RESEARCH OF THE INFLUENCE OF THE FOOD ADDITIVE "MAGNETOFOOD" ON THE QUALITY INDICATORS OF WHIPPED CONFECTIONERY PRODUCTS

The results of the influence of the food additive "Magnetofood" on the quality indicators of whipped confectionery in the technologies of curd dessert and white-pink marshmallow (organoleptic characteristics, density, mechanical strength, effective viscosity, degree of overrun and volume kinetics during storage) are presented. It was found that the introduction of the additive "Magnetofood" into the prototypes of cottage cheese desserts and white-pink marshmallows (on agar and pectin) in an amount from 0.1 % to 0.2 % to the mass of the recipe mixture in comparison with the control improves the structure, texture and external type of whipped products; the distribution function of air bubbles by diameter is narrow and symmetric, the diameter d = (45 ... 50) 10-3 m is a fundamental factor indicating the stabilizing effect of nanoparticles of the food additive "Magnetofood". It was found that with an increase in the mass fraction of the food additive "Magnetofood", the following increases (compared to the control): in curd desserts - the maximum shear stress by a factor of (1.18 ... 1.3) and the thixotropy coefficient by 1.26 times; in white-pink marshmallows - the strength of the foam structure is (1.1 ... 1.2) times and the effective viscosity of the marshmallow masses is (1.35 ... 1.55) times (which has a positive effect on the texture of the product and the extension of the period preservation of the freshness of finished products); as well as in marshmallow masses, they decrease: density by (1.12 ... 1.15) times and the duration of whipping by (1.5 ... 2.5) 60 s. The rational content of the additive "Magnetofood" in the recipes of curd dessert and marshmallow of white-pink marshmallow was determined – 0.15 % to the mass of the recipe mixture. The prospects of using "Magnetofood" as an improver and stabilizer of polyphase foam-like structures have been determined Object of research: production technology of cottage cheese desserts and white-pink marshmallows (on agar and pectin). Investigated problem: obtaining stable polyphase food systems, in particular, a foam-like structure, with a deviation of the quality indicators of raw ingredients and technological parameters in production conditions. Main scientific results: a deterioration in the quality of cottage cheese desserts and marshmallow products was revealed with a deviation of the physicochemical parameters of raw ingredients (in particular, cottage cheese, pectin, agar) and possible ranges of deviations of the initial values of the process parameters (temperature conditions, duration of whipping and gelation) leading to a deterioration the quality of finished products in terms of the following indicators: organoleptic characteristics, physicochemical, microbiological and functional and technological properties, shelf life. It is shown that improving the technology and increasing the stability of the polyphase structure of foam-like food products can be achieved by introducing a food additive of complex action "Magnetofood". In particular, due to the structure-forming, stabilizing, water-retaining and bacteriostatic properties of the Magnetofood additive. As a result of the introduction of 0.15 % food additive "Magnetofood" into the recipe for cottage cheese dessert and white-pink marshmallow, the following improves: organoleptic, structural-mechanical and physical-chemical indicators; structure, consistency and appearance of the whipped product; storage periods are extended. The area of practical use of the research results: food enterprises specializing in the production of whipped products (fermented milk desserts, pastel-marmalade products, sambucs). Innovative technological product: technology for the production of cottage cheese dessert and marshmallow white-pink (on agar) and (on pectin) using the food additive "Magnetofood". Scope of application of the innovative technological product: food industry, restaurant enterprises

