Registration Number
0217U006161,
0114U006525
, R & D reports
Title
Development of the innovative technologies of bakery and confectionery goods with the functional and dietary properties with the use of pant product
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Head
Samohvalova O.V.,
Registration Date
20-02-2017
Organization
Kharkov State Academy of Food Technology and Management
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The technology of the products with the use of of oat oil meal and corn oil meal as well as its assortment is developed. New types of bread have high organoleptic and physical and chemical quality characteristics, increased content of essential amino acids, dietary fibers, vitamins, magnesium, iron and phenolic compounds. The recipe and technology of marshmallow wist the use of extracts of chokeberry cryo-powder as well as jelly-fruit marmalade with the use of herbal cryo-paste. The use of herbal cryo-additives would provide marmalade and marshmallow with the distinct taste and color, with a reduced content of gelling agents and citric acid and enriched with biologically active substances. The effect of enzyme preparations Tselyulad, Ksilolad and Glucose oxidase on the formation of the quality of grain bread is established. The composition formulations of enzyme preparations for grain bread production is optimized. The process flowsheet of grain bread is developed. The quality indixes and chemical composition of grain emmer and wheat bread is investigated.The recipe and technology of butter biscuit with the use of grape powder in an amount up to 15% is developed. Using of the grape powder does not reduce organoleptic properties of the product and contributes for the extension of its shelf life.The recipe of the butter biscuit with the use of the 15% of dietary additives"Pine nuts oil meal" and "Walnut oil meal" related to the mass of ingredients is developed as well as its process flowsheet. New products are enriched with dietary fiber and minerals.The contemplation of the use of amaranth defatted flour for the gluten-free cookies production is shown. The changes in moisture content, water and fat absorption capacity of the amaranth defatted flour by different terms of its heat processing is studied. The organoleptic and physical and chemical indexes of the gluten-free cookies with the use of amaranth defatted flour are founded. The results obtained were used for the development of the recipes of gluten-free cookies. The technology of the encapsulated oil and fat products is developed. The modeling gels of calcium alginate and solutions of sodium alginate as well as oil sunflower refined and sweeten are investigated with the aim of their further use in the technology of encapsulated oil and fat products. The influence of the technological factors on the structural, mechanical and functional-technological properties of the encapsulated oil and fat products based on sodium alginate is studied. The process parameters of the encapsulated oils production is scientifically proved. The process flowsheets of encapsulated oil and fat products are developed.
Product Description
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Артамонова Майа Володимирівна
Брикова Тетяна Миколаївна
Верешко Анастасія Андріївна
Гревцева Наталія Вячеславівна
Гречаник Ніна Станіславівна
Запаренко Ганна Володимирівна
Касабова Катерина Рубенівна
Кравченко Олена Іванівна
Кучерук Зіновія Іванівна
Невдачина Дарина Сергіївна
Неклеса Ольга Павлівна
Новік Ганна Володимирівна
Пілюгіна Інна Сергіївна
Парфілова Марина Миколаївна
Різван Олена Юріївна
Самохвалова Ольга Володимирівна
Сердюкова Юлія Валеріївна
Степанькова Галина Вячеславівна
Чернікова Юлія Олександрівна
Шидакова-Каменюка Олена Гайдарівна
Шматченко Наталя Василівна
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2020-04-02
