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Registration Number

0215U000058, 0113U002004 , R & D reports

Title

The development of the competitive technologies of bread, confectionery and pasta for health, preventive and dietary purposes

Head

Lysyuk G. M., Доктор технічних наук

Registration Date

19-01-2015

Organization

Kharkov State Academy of Food Technology and Management

Description

The actuality of using grain from einkorn in the technologies of whole grain bread. 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 ways of using of cereals germ and their products in bakery technologies are studied. It is determine that oat and corn germ oil-cakes are source of protein, fiber, B vitamins, substances with antioxidant activity. It makes them prospective raw materials for the improve of nutritive and biological value of bakery products. The possibility of applying cryo-pasts from carrots and pumpkin 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. The development technology of non-protein bread with the use of new components with polysaccharides system named "non-protein flour", which serves as a flour component of the non-protein dough. "Non-protein flour" consists of corn starch, rye flour in amount of 5,0% by starch weight, structuring additive xanthan in amount of 0,3% by starch weight. Production of non-protein bread based on "non-protein flour" provides a product with high organoleptic and physical-chemical quality indexes. The recipes of three products were developed: non-protein bread, "Selyansky" and "Morkvyany". Moreover technological and equipment scheme of production of new types of bread were developed. The ways for the improvement of cakes 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 cakes with 12% supplement is suggested. It is noted that cakes 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. The purpose to use the soluble substances and vegetable dyes in marshmallow technology was established. The optimal conditions to extract the colour agents krias-powders from Sudanese rose and chokeberry were determined. The kinetics of swelling of gelatin with solubilized sunflower-seed oil in extracts of the krias-powders from Sudanese rose and chokeberry was investigated. The marshmallow recipe using gelatin with solubilized sunflower-seed oil and extracts of krias-powder from Sudanese rose and of dried petals of Rose gallica was developed. Organoleptic, physic-chemical parameters and the aroma number of new types of marshmallow were determined.

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Євлаш Вікторія Владленівна
Артамонова Майя Володимирівна
Букреєва Юлія Володимирівна
Гейко Тетяна Сергіївна
Гревцева Наталія Вячеславівна
Добровольська Олена Владиславівна
Запаренко Ганна Володимирівна
Касабова Катерина Рубенівна
Кравченко Олена Іванівна
Кучерук Зіновія Іванівна
Лисюк Галина Михайлівна
Новік Ганна Вікторівна
Олійник Світлана Георгіївна
Пілюгіна Інна Сергіївна
Постнова Ольга Миколаївна
Самохвалова Ольга Володимирівна
Степанькова Галина Вячеславівна
Шидакова-Каменюка Олена Гайдарівна
Шматченко Наталя Василівна
Яновська Інна Сергіївна