STABILITY AND MORPHOLOGICAL CHARACTERISTICS OF LIPID - MAGNETITE SUSPENSIONS

The study of stability of lipid-magnetite suspensions (LMS) was carried out using photometry and electronic microscopy. All suspensions are rather stable in time. The best results in stability were demonstrated by suspensions with ratio Fe3O4: SAS=0,02:0,35 g or 0,04 mass % : 0,70 mass % and 0,025: 0,35 g or 0,05 mass % : 0,70 mass %. The sizes of magnetite particles from SAS were determined as– <d>~76 nm. It was established, that with time (0–48,0 hours) and growth of wave length (210 – 1000 nm) is observed the gradual increase of transmission coefficient from 25 % (210 nm) to 71,9 % (1000 nm) at 0 hours of suspension ageing; from 27,5 % (210 nm) to 81,2 % (1000 nm) at maximal time of suspension ageing (48 hours). There parameters of LMS were determined: concentration of particles – N=1,43 ∙ 1012 cm-3, in 48 hours concentration decreased by 20 % (N=1,19∙1012 cm-3); r=38 nm, n=1,48, κ=0,01. The function of particles distribution by sizes is rather narrow and symmetric that certifies the system of synthesized nanoparticles as homogenous with low degree of polydispersity. Ultraviolet spectrums of LMS and their components were fixed and analyzed. Comparison of transmission spectrums of suspensions with different degree of dilution testifies to the chemical identity of samples. There were studied kinetic dependencies of transmission coefficient for suspensions with different magnetite concentration (Fegen), on which base was calculated the effective radius of particles of stabilized magnetite: 76–168 nm. The mean radius of particles in lipid suspension of magnetite without stabilizer (reff)=400 nm. Visually LMS manifested the high aggregative stability with high sedimentation time 48 hours. It was established, that LMS can be used as biologically active and feed additives with complex effect: manifest antioxidant activity, are the source of easily assimilated iron, improve quality and increase storage terms of fat-containing products. Thus, introduction of LMS in foodstuff improves its quality, nutritive and biological value.&nbsp

Дослідження седиментаційної стійкості ліпідо-магнетитових суспензій методом спектрофотометрії

A spectrophotometric method of the assessment of stability and determining of the morphological characteristics of lipid-magnetite suspensions (LMS) was studied. The sizes of the particles of magnetite with a surface-active substance (SAS) were defined. The diameter of the particles is 78 nm. The concentration of the particles of magnetite stabilized by a surface–active substance was determined – the concentration (number in 1 cm3) equals N=1.33 ∙ 1012 cm-3 when obtaining a suspension. A slight decrease in the number of particles of magnetite with SAS in 1 cm3 of suspension was observed over time: during 48 hours, the concentration in 1 cm3 decreased from 1.33 ∙1012 down to 1.13 ∙1012 cm-3. The concentration decreases by approximately 2.25 % per 1 hour. Different LMS were obtained. The optimum ratios of the components were selected in the suspensions: magnetite, stabilizer and dispersion medium.It was established that LMS can be used as biological–active additives, which possess comprehensive action: lipid-magnetite suspensions (LMS) on the basis of magnetite during oral introduction into human organism render beneficial biological effect with the period of action within the range of 3–4 hours: when entering LMS into human organism, the iron concentration in blood rises, which brings about:– a short-term decrease in intracranial CSF pressure;– activation of gastric and duodenum performance;– increase in urination.Due to bivalent iron and its ability to form transition complexes with oxygen and peroxide radicals (and hydro peroxides), magnetite also manifests antioxidant activity, which makes it possible to recommend it as an antioxidant, which facilitates improvement of the quality and prolongation of the period of storage of fat– containing products.  Furthermore, LMS contain magnetite (which means digestible Fe2+); therefore they can be recommended as anti-anemic agent due to easily digestible bivalent iron. Thus, introduction of LMS into food products increases their quality, nutritional and biological value.Therefore the studies of LMS are actual and they represent significant theoretical and practical interest.Приведена методика спектрофотометрического исследования седиментационной устойчивости липидо-магнетитовых суспензий (ЛМС). С помощью измерения коэффициента пропускания проведен анализ процесса седиментации наночастиц в суспензиях. Получены спектры коэффициента пропускания для ЛМС. Определены размеры частиц магнетита, стабилизированных поверхностно-активным веществом (ПАВ) - моноацилглицеролом, а также концентрация ЛМС.Наведено методика спектрофотометричного дослідження седиментаційної стійкості ліпідо – магнетитових суспензій (ЛМС). За допомогою вимірювання коефіцієнта пропускання проведено аналіз процесу седиментації наночастинок в суспензіях. Отримано спектри коефіцієнта пропускання для ЛМС. Визначено розміри частинок магнетиту, стабілізованих поверхнево – активною речовиною (ПАР) – моноацилгліцеролом, а також концентрація ЛМС

