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Information × Registration Number 0211U006371, 0107U010131 , R & D reports Title The development of the technologies of bread, confectionery, pasta and food concentrates with the use of new kinds of raw materials and additives popup.stage_title Head Lysyuk G. M., Registration Date 17-03-2011 Organization Kharkov State Academy of Food Technology and Management popup.description2 1. "The use of the new corn hybrid to improve the nutritional value of bakery products". The influence of corn mash on the properties of wheat flour proteins and characteristics of the yeast dough and bakery products are researched. The recipies and technologies of the with the use of the corn mash from the highly sugary corn and production regulations for the new products are developed. 2. "The study of the influence of xhampan on the quality of emulsion, dough and shortcake, made from vegetable oils". The expediency of the use of the microbial polysaccharide xhampan for quality and extending the range of shortcake with vegetable oils. The conditions for the stabilization of emulsions for the shortcake dough preparation and quality indicators for baked shortcakes produced with sunflower and corn oil and xhampan are determined. The recipes and process flow chart of manufacturing of shortcake with the vegetable oils are developed. 3. "The development of scientifically based technology of dietary bread for patients with phenylketonuria (PKU)". The components of the model system for the dietary non-protein bread production are presented. The effect of different hydrocolloids on organoleptic and physico-chemical properties of non-protein bread is investigated. The recipes and technological instructions on the new dietary non-protein bakery products manufacturing are developed and approved. 4. "The modern food technologies with the use of "new generation" packaging". The modern importance of production of the films based on the natural recovered raw materials is shown. The results of the investigations of the properties of biodegraded film produced from the new hybrid corn starch are shown. The influence of biodegraded films from the new hybrid corn starch for stabilization of the rusks consumer properties in the storage processes is studied. 5. "The development of pasta technology with the use of non-traditional grain raw materials". The results of the studies of the influence of non-traditional grain raw materials and nanostructured cryopastes with carotene on the properties of wheat flour gluten and indicators of pasta quality are shown. The recipes and technological regulations on the new pasta products are developed. 6. "The use of the sunflower seed kernels to improve the nutritional and biological value of sponge cake". The results of studies of the impact of sunflower seed kernels on the physical-chemical and organoleptical properties of the oil sponge cake are shown. New patent and project of the production regulation are received. Product Description popup.authors Артамонова М.В. Верешко Н.В. Гончарова Н.В. Кравченко О.І. Кучерук З.І. Луньова О.С. Нєміріч О.В. Набоков Д.О. Олійник С.Г. Пивоварова О.П. Постнова О.М. Самохвалова О.В. Туз Н.Ф. Шидакова-Каменюка О.Г. popup.nrat_date 2020-04-02 Close