Sing processing product of mountain ash (Sorbus aucuparia) to optimize recipes for functional purpose products

In the sphere of modern food industry producers seek to use raw materials of natural origin or products, collateral from it. Different regions are famous for different types of raw materials, so, in Siberia, considering local climate, a typical type of raw materials is mountain ash. The results of using Sorbus L in the form of puree, with addition of bran from oats, at preparation of pastries and other types of the sweet are presented in the study. The fruits of mountain ash are a source of P-active agents, carotene, macro- and microelements. Oat bran allows to enrich the products with cellulose and to improve their structural and mechanical properties. Technologies and compoundings of biscuits and desserts of functional purpose are developed. For finding the best option of a compounding by definition of amount of the used ingredients in a dish use the computer MatLab program. It is established that introduction of vegetable additive to products of functional orientation, help to fill the lack of vitamin C and antioxidants...