Research Into Technological Indicators of a Rye-wheat Dough Semi-finished Product with the Addition of the Polyfunctional Food Supplement "Magnetofооd"

We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetofооd" on the technological parameters of dough and the bread baked using it, is shown. It was established that adding the food supplement "Magnetofооd" in the amount of 0.15 % of the weight of flour reduces dough fermentation time by 13.0 on average %. The introduction of the food supplement "Magnetofооd" also increases the yield of a dough semi-finished product by 2.9 % on average and improves the yield of the finished product by 3.45 % on average. It was revealed that the multifunctional food supplement "Magnetofооd" enhances the quality of rye-wheat dough semi-finished product and the finished product due to its capacity of moisture retention and the inhibition of hydrolysis processes of the basic ingredients of dough.The obtained experimental data could be used to develop a technology of rye-wheat bread, enriched with the polyfunctional food supplement "Magnetofооd"

Дослідження наночастинок магнетиту ліпідо –магнетитових суспензій методами фотометрії і електронної мікроскопії

With the aid of the methods of photometry and electronic microscopy, we studied the sedimentation and aggregative stability of the lipid­magnetite suspensions (LMS). Different LMS were obtained. All suspensions are sufficiently stable over time. The best results in stability were displayed by suspensions, in which the ratio Fe3O4:SAS=0,02:0,35 g or 0,04 mass %:0,70 mass % and 0,025:0,35 g or 0,05 mass %:0,70 mass %. We determined size of the particles of magnetite with SAS. The order of mean particle size is defined – it amounts to <d>~76 nm.It was found that in the course of time (0–48,0 h) and with an increase in the wavelength (210–1000 nm), a gradual increase in the coefficient of transmission is observed from 25 % (210 nm) to 71,9 % (1000 nm) at 0 hours of exposure of the suspension: from 27,5 % (210 nm) to 81,2 % (1000 nm) at the maximum period of exposure of the suspension (48 hours).The indices of LMS are determined: concentration of the particles – N=1,43 1012 сm­3, in 48 hours the concentration decreased by 20 % (N=1,19·1012 сm­3); r=38 nm, n=1,48, k=0,01. The distribution function of the particles by size is rather narrow and symmetrical, which indicates that the system of the synthesized nanoparticles is homogenous with a low degree of polydispersity.The UV spectra of LMS and their components were taken and analyzed. The comparison of the spectra of transmission of suspensions with different degree of dilution testifies to chemical identity of the samples.The kinetic dependences of the coefficient of transmission for the suspensions with different concentration of magnetite (Fe(ov.).), were examined, based on which we calculated the effective mean radius of the particles of the stabilized magnetite: 76–168 nm. The mean radius of the particles in the lipid suspension of magnetite without stabilizer (reff)=400 nm. Visually, LMS manifested high aggregation stability at the total time of sedimentation reaching several tens of hours.It was established that LMS can be used as the biologically­active and food supplements, which possess the comprehensive action: beneficial biological effect on the human organism; due to the presence of bivalent iron in magnetite and capacity to form transition complexes with oxygen and peroxide radicals (and hydroperoxides), they manifest antioxidant activity, which leads to improvement in the quality and lengthening of the period of storage of the products that contain fat. Furthermore, LMS due to Fe2+ of magnetite can be recommended as the source of easily assimilated iron and as the anti­anemic means. Therefore, the introduction of LMS to the food products increases its quality, nutritional and biological value.Методами фотометрии и электронной микроскопии определены функции распределения частиц магнетита, стабилизированных поверхностно – активным веществом, по размерам, и их комплексный показатель преломления. С помощью измерения коэффициента пропускания выполнен анализ процесса седиментации наночастиц в липидо – магнетитовых суспензиях различного состава и концентрации. По временным зависимостям коэффициента пропускания рассчитан эффективный средний радиус наночастиц. Эти частицы синтезированы как компонент биологически – активных и пищевых добавокМетодами фотометрії та електронної мікроскопії визначені функції розподілу частинок магнетиту, стабілізованих поверхнево – активною речовиною, за розмірами, і їх комплексний показник заломлення. За допомогою вимірювання коефіцієнта пропускання виконаний аналіз процесу седиментації наночастинок в ліпідо – магнетитових суспензіях різного складу і концентрації. За тимчасовим залежностям коефіцієнта пропускання розрахований ефективний середній радіус наночастинок. Ці частинки синтезовані як компонент біологічно – активних та харчових добаво

