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A new biotechnology has been developed for the preparation of medicinal food products from the crop of capers (buds, flowers, fruits), canned food from enzymatically processed fruits, bread, using activated yeast, prepared from flowers and buds of capers. Adding capers Bud powder to the dough during kneading improved the fermentation activity of yeast, accelerated the maturation period of the dough, baked bread had a pleasant aroma, a large volume, ruddiness, porosity, and increased the shelf life of the finished product. Practical recommendations are made on the use of pickled canned capers in the food industry. Protein components, vitamins, micro and macronutrients and related valuable substances contained in prepared products were studied.

BIOLOGIZATION OF THE CULTIVATION OF MEDICINAL PLANT СAPPARIS SPINOSA L. IN ARID ZONES AND BIOTECHNOLOGY OF OBTAINING FOOD AND PHARMACEUTICAL PRODUCTS