The formulation of bakery products with extended shelf life and raised nutritional value

The study is devoted to the researches of nutrition value, shelf life of the Student's cake when adding mountain ash powder into it. The relevance according to "The strategy of development of food and processing industry of the Russian Federation for the period till 2020" has been proved. The materials about nutrition value of berries of red mountain ash are given, on the basis of the analysis of chemical composition relevance of its application as functional additive. The objects of the research were laboratory samples of the Student's cake from premium wheat flour (control sample); the Student's cake with the dosage 5, 7, 10, 15 % to the lump of raw materials of powder of red mountain ash garden varieties ‘Businka’, ‘Alaya krupnaya”, received by the method of convective drying with subsequent grinding. In finished products the quality indicators of humidity, alkalinity, mass fraction of sugar, mass frac-tion of fat, peroxide value, organoleptic indicators, vita-min C, β-carotene content were examined. It was re-vealed that optimum sample was the sample with 7 % addition of the powder of red mountain ash. It was found out that in the cake with red Rowan powder the number of three essential amino acids - lysine (0.15 %), methi-onine (0.19 %) and threonine increased. During the ex-periment the cupcake products were stored packed in polyethylene film, at the temperature of 18+3 °C and relative humidity of not more than 75 %. It was found out that with the introduction of the ash powder harden-ing process of the cupcakes was slowing, decreasing the rate of fat rancidity (peroxide value remained at the level of allowed values of 0.03-0.06 % J2). For the cake with the red ash powder the retention period may be 10 days. Keywords: bakery products, powder, mountain ash red, the increase of shelf life.