Вплив поліфункціональної харчової добавки «Магнетофуд» на якість пшенично-житнього хліба «Харківський родничок» в процесі зберігання

The issues of preserving the quality of wheat-rye bread “Kharkiv Rodnichok”, enriched with the polyfunctional food supplement “Magnetofood”, in the process of storage are considered. The organoleptic analysis was carried out, physico-chemical, microbiological and structural-mechanical indices of the experimental samples of bread “Kharkiv Rodnichok” were compared with the control, which in complex most fully characterize the preservation of bread freshness during storage and the accompanying processes.Organoleptic analysis has revealed that the introduction of the food supplement “Magnetofood” slows down the processes of staling of wheat-rye bread “Kharkiv Rodnichok”. The difference in the degree of freshness of the samples – 2 points was noted after 12 hours.With the help of physico-chemical methods, a change in the quality indices in the process of staling of the experimental samples of bread “Kharkiv Rodnichok”, enriched with the food supplement “Magnetofood” was investigated. It was found that the most intense loss of moisture occurs in the first 24 hours of storage of bread: 12.5 % – in the control and 6.25 % – in the bread “Kharkiv Rodnichok” (2 times less).The swelling of the crumbs of bread “Kharkiv Rodnichok”, enriched with the food supplement “Magnetofood”, is, on average, 1.5 times higher than in the control; and crumbliness – on average 2.0 times lower.The structural-mechanical indices of the experimental samples of bread “Kharkiv Rodnichok” in the process of its storage were determined. It has been experimentally shown that in the process of storage, the compressibility and elasticity of the crumb of wheat-rye bread is reduced for all the samples, and for bread “Kharkiv Rodnichok” up to the end of storage by 6.5% (elasticity) and 2.5 times (compressibility) is lower than for the control.It is found that in comparison with the control, the specific volume in bread “Kharkiv Rodnichok” is higher by 27.0 %; and dimensional stability – by 30.5 %.It has been experimentally proved that the porosity of wheat-rye bread decreases with time: after 24 hours after baking – by 1.0 % and 0.5 %; after 72 hours – by 5.0 % and 2.75 % (for the control and bread “Kharkiv Rodnichok”, respectively).The microbiological parameters of the experimental samples of bread “Kharkiv Rodnichok” in comparison with the control are determined: after 72 hours QMAFAnM in bread “Kharkiv Rodnichok” is 4 times smaller in comparison with the control, and the number of Вас. subtilis spores after 10 days is 1.5 times lower.The information analysis showed that all known food nanoadditives have a narrow effect and do not show a complex effect on the quality of wheat-rye bread. In addition, synthetic nanoadditives often have a toxic effect on the human body.It has been experimentally found that “Magnetofood” can be used as a polyfunctional food supplement, which has a complex action: it has a beneficial biological effect on the human body; possesses sorption, complexing, emulsifying, moisture and fat-retaining properties; due to bacteriostatic and bactericidal action, it exhibits antimicrobial activity, which leads to improved quality, preservation of freshness and prolongation of the shelf life of bakery products. In addition, the food supplement Magnetofood” at the expense of Fe2+ can be recommended as an antioxidant and a source of easily digestible iron and antianemic agent. Thus, the introduction of the polyfunctional food supplement “Magnetofood” in wheat-rye bread increases its quality and shelf life.From this point of view, the results of the research are of interest not only for Ukraine, but also for the scientific world of other countriesИсследовано влияние полифункционального пищевой добавки «Магнетофуд» на показатели качества пшенично-ржаного хлеба «Харковский родничок» в процессе хранения. Установлено, что введение пищевой добавки «Магнетофуд» в количестве 0,15 мас.% в виде ультратонкого порошка или в виде масляной суспензии (при этом ОМС вводится 0,35 мас.%) уменьшает потерю влаги на 6,25 %, крошковатость мякиша в 2,0 раза, КМАФАнМ в 4 раза, число спор бактерий Вас. subtilis в 1,5 раза; увеличивает набухаемость мякиша в 1,5 раза, эластичность на 6,5 %, пористость на 2,75 %Досліджено вплив поліфункціональної харчової добавки «Магнетофуд» на показники якості пшенично-житнього хліба «Харківський родничок» в процесі зберігання. Встановлено, що введення харчової добавки «Магнетофуд» в кількості 0,15 мас.% у вигляді ультратонкого порошку або у вигляді масляної суспензії ( при цьому ОМС вводиться 0,35 мас.%) зменшує втрати вологи на 6,25 %, крошковатість м’якушки в 2,0 рази, КМАФАнМ в 4 рази, число спор бактерій Вас. subtilis в 1,5 рази; збільшує набухаємість м’якушки в 1,5 рази, еластичність на 6,5 %, пористість на 2,75

