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Item type:Наукова стаття, Development of technology and study of properties of gluten-free shortbread biscuits(Lutsk: LNTU, 2025) Holiachuk, Serhii; Hunko, Yurii; Fedorus, YuriiThe number of persons with gluten intolerance is rising in the modern world, which calls for the creation of specialised goods that may satisfy their demands. The aim of the research was to develop a recipe for gluten-free shortbread biscuits with cherry filling. The research was carried out using the expert method, sensory analysis and statistical methods of processing research data. To achieve this goal, it was proposed to use a mixture of almond and coconut flour as a raw material for shortbread buiscits. It had been determined that the development of gluten-free products required the implementation of innovative technologies, the incorporation of alternative ingredients, and the analysis of the properties of raw materials and final products. Various model compositions of shortbread biscuits were developed based on mixtures of almond and coconut flour with different proportions of the mixture components (MС1 – 75:25, MС2 – 50:50, MС3 – 25:75). A sensory analysis of the model compositions of gluten-free shortbread biscuits was carried out, and their organoleptic characteristics were determined. As a result of the studies, a sensory profilogram of model shortbread compositions was obtained, which can be used to determine, which model composition was characterised by the best indicators (it was found that MС1 had the best indicators). The brittleness index of gluten-free shortbread biscuits was also determined depending on the content of almond flour in the mixture. The physicochemical parameters of various model compositions of gluten-free shortbread biscuits were determined and the results of these studies were analysed. The development of gluten-free shortbread biscuits with cherry filling allows expanding the range of flour confectionery products with a healthful orientationItem type:Наукова стаття, Fermentation activity of rye sourdough as a quality factor of wheat-rye bread(Lutsk : LNTU, 2025) Shemet, Vasylyna; Panasyuk, Svitlana; Hulai, OlhaAbstract. The purpose of the article was to determine the best fermentation activity of rye sourdough starter for the production of wheat-rye bread for health purposes. Natural sourdough bread is popular in the Ukrainian flour market due to its high taste and nutritional value. The developed recipe of wheat-rye sourdough bread contained high-grade wheat flour, rye flour, rye bran, olive oil, salt and sugar, as well as rye sourdough on different days of its fermentation. The sensory analysis was performed and the organoleptic characteristics of wheat-rye sourdough bread were determined. A sensory profilogram of model compositions of wheat-rye bread was constructed and, based on the results of expert evaluation, the model composition with the best organoleptic characteristics was determined. According to the experiment, the starter of the sixth day of fermentation allowed to achieve the highest gas retention capacity and optimal spreading of the dough ball. In the process of fermentation in all the tested samples, an increase in the active acidity of the dough was observed, which affected its quality characteristics. The moisture content and porosity of the finished product obtained with the sourdough starter of the sixth day of fermentation increased by 2.3% and 7.4%, respectively, compared to the values recorded for bread with the sourdough starter of the fourth day of fermentation. There was a slight increase in the fragility of the finished product due to an increase in its porosity. Wheat-rye bread with rye sourdough was beneficial due to dietary fiber, which improved digestion, normalises the microflora, reduces the risk of heart disease, and vitamins and minerals that strengthen the immune system and support energy metabolism Keywords: moisture; porosity; recipe; organoleptic evaluation; nutritional value.