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Information × Registration Number 0216U007358, 0113U004557 , R & D reports Title The development and improvement of tehcnology culinary semi-frozen yeast for food products popup.stage_title Head Dotsenko Viktor, Registration Date 03-08-2016 Organization National university of food technologies popup.description2 The work is devoted to scientific substantiation and development of technology for semi frozen yeast food products. Technological expediency and efficiency of freezing dough semis. Comparative evaluation of technological properties of pressed yeast with different chemical composition produced in Ukraine demonstrated the feasibility of using yeast trademark "Odessa yeast" "Gloria gold" and "Kharkiv yeast" "Optima" for the dough to be low-temperature processing. It is shown that two options prepare the dough to freeze better than the specific volume is the product, for which the dough to freeze does not ripen. The influence of joint added sugar and margarine on quality products from frozen dough pieces. Best results are characterized by products with dosage 5 % sugar and 10 % margarine. The mathematical model of defrosting dough semis. With differencial scanning microcalorimetry found that with increasing moisture in the dough is increased energy phase transition, as during freezing and unfreezing in. To form the optimal structure kriotrophy semi yeast and get them buns quality test humidity should be 37 %. The choice of food additives. Developed formulation and production technology bakery products from frozen dough halffinished products using composite mixture of hydrolysed lecithin supplements - 2,0 % and ascorbic acid - 0,006 % by weight of flour to freeze followed by storage for 40 days without significant deterioration technological and organoleptic specifications. Studied quality and safety of bakery products from frozen dough semis. Established that bakery products made by the developed technology slowly lose moisture, improves attack of proteins by enzymes of the gastrointestinal tract due to denaturation of proteins. The technology has been tested in a production environment and protected by patents of Ukraine. Product Description popup.authors Іщенко Тетяна Іванівна Гавриш Андрій Володимирович Корецька Ірина Львівна Роглев Йосип Йосипович Шидловська Олена Броніславіна popup.nrat_date 2020-04-02 Close