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The article investigates the influence of low-fat lecithin, sunflower oil, and dry egg white on the rheological properties and microstructure of gluten-free rice dough and quality indicators of ready-made bread. To determine the effectiveness of the use of these emulsifiers, the bread technology with implementation of enzyme modificated (by amylolytic enzymes) flour starch was used. To assess the rheological state of the dough, its viscoplastic properties (shear stress and effective viscosity of the test systems) were analyzed using a rotary viscometer. The dough microstructure was examined by microscopy. Traditional methods to determine physical and chemical indicators of ready-made bread quality were used. The results showed that the emulsifiers implementation changed the behavior of rice dough, and had the positive effect on the qualitative (specific volume and porosity). It has been found that the use of a combination of emulsifiers from low-fat lecithin, sunflower oil, and dried egg white in rice bread technology in combination with enzymatic modification of flour starch significantly improves the rheological properties and structure of gluten-free dough and provides high indicators of specific volume and porosity of ready-made products.

The topicality. Natural medical resources ofUkraine are a powerful resource base for the health tourism development. Important components of domestic recreation are coniferous forests, so it is important to study the prospects for the introduction of acusotherapy in the spa industry of hospitality. The purpose of the article is to assess the possibility of using forest plantations for the development of hospitality, analysis of the current state and determine the prospects for the use of acusotherapy in spa-technologies at the hotel industry. Methods, used in the study: system method, comparative and structural analysis. Results. The current state of forests inUkraine and the possibility of their use for health and recreation have been analyzed. It was found that ½ of the total area of forests are suitable for recreational activities, among the plantations of which coniferous trees are characterized by special healing properties. The healing properties of pine needles have been substantiated and the prospects of using acusotherapy as a kind of balneological therapy with the use of coniferous tree products as an innovative direction of development of the spa industry of the hospitality sphere have been characterized. The list of acusotherapy services provided by recreational hotel enterprises for the purpose of additional improvement has been established, and their positive influence on a human body has been proved. Conclusions and discussions. The research showed that the comprehensive implementation of acoustics in spa technologies of hotel enterprises is an urgent task of the service sector, as it will increase their efficiency and meet the need for rehabilitation of a large number of potential visitors, which will increase the number of hotel rooms and create a modern competitive recreational hotel product.

The necessity of search of new ways to improve the quality of gluten-free bread for people suffering from celiac disease is considered in the article. As one of the directions of this problem solution the use of surface-active substances has been suggested. The efficiency of the use of sunflower skimmed lecithin for production of rice bread with the use of enzymatic modification of flour starch has been proved. Its influence on the intensity of fermentation in the rice dough, the activity of fermentative microflora and the change of specific volume in the process of maturation has been investigated. The positive influence of emulsifier in the technology of rice bread on the indicators as ready-made products, in particular specific volume, porosity and elastic properties of the crumb have been studied out. It was established that the addition of sunflower skimmed lecithin to vegetable oil in the process of production of rice bread using flour starch hydrolysis promotes the extension of its shelf life and freshness.