Manufacturing process and the quality of cookies with whole grains of the oil-bearing plants

The article contains the results of studies of the whole grains' use in the manufacturing process of the flour confectionary goods, namely, the shortbread cookies containing the whole grains of the oil-bearing plants. The whole grains are characterized by valuable chemical composition, they have good prospects of being used in the manufacturing process of the functional food products. The model food compositions have been developed from the whole grains of soy beans, sunflower and milk thistle for their addition to the shortbread pastry semi-finished products. This helps improving the chemical composition of the shortbread semi-finished products. The process of the flour confectionary goods' manufacture from the shortbread pastry containing the whole grains of the oil-bearing plants has been scientifically substantiated and developed. The content of proteins, selenium, vegetable fiber, calcium and iodine in the shortbread cookies has grown most significantly. A quality model has been built for the shortbread cookies, with the use of the model compositions of the oil-bearing plants (soy beans, sunflower, milk thistle)' whole grains, in comparison with the control item, the shortbread cookies without the whole grains.