Original Research Article: full paper (2018), «EUREKA: Life Sciences» Number 2 54 Food Science and Technology [8] Pogarska, V., Pavlyuk, R., Tauber, R. D., Pogarskiy, A., Berestova, A., Kravchuk, T. et. al. (2017). Development of the extraction method of inactive forms of pectin substances from fruits to easy-digest- ible active form during the obtaining of nanofood. EUREKA: Life Sciences, 6, 57–64. doi: 10.21303/2504- 5695.2017.00520 [9] Kirik, I. M. et. al. (2009). Parokonvektsionnyi apparat dlya ob”ektov obshhestvennogo pitaniya. Innovatsionnye tekhnologii v pishhevoy promyshlennosti, 394–401. [10] Kutkina, M., Fedinishina, E. (2007). Parokonvektomat: znay i umey: rekomendatsii po teplovoy obrabotke kulinarnoy produktsii raznykh vidov. Pitanie i obshhestvo, 10, 10–12. RESEARCH OF INFLUENCE OF POTASSIUM-RICH DIETS ON THE PHYSICAL PERFORMANCE OF STUDENTS Olga Simakova Department of technology in a restaurant economy that hotel and restaurant business Donetsk National University of Economics and Trade named after M. I.Tugan-Baranovsky 16 Tramvaіna str., Kryvyi Rih, Ukraine, 50005 Simakova@donnuet.edu.ua Yuriі Korenets Department of technology in a restaurant economy that hotel and restaurant business Donetsk National University of Economics and Trade named after M. I.Tugan-Baranovsky 16 Tramvaіna str., Kryvyi Rih, Ukraine, 50005 korenets_y@donnuet.edu.ua Tatiana Yudina Department of Technology and the organization of restaurant business Kyiv National University of Trade and Economics 19 Kyoto, str., Kyiv, Ukraine, 02156 olegdmu@rambler.ru Iryna Nazarenko Department of technology in a restaurant economy that hotel and restaurant business Donetsk National University of Economics and Trade named after M. I.Tugan-Baranovsky 16 Tramvaіna str., Kryvyi Rih, Ukraine, 50005 Nazarenko@donnuet.edu.ua Iuliia Goriainova Department of technology in a restaurant economy that hotel and restaurant business Donetsk National University of Economics and Trade named after M. I.Tugan-Baranovsky 16 Tramvaіna str., Kryvyi Rih, Ukraine, 50005 goryaynova@donnuet.edu.ua Abstract The aim of the work is the scientific substantiation and experimental support of the expedience and use of potassium-cationic water for improving the bread quality and the study of the influence of potassium-rich diets on the physical performance of students. There was studied the influence of potassium cations on the activity of proteolytic enzymes of wheat flour. It was established, that at using potassium-cationic water, the output of wet gluten (35,1 %) essentially increases, at that the output of dry one (8,4 %) decreases to the same extent that is a positive factor in the bakery technology. It was proved that enriching the vital medium of bakery yeast by potassium cations essentially activates their ability to hydrolysis of maltose that favors activation of the process of gassing (maltase activity – 35,1 min). The process of gassing influences the speed of dough-conduction and ready bread quality, especially volume (357,7, 100 g/ml), porosity (79,1 %) and crumb ability to compression (33,5 c.u.). It was established, that consumption of bread, pro-