PROSPECTS FOR THE USE OF CORN FLOUR AND WHEY IN THE PRODUCTION OF FLOUR CONFECTIONERY AND BAKERY PRODUCTS

Abstract

Based on the analysis of technological solutions in the production of flour confectionery, a promising direction in improving the technology of products is substantiated. It is shown that the current direction in the development of this technology is based on solving the following tasks: the search for new types of raw materials that allow to change or increase the effectiveness of the use of «classic» raw materials; the introduction of additives with high biological value into the formulation of bakery products; joint processing of several types of raw materials that complement or synergize each other in their properties or chemical composition; changing the chemical composition and functional and technological properties of raw materials by targeting its individual ingredients.