RESEARCH OF HIGH OLEIC SUNFLOWER OIL INFLUENCE ON STRUCTURALLY-MECHANICAL PROPERTIES OF CHOUX PASTRY AND BAKED FROM IT SEMIFINISHED PRODUCTS

The presence of innovative component in concept of the company is one of the conditions for its constant competitiveness. Innovative development of restaurant industry and food industry is the basis of strategic planning, which forms a set of measures related to the new products release, the implementation and use of new technologies, development of sales markets, organization of production. So today restaurant industry and food industry are focused on the innovative way of development, based on the purposeful process of searching for new technologies and raw material sources, characterized by affordability, manufacturability, functionality. The most important condition for the creation of the new technology is the obtaining of products that are not inferior to analogues in quality, and even exceeds them in some indicators. An important place in the structure of human nutrition is occupied by culinary products, among which choux pastry products are in high demand. In the overall structure of food industry choux pastry products occupy a significant part, and constitute the dynamically developing segment. Therefore, our scientific interests were focused on the development of fat-containing culinary and confectionery products and choux pastry products. It was analytically confirmed that the realization of the process of choux pastry products manufacturing is mainly determined by technical and technological properties of the fat component. The fatty acid composition comparative analysis of traditional choux pastry fat ingredients (butter and margarine) and high oleic sunflower oil was conducted. The studies results of structurally-mechanical properties of choux pastry with high oleic sunflower oil and physicochemical indicators of baked semifinished products are provided in article. The plastic viscosity and other indicators of choux pastry deformation, depending on the oil and water content in a model system were determined. It was established that the optimal concentration of oil in the recipe is 32%, the specific volume of baked semifinished product with this concentration is 7.3 cm3 /g; the stability of shape is 1 s.u.; oven loss is 39%; shrinkage is 4.4%. Study of choux pastry fat recipe component properties in terms of technological process modeling will allow to manage and ensure the obtaining of competitive products with a balanced composition of nutritional and biological value. Keywords: high oleic sunflower oil, choux pastry semifinished products, structurally-mechanical properties, physicochemical indicators.