The change of indicators of the quality of biscuit semi-finished products during the storage

. 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. In the developed confectionery the content of proteins has increased 2.5 fold, the content of vegetable fiber has increased 6 fold, the content of mineral substances has also increased substantially (in particular, the content of calcium ? by 172.9 mg, the content of selenium ? by 13.06 μg, the content of iodine ? by 2.76 μg, and the content of vitamin E ? by 2.4 mg). The provision of the daily nutrients' need has been confirmed. The use of the whole grain composition is a promising trend on the way of improving the confec-tionery nutritive value. The developed confectionary goods based on the whole grain shortbread pastry can be offered for sale in restaurants in the capacity of the functional products with an improved biological value.