The formation of functional orientation of rations for catering

The article is devoted to the concept of functional foods on the basis of the food combination for businesses organized supply. Functionality of cookery is formed with flakes of wheat germ. There are problems of biochemical instability wheat germ, preventing their widespread use, the data on the stabilization of consumer properties of nuclei in the processing of organic acids - succinic and ascorbic individually as well as a mixture thereof.