Обгрунтування механізму взаємодії біополімерів житньо-пшеничного борошна з наночастинками харчової добавки «Магнетофуд» для підвищення вологоутримуючої здатності тіста

The mechanism of influence of the Magnetofood additive on the moisture retaining in rye-and-wheat dough of various acidities was established. In a neutral medium, solvated Magnetofood nanoparticles are formed from polarized Magnetofood nanoparticles. Their surface acquires hydrophily and ability to interact with ionogenic groups of biopolymers and water dipoles. Interaction of solvated Magnetofood nanoparticles with water molecules results in solvate complexes. In an acidic medium, the protonated Magnetofood nanoparticles interacting with water form solvated Magnetofood nanoparticles. Interaction of the latter through hydrogen bonds with water dipoles results in formation of solvate complexes. In an alkaline medium, hydroxylated Magnetofood nanoparticles interact with dipoles of water by an ion-dipole mechanism forming solvated Magnetofood nanoparticles which interact with water dipoles through hydrogen bonds with formation of solvate complexes. In an alkaline medium, hydroxylated Magnetofood nanoparticles interact with dipoles of water by an ion-dipole mechanism forming solvated Magnetofood nanoparticles. Their interaction with water dipoles through hydrogen bonds leads to formation of solvate complexes.The mechanism of interaction of the Magnetofood nanoparticles with ionogenic groups of biopolymers of dough systems was shown. The Magnetofood nanoparticles enter ionic, ion-dipole, dipole-dipole and coordination interactions. Solvated Magnetofood nanoparticles form hydrogen bonds with water dipoles and with molecules of biopolymers.A "cluster-loop-chain" model of the moisture-retaining power of gluten and flour enriched with the Magnetofood additive was proposed. The Magnetofood nanoparticles contribute to the emergence of structural formations such as "clusters", "clathrates", "cavitates" and "loops" in which both intermicellar and intramicellar water is retained.It has been experimentally established that the Magnetofood polyfunctional food additive has a beneficial effect on the body and has a complex sorption, complexing, moisture- and fat-retaining and bacteriostatic action. This results in yield increase, quality improvement, preservation of freshness and extension of shelf life of bakery products.From this point of view, the study results are of interest not only for Ukraine but also for the international scientific community.Обоснованы механизмы влагоудерживающей способности наночастиц (НЧ) полифункционального пищевой добавки «Магнетофуд» в ржано-пшеничном тесте. Рассмотрены механизмы взаимодействия НЧ пищевой добавки «Магнетофуд» с водой в средах с различным Рh, а также механизмы взаимодействия НЧ «Магнетофуд» с ионногенними группами белков, липидов, углеводов ржано-пшеничной муки. Предложенная «кластерно-петельно-цепочечная» модель взаимодействия пищевой добавки «Магнетофуд» с биополимерами ржано-пшеничной мукиОбґрунтовано механізми вологоутримуючої здатності наночасток (НЧ) поліфункціональної харчової добавки «Магнетофуд» в житньо-пшеничному тісті. Розглянуто механізми взаємодії НЧ харчової добавки «Магнетофуд» з водою у середовищах з різним Рh, а також механізми взаємодії НЧ «Магнетофуд» з іоногеннимі групами білків, ліпідів, вуглеводів житньо-пшеничного борошна. Запропонована «кластерно-петельно-ланцюгова» модель взаємодії харчової добавки «Магнетофуд» з біополімерами житньо-пшеничного борошн

