 26574 to normalize the falling number indicator - set an upper limit of 380 With; development of a new method that allows one to reliably determine the granulometric size of flour particles or the average equivalent size of flour particles; exception from GOST 27839 deviation in the range of 2.0 % in the amount of gluten; improvement of the method of test laboratory baking of bread from wheat flour according to GOST 27669, the disadvantage of which is the preparation of dough of a certain moisture content without taking into account the water absorption capacity of flour, which does not allow obtaining reliable information about the baking properties of flour with strong gluten; inclusion in GOST 26574 "Physico-chemical indicators of wheat baking flour" protein content indicator.

Key words
grain bran, multienzyme compositions, proteolysis, molecular weight, gel chromatography

Abstract
Secondary products of grain processing (grain bran) are a promising source of additional raw materials for further, deep processing, in particular the production of grain hydrolysates using enzymatic catalysis. Single-component grain bran is rich in protein, fiber, vitamins and macro- and microelements, biologically active minor compounds, and multicomponent bran has a unique biochemical composition and is enriched with valuable essential components. The molecular mass of proteolysis products of various types of bran: wheat, rye, triticale, wheat-flax and wheat-lentil-flax was studied using gel chromatography. Enzymatic modification of bran and production of hydrolysates was carried out using developed multienzyme compositions based on microbial enzyme preparations (EP) with cellulolytic, proteolytic and phytase action, produced domestically and abroad. It has been established that multienzyme compositions (MEC) are highly effective, the action of which leads to the formation of a wide range of proteolysis products: high-, medium- and low-molecular, the ratio of which depends to the greatest extent on the nature and specificity of the enzyme preparations included in the compositions. It has been shown that the use of MEC based on cellulolytic and proteolytic enzyme preparations increases the depth of hydrolysis by 2-3 times compared with similar indicators under the influence of only proteolytic EPs, which is associated with the synergistic effect of their action in the composition of MEC. It has been shown that, under given conditions, the proportion of the low molecular weight fraction (MW?1000 Da) increases from 2 to 5 times compared to the control, depending on the nature of the substrate and the specificity of the ЕР. The results obtained will be used in further studies to evaluate the functional and technological properties of grain hydrolysates in order to determine the possibility of their use for enriching food products with easily digestible components, as well as as sources of nitrogen and phosphorus nutrition for yeast in fermentation technologies.

Key words
wheat flour, ripening, indicators, FAV

Abstract
Comparative data on changes in the quality indicators of food grain wheat and flour produced from it during the ripening process are presented. The nature of changes in the quality indicators of flour samples during the ripening process was analyzed when they were stored in the laboratory under the same conditions with constant humidity and temperature 25±2 °C for 8 weeks. The following indicators were analyzed: humidity, quantity and quality of gluten, acidity, acid number of fat (FAV), food grain of wheat and freshly produced flour from it, stored for 8 weeks. It was found that the FAV values of wheat food grain were lower compared to the flour produced from it. During the entire storage period of flour, such indicators as moisture and acidity changed within the permissible differences between determination methods, which excludes their influence on the ripening period of flour. The quality of gluten changed during the ripening of wheat flour, but these changes were not systemic in nature. Studies conducted to study the processes occurring in wheat flour during ripening have shown that the most effective indicator of those analyzed in this work, capturing biochemical changes in the process of flour ripening, is FAV. It was noted that the rate of increase in FAV was different; the point of change in the trend of growth of FAV, which is the ripening period, is clearly observed for each sample separately. The possibility of using the FAV indicator was revealed not only to establish the safe storage and shelf life of grain products, determine the defectiveness of grain, but also to predict the ripening period of wheat flour.

Key words
seeds, beans, flour, quality, analysis, cookies, cracker

Abstract
The analysis of the literature data is carried out, indicating the absence of technologically studied varieties of common beans in the territory of Belarus. It was revealed that the main reasons for the weak introduction of beans into production are the lack of varieties adapted to a specific soil and climatic zone. Therefore, all current research is mainly aimed at finding the dominant features of cultivar breeding. For the study, groups of seed samples were formed as follows: large white, small white, colored (red). The indicators of technological properties and prospects for the use of common bean seeds, differing in color and size, have been studied. Standard methods and techniques were used to assess the quality of seeds, flour, and flour confectionery products. The anatomical composition, organoleptic, physical, physico-chemical, and chemical properties of bean seeds have been studied. The size and alignment of the seeds have been determined, which should be taken into account during their acceptance and processing. It has been established that large white beans are technologically promising among the studied varieties. The process of preparing seeds for flour production according including pre-crushing, shredding and grinding system is investigated. The process of cold conditioning of seeds has been optimized. The following results were obtained: humidity 11.0-12.5 %; cooling time 180 min. The possibility of using bean flour in the production of flour confectionery products (cookies, crackers) has been studied. The optimal amount of bean flour of 15 % allows you to get sugar and lingering cookies, crackers in quality that are not inferior to similar products made of 100 % wheat flour. The scientific novelty lies in obtaining data on indicators that determine the technological properties of common bean seeds, differing in color and size, and practical significance in the possibility of producing flour using cold conditioning of seeds in their preparation for grinding, cookies and crackers using bean flour, which allows to expand their range, increase nutritional value.

Key words
grain products, semolina, cooking properties, culinary assessment, organoleptic characteristics

Abstract
Semolina is a common food product for the population of our country, especially in children's diets. It has high calorie content, nutritional value and good digestibility. Organoleptic indicators (color, taste, smell) are included in all industry standards for grain products and are usually characterized as "peculiar to a given type of grain product without foreign odors, tastes and shades". In addition to the indicators in the "Methodology for State Variety Testing of Agricultural Crops", methods for culinary evaluation of cereals have been developed, while such a method is not available for semolina. To evaluate the cooking properties of semolina, the optimal ratio of a sample of semolina, water and salt was experimentally clarified, and the required cooking time was selected, which was 20 minutes. The culinary qualities of semolina were analyzed and the coefficient of cooking of the cereal was calculated, which was 7.6. Also the porridge cooked from samples of semolina was analyzed for smell, color, taste and consistency. To evaluate these indicators, a unified point scale was used, in which 5 is the maximum score. The sum of points gives an overall assessment of the quality of the porridge. Cereal porridge of excellent quality should have at least 90 points, good quality - from 90 to 79, satisfactory - from 79 to 60 points inclusive. Porridge that receives a score below 60 points has such noticeable defects in organoleptic characteristics that it is considered unfit for food. The development of a methodology for assessing the cooking properties of semolina will allow a comprehensive assessment of the consumer and culinary properties of the cereal based on scientifically based recipes and cooking modes, as well as the organoleptic characteristics of semolina and porridge cooked from this cereal.