SUMMARY
The research topics are the hardening process of flour confectionery during storage, accompanied by a complex of complex physical, chemical, colloidal and biochemical processes associated with starch and proteins. It is revealed that scientists use non-traditional herbal supplements in cupcakes, in particular, medicinal plants, seeds, fruits and leaves of nuts, vegetables, fruits, wild berries. In the work, the objects of research were developed according to the author’s recipes: «Sesame», «Moriachok», «Mitsnyi Gorishok», «Osinnii Aromat», «Chornychnyi», «Medok», «Elitnyi» cupcakes, base samples for comparison – premium flour and "Stoluchnyi" cupcake. In the recipe for these cupcakes, part of the wheat flour is replaced with non-traditional raw materials:– «Sesame» (rye flour, powders of blackberry leaves, blueberry, black currant, chamomile flowers, whey, sesame oil);– «Moriachok» (oatmeal, powders of leaves of frangipani, raspberries, ordinary mother, thallus kelp, oil of pumpkin seeds);– «Mitsnyi Gorishok» (buckwheat flour, peppermint, walnut leaf powder, whey, butter and walnut kernels);– «Osinnii Aromat» (cornmeal, powders of St. John’s wort, perforated, linden blossoms, Echinacea purpurea, skimmed milk powder, candied apple and cherry);– «Osinnii Aromat» (buckwheat flour, chicory root powders, tricolor violet flowers, skimmed milk powder, dried blueberries);– «Medok» (corn flour, powders of linden flowers, heart pollen, flower pollen, skimmed milk powder, pumpkin seed oil, natural honey with pollen);– «Elitnyi» (oatmeal, peppermint leaves, beans, propolis, whey, natural honey with propolis).In the course of the study, the X-ray phase analysis method was used on a DRON-UM-1 diffractometer (Russia), and it revealed the degree and types of deformation of the crystal structure of substances. The range of values is determined at reflection angles in the range of 10–30° – diffraction maxima of starch. The retrograde process based on the obtained diffractograms is analyzed and the ability of the used natural additives in cupcakes to extend their shelf life is confirmed. As a result of baking, the destruction of the crystalline structure of starch in the developed cupcake samples was much more intensive compared with the control sample of the «Stolychnyi» cupcake.