Registration Number
0218U005215,
0115U003984
, R & D reports
Title
Development and improvement of semi-finished products for confectiory cooking
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Head
Docenko Viktor,
Registration Date
26-06-2018
Organization
National university of food technologies
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The object of research is the technology of culinary semifinished products. Subjects of research - different culinary semi-finished products for confectionery products, as well as physicochemical and structural processes that occur during their preparation and storage The purpose of the work is the development of new culinary semifinished products using vegetable raw materials of domestic origin. Methods of research - organoleptic, physico-chemical, rheological and mathematical-statistical, in accordance with generally accepted and special methods; study of the impact of the newest ingredients on the main technological indicators of semi-finished products; modeling processesproduction of individual semi-finished products and processescombination of them into individual products; mathematical modeling of the choice of the concentration of the new additive, processing and statistical analysis of the results. The types of plant raw materials were investigated, its influence on indicative quality of finished products was determined and the optimal parameters for introduction into the formulation were determined. Modeling of formulations and taking into account the received physico-chemical data during preparation of recommendations on the use of culinary semifinished products and technological cards. As a result of the conducted research, 37 patents of Ukraine (8 for the invention and 29 for the utility model) were received, 3 technological cards and 2 unified formulations for new dishes with the use of developed semifactites were developed. On the basis of the results of the performed researches, the principal technological schemes of the newestesters for the restaurants of the restaurant industry using innovative types of plant raw materials were developed. The implementation of the developed technologies is possible on the existing equipment and with the existing facilities of the restaurants of the restaurant industry to produce both new semi-finished vegetable raw materials and use them for the production of the latest dishes, thereby reducing the calorie content of the products and improving their nutritional and biological value.
Product Description
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Блощинська Олена Олександрівна. (Дудкіна)
Гавриш Андрій Володимирович
Коваль Ольга Андріївна
Корецька Ірина Львівна
Кравчук Надія Миколаївна
Кузьмін Олег Володимирович
Матиящук Олена Володимирівна
Нєміріч Олександра Володимирівна
Польовик Володимир Вікторович
Пушка Ольга Сергіївна
Роман Таісія Олександрівна
Романченко Наталія Володимирівна.
Силка Ірина Миколаївна
Фурманова Юлія Петрівна
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2020-04-02
