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Information × Registration Number 0213U004204, 0110U007978 , R & D reports Title Theoretical and practical aspects of the use of the nontraditional raw materials origin in the technologies of bread, confectionary, pasta and food concentrates popup.stage_title Head Lysyuk G. M., Доктор технічних наук Registration Date 13-03-2013 Organization Kharkov State Academy of Food Technology and Management popup.description2 The possibility of using beet-root fibers during the preparation of flour confectionary goods, muffins, in particular, is substantiated. It is determined that addition of beet-root fibers both lightened and not to the muffins technology allows getting the products with high organoleptic as well as physical and chemical quality parameters with reduced energetic and increased nutritive value. It is proved that 5,0…10,0% is rational amount of lightened and non-lightened beet-root fibers. Addition of the researched supplement to muffins technology allows enrich them with dietary fibers and add nice flavor and aroma. The actuality of using grain and flour from einkorn in the technologies of bakery products is substantiated. Bakery properties of einkorn flour, namely the power of gluten quality and quantity, structural-mechanical and physical properties of flour are researched. The recommendations on using einkorn flour in the technology of bread are suggested. The possibility of applying nanostructured cryo-paste from carrots during the preparation of pasta is substantiated. It is proved that the use of supplements from plant raw materials positively influence both the quality of pasta and their nutritive value. Introduction of the researched supplement during the production of pasta makes them yellow and significantly increase the amount of carotenoids. Theoretical and experimental investigations resulted in the creation of rational formula of edible cover; the method of its application for the processing dough products is substantiated. The influence of edible cover on consumer properties of wheat bread in the course of long storage time by organoleptic indexes and tolerance to firming of bread is investigated. The receipt and technology of wheat bread with edible cover are elaborated. The project of normative documents - technical conditions and technological instruction for the new products - is also elaborated. The ways for the improvement of gingerbread technology due to the use of plant raw materials are analyzed. The walnut is characterized and the directions of its application in food products are considered. The technology of scalded gingerbread with the addition of dietary supplement "Cellulose of walnut kernel" is elaborated and the receipt of scalded gingerbread "Vasilyok" with 10% supplement is suggested. The following are physical and chemical quality indexes of the developed gingerbread: humidity equals 11,9 ± 0,1%; baking losses - 6,6 ± 0,1%; alkalinity - 1,2 ± 0,1 ? Н; density is - 0,54 ± 0, 11 g/cm3. It is noted that gingerbreads "Vasilyok" have good organoleptic properties. New product possesses the increased nutritive and biological value. During the normative storage term the new product maintains its properties in the norm limits. Product Description popup.authors Артамонова Майя Володимірівна Гревцева Наталія Вячеславівна Даценко Алла Запаренко Ганна Касабова Єкатерина Рубенівна Кравченко Олена Іванівна Нєміріч Олександра Володимірівна Набоков Дмитро Олександрович Олійник Світлана Георгіївна Постнова Ольга Миколаївна Самохвалова Ольга Володимірівна Степанькова Галина Вячеславівна Туз Наталія Федорівна Шидакова-Каменюка Олена Гайдарівна popup.nrat_date 2020-04-02 Close