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Information × Registration Number 0219U006092, 0116U008444 , R & D reports Title Substantiation of the new technologies of health bakery and confectionery products with the use of the non-traditional raw materials of plant and microbial origin popup.stage_title Head Samokhvalova Olga Volodymyrivna, Registration Date 05-04-2019 Organization Kharkov State Academy of Food Technology and Management popup.description2 The technology of rye-wheat bread of health-improving purpose with the addition of oat germ oil-cake is developed. The new accelerated technology provides a one-phase method for preparing a dough on dry leaven with the addition of oat germ oil-cake in the amount of 15% at the stage of mixing. The technology of jelly-fruit marmalade with the use of fruit and vegetable cryoadditives is improved. The resulting products are characterized by high nutritional value and meet the requirements of regulatory documents for a given product type. The possibility of using grape seed powders in confectionery technology is investigated. The technology of confectionery glaze with the partial replacement of cocoa powder with grape seed powders is developed. The new technology does not differ significantly from the traditional one. The use of chia seeds in the technology of whipped candies are substantiated. Whipped candies contain more protein, dietary fiber, polyunsaturated fatty acids, minerals and vitamins in compare to controls. It is established that chia seeds significantly suppresses the development of microorganisms in the chocolate candy during storage. The technology of dietary gluten-free cakes with the use of millet flour is developed. It is established that the best organoleptic and physico-chemical parameters have products made from a mixture of corn starch and millet flour in the ratio to 1: 1. Product Description popup.authors Єрмоленко Валерія Валеріївна Артамонова Майя Володимирівна Верешко Анастасія Андріївна Городиська Олена Володимирівна Гревцева Наталія Вячеславівна Загаренко Яна Олександрівна Касабова Катерина Рубенівна Кучерук Зіновія Іванівна Лапицька Надія Василівна Олійник Світлана Георгіївна Самохвалова Ольга Володимирівна Степанькова Галина Вячеславівна Шидакова-Каменюка Олена Гайдарівна Шкляєв Олексій Миколайович Шматченко Наталя Василівна Якименко Дар'я Олексіївна popup.nrat_date 2020-04-02 Close
R & D report
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Head: Samokhvalova Olga Volodymyrivna. Substantiation of the new technologies of health bakery and confectionery products with the use of the non-traditional raw materials of plant and microbial origin. (popup.stage: ). Kharkov State Academy of Food Technology and Management. № 0219U006092
1 documents found

Updated: 2026-03-26