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The confectionery industry is an independent production sector in the food processing industry. The purpose of the work is to improve the quality of products and expand the assortment of confectionery - cupcake, which consists in adding vegetable puree (pumpkin). The object of the study is the Dutch cupcake. In the Volgograd State Agrarian University at the Department of Processing Technologies and Food Safety, test baking of a cupcake confectionery with the addition of pumpkin puree was carried out. According to organoleptic and physico-chemical parameters, the cupcakes met the requirements of State Standard 15052-2014 “Cupcakes. General technical conditions”. When comparing the test samples, there are no significant differences, it differs in that the product with the addition of pumpkin puree has the smell and taste of pumpkin, and the porosity of the product decreases slightly, all this has a positive effect on the studied product. The profitability of the cupcake products with the addition of pumpkin puree is 1% higher than the control sample. A cupcake with the addition of pumpkin puree can be recommended as a preventive nutrition.

To maximize profits, entrepreneurs need to continually expand their product mix. Bakery products require constant updating. In our study, in the production of wheat bread, we used cedar flour as a food additive. The purpose of the study is to improve the production of bakery products, which consists in the addition of cedar flour. The study was carried out at Volgograd State Agrarian University. Wheat bread was backed by straight dough method. After that, studies were carried out on the organoleptic and physicochemical characteristics of the bakery product. A tasting assessment was also carried out. In terms of organoleptic characteristics, wheat bread with cedar flour had an indistinct shape, with uniform porosity, without voids and traces of impurity, in taste and smell it corresponded to this product, with a slight smell of walnut, color from light yellow to dark brown, and in the places of the cut and the sides are lighter. By all indicators, wheat bread with cedar flour met the requirements of GOST 31805-2018. The profitability of the product has been calculated. The production of wheat bread with cedar flour is 8% higher than the production of wheat bread. The production of bakery products with the addition of cedar flour is an important reserve for using the production potential of the bakery industry at the present stage of its development.

Ensuring the health of the population is a task of the national importance. One of the most significant factors that determine a person’s health and performance is nutrition. In a highly competitive environment, manufacturers face one of the main tasks - the creation of new competitive products with high-quality indicators and preventive properties. Improving the quality of baked goods is one of the problems of bakery production. The article deals with the theoretical possibility and practical feasibility of using spelt flour in the production of baked goods with improved consumer benefits. Spelt flour is a valuable raw material for the production of bakery and flour confectionery products of increased nutritional and biological value. The use of whole grain spelt flour in the recipe of wheat bread allows creating products for dietary and curative and preventive purposes. In the course of the work, experimental baking of wheat bread with different dosages of wheat and spelt flour was carried out. Samples of wheat bread with a different combination of spelt and wheat flour of the highest grade in the ratios of 5:95; 10:90; 15:85% were studied. The research was conducted in the laboratory of the Department of Technology of Storage and Processing of Agricultural Raw Materials and Public Catering, Volgograd State Agrarian University. The results of the influence of spelt flour application on the organoleptic and physical and chemical parameters of wheat bread are presented. As a result of the conducted research, the possibility of producing wheat bread using spelt flour was established, and the optimal dosage of spelt and wheat flour which allows one to obtain bread with high organoleptic and physical and chemical parameters was identified.

Currently, the production of special varieties of bread and bakery products using non-traditional plant raw materials is relevant. The article presents the results of studies on the introduction of chickpea flour into the recipe of wheat bread. Chickpea is a crop that is adapted to vegetation in unfavorable soil and climatic conditions of the Volgograd region. Chickpeas are high in protein (up to 32%) and fat (8%), while the amount of carbohydrates is insignificant (up to 5%). In the laboratory, test baking of bread was carried out using the following options: wheat bread (control) and wheat-chickpea bread. Chickpea flour was added to wheat flour in the amount of 5, 10, 15 and 20%. Before baking, a study of wheat flour and mixtures of wheat flour with chickpea was carried out for the content and quality of crude gluten. The addition of chickpea flour has been found to reduce the amount of wet gluten, but not to decrease its quality group. After test baking, the volume of the bread was measured and the organoleptic characteristics were determined. It was found that the addition of chickpea flour leads to a decrease in the volume of the finished product. The bread with the addition of chickpea flour differed from the control variant in the color of the crust and crumb. The pulp was denser and finer. The taste and smell of chickpea were felt only in the variants with the addition of 15 and 20% chickpea flour. The addition of chickpea flour contributed to the enrichment of wheat bread with essential amino acids. With the consumption of 300 g of bread containing 80% wheat and 20% chickpea flour, the daily requirement of the human body for essential amino acids would be satisfied by 48.8%.