Розробка технології житньо-пшеничного хліба «Харківський родничок» з додаванням поліфункціональної харчової добавки «Магнетофуд»

We investigated effect of the polyfunctional food additive “Magnetofооd” on the physical-chemical, technological and organoleptic indicators of rye-wheat dough and finished products – the bread “Kharkivski rodnichok” and the bread “Darnitsky”. The impact of food additive “Magnetofооd” on the duration of dough fermentation was examined. It was proven that adding the food additive “Magnetofооd” reduces the time of dough fermentation by 10.0–16.7 % (for the dough prepared using wheat flour of grade 1 and pressed yeast), and by 7.1–14.3 % (for the dough prepared using wheat flour of grade 2 and pressed yeast with low amylolytic activity).We established positive effect of the food additive “Magnetofооd” on physical-chemical and technological indicators of rye-wheat semi-finished product and finished product. Introducing the additive to rye-wheat dough reduces moisture content and acidity by 1.0 % and 2.7–4.0 %, respectively (for the dough prepared using wheat flour of grade 1 and pressed yeast); by 5.8 % and by 7.1–8.2 %, respectively (for the dough prepared using wheat flour of grade 2 and pressed yeast with low amylolytic activity). It was determined that the higher yield of dough (by 2.1–3.7 %), and of the finished bread “Kharkivski rodnichok” and “Darnitskiy” (by 3.3–3.6 %), was obtained in samples with the addition of polyfunctional food additive “Magnetofооd”.It was found that the food additive “Magnetofооd” not only slows down the process of hydrolysis of hydrocarbon and protein components of dough (the accumulation of free organic acids), but also sorbs on Fe3О4 particles a certain amount of organic acids, which improves the quality of dough and finished product. It was established that adding “Magnetofооd” in the production of rye-wheat bread improves its organoleptic indicators: taste, color, porosity and crumb state. Based on the data obtained, we designed a technology for the rye-wheat bread “Kharkivski rodnichok” with the addition of polyfunctional food additive “Magnetofооd”Разработана технология ржано-пшеничного хлеба «Харьковский родничок» с добавлением полифункциональной пищевой добавки «Магнетофуд». Исследованы качественные показатели ржано-пшеничного теста и готового продукта, обогащенных пищевой добавкой «Магнетофуд». Установлено, что добавки в количестве 0,15 % к массе муки уменьшает время брожения теста на 10,0–16,7 %; увеличивает выход теста на 2,1–3,7 % и выход хлеба на 3,3–3,6 %Розроблено технологію житньо-пшеничного хліба «Харківський родничок» з додаванням поліфункціональної харчової добавки «Магнетофуд». Досліджено якісні показники житньо-пшеничного тіста та готового виробу, збагачених харчовою добавкою «Магнетофуд». Встановлено, що введення добавки в кількості 0,15 % до маси борошна зменшує час бродіння тіста на 10,0–16,7 %; збільшує вихід тіста на 2,1–3,7 % та вихід хліба на 3,3–3,6

Influence of the Polyfunctional Food Supplement “Magnetofооd” on the Quality of the Wheat-rye Bread “Kharkiv Rodnichok” in the Storage Process

The issues of preserving the quality of wheat-rye bread “Kharkiv Rodnichok”, enriched with the polyfunctional food supplement “Magnetofood”, in the process of storage are considered. The organoleptic analysis was carried out, physico-chemical, microbiological and structural-mechanical indices of the experimental samples of bread “Kharkiv Rodnichok” were compared with the control, which in complex most fully characterize the preservation of bread freshness during storage and the accompanying processes.Organoleptic analysis has revealed that the introduction of the food supplement “Magnetofood” slows down the processes of staling of wheat-rye bread “Kharkiv Rodnichok”. The difference in the degree of freshness of the samples – 2 points was noted after 12 hours.With the help of physico-chemical methods, a change in the quality indices in the process of staling of the experimental samples of bread “Kharkiv Rodnichok”, enriched with the food supplement “Magnetofood” was investigated. It was found that the most intense loss of moisture occurs in the first 24 hours of storage of bread: 12.5 % – in the control and 6.25 % – in the bread “Kharkiv Rodnichok” (2 times less).The swelling of the crumbs of bread “Kharkiv Rodnichok”, enriched with the food supplement “Magnetofood”, is, on average, 1.5 times higher than in the control; and crumbliness – on average 2.0 times lower.The structural-mechanical indices of the experimental samples of bread “Kharkiv Rodnichok” in the process of its storage were determined. It has been experimentally shown that in the process of storage, the compressibility and elasticity of the crumb of wheat-rye bread is reduced for all the samples, and for bread “Kharkiv Rodnichok” up to the end of storage by 6.5% (elasticity) and 2.5 times (compressibility) is lower than for the control.It is found that in comparison with the control, the specific volume in bread “Kharkiv Rodnichok” is higher by 27.0 %; and dimensional stability – by 30.5 %.It has been experimentally proved that the porosity of wheat-rye bread decreases with time: after 24 hours after baking – by 1.0 % and 0.5 %; after 72 hours – by 5.0 % and 2.75 % (for the control and bread “Kharkiv Rodnichok”, respectively).The microbiological parameters of the experimental samples of bread “Kharkiv Rodnichok” in comparison with the control are determined: after 72 hours QMAFAnM in bread “Kharkiv Rodnichok” is 4 times smaller in comparison with the control, and the number of Вас. subtilis spores after 10 days is 1.5 times lower.The information analysis showed that all known food nanoadditives have a narrow effect and do not show a complex effect on the quality of wheat-rye bread. In addition, synthetic nanoadditives often have a toxic effect on the human body.It has been experimentally found that “Magnetofood” can be used as a polyfunctional food supplement, which has a complex action: it has a beneficial biological effect on the human body; possesses sorption, complexing, emulsifying, moisture and fat-retaining properties; due to bacteriostatic and bactericidal action, it exhibits antimicrobial activity, which leads to improved quality, preservation of freshness and prolongation of the shelf life of bakery products. In addition, the food supplement Magnetofood” at the expense of Fe2+ can be recommended as an antioxidant and a source of easily digestible iron and antianemic agent. Thus, the introduction of the polyfunctional food supplement “Magnetofood” in wheat-rye bread increases its quality and shelf life.From this point of view, the results of the research are of interest not only for Ukraine, but also for the scientific world of other countrie