The article considers the possibility of using non-traditional raw material - tiger-nut flour (chufa-nut)–in the production of flour confectionery biscuit cake mix. During the research, experimental baking of biscuits was carried out with a different dosage of tiger-nut flour and wheat flour. Samples of biscuits with a different combination of tiger-nut flour and wheat high-grade flour were studied in ratios of 5:95; 10:90; 15:85%. The research was carried out in the laboratory of the department “Technology of agricultural raw materials storage and processing and catering” at the Volgograd state agrarian university. During the experiment, the authors studied the following: the flour confectionery products production at the present stage; growth geography, tiger-nut yield and quality; tiger-nut and flour obtained from it chemical composition; the tiger-nut influence on human health and well-being; organoleptic quality indicators of experimental biscuit cake mix products samples with tiger-nut flour adding; physical and chemical quality indicators. As the result of the research, it was possible to produce biscuit cake mix products with tiger-nut flour use, and the optimal dosage of tiger-nut flour and high-grade wheat flour was established, which allows obtaining biscuit cake mix with high organoleptic and physicochemical parameters. According to the carried out research results, it is recommended to use tiger-nut flour (chufa-nut) in the amount of 5:95 and 10:90% by the wheat flour weight.

Technology for producing composite triticale-hemp flour was designed. Cannabis seeds are of high nutritional value: they contain essential fatty amino acids (EFAs), vitamins A, D, E and group B, trace elements (calcium, iron, sodium), and dietary fiber. The possibility of co-grinding the triticale-hemp mixture for the first time was shown, which allowed us to develop the technology of triticale flour enriched with essential fatty acids ω-3 (linolenic acid) and ω-6 (linoleic acid). The total yield of triticale-hemp flour was quite high and amounted to 73.9% with an ash content of 1.26%. With the introduction of 10% hemp seeds into the grinding mixture in the obtained baking triticale-hemp flour, the fat content increased by 3.9 times, and the protein content by 20.5%. Indicators rheological properties of the test of triticale and triticale-hemp flour are at a low level. The time of formation and stability of the test according to the pharynograph increased by 2.5 and 3 minutes. accordingly, the valorimetric score increased by 16 EVal. against the background of a slight decrease in dilution of the test by 15 EF. The use of hemp seeds contributed to a marked improvement in the physical characteristics of the triticale-hemp flour dough. In terms of organoleptic characteristics, bread made of composite triticale-hemp flour enriched with polyunsaturated fatty acids turned out to be comparable to bread from varietal triticale flour. The volumetric yield of bread baked from triticale-hemp flour (367 cm3) was 107 cm3 higher than that of bread from the control triticale flour (260 cm3).

The article is devoted to the issue of the growth of bakeries, their competitiveness, the possibility of introducing new progressive equipment into production and the ability to enter new consumer markets. The study is conducted on the basis of the Volgograd State Agrarian University in the department “Processing technologies and food security”. The aim of the study is to study the use of natural raw materials used to improve the quality, nutritional value and increase the competitive raw materials. As an additive, water is replaced with carrot juice, in the proportion of 50:50 and 100 %. Then there is the definition of organoleptic and physico-chemical properties. The use of carrot juice improves the quality characteristics of bread, the physico-chemical indicators correspond to State Standard 27842-88. In addition the economic efficiency of production of wheat bread is calculated. The level of profitability of wheat bread production with the replacement of water with carrot juice in the proportion of 100 % is 15.25 %, which is 5 % higher than the control sample.

Findings from the experimental studies are presented that deal with the effect of lubricant, slippage, and cyclic stresses on gearing operation. These operating characteristics are proven to be able to both reduce (∼by 50) and increase (∼by 20%) friction and wear values during rolling. The authors conclude that these factors should be considered together to effectively manage wear and fatigue damage when designing and operating gearings.

Представлены результаты опыта создания чугунных зубчатых колес диаметром около 0,5 м бортовых редукторов высокопроизводительных кормоуборочных и зерноуборочных комбайнов производства ОАО «Гомсельмаш» из специального высокопрочного чугуна марки ВЧТГ с высокими механическими свойствами («Моника») (патент РБ № 15617). Приводятся результаты отработки технологии литья и исследований комплекса механических и служебных свойств чугуна ВЧТГ, результаты расчеты нагруженности и долговечности зубчатых колес из данного материала, а также данные о натурных (эксплуатационных) испытаниях зубчатых колес в составе бортовых редукторов самоходных сельскохозяйственных комбайнов.