Registration Number
0219U101881,
0115U003983
, R & D reports
Title
Іntensification of technological processes of manufacture of bakery products functionality
popup.stage_title
Інтенсифікація технологічних процесів виготовлення хлібобулочних виробів функціонального призначення
Head
Dotsenko Viktor F., Доктор технічних наук
Registration Date
20-11-2019
Organization
National university of food technologies
popup.description2
BREAD, BREAD BAKERY PRODUCTS, ACCELERATED TECHNOLOGY, ENZYME PREPARATION, ACIDULANT, FOOD FIBERS
Obligation: technology of bread bakery products
Еxploration objective – fragmentation of accelerated technology of bakery products,whiche are based on the basis of the new multicomponent acidulents with valid composition and research their influens warehouse and to the technological process and the ability to end products.
Methods of analysis, physical-chemical, organoleptic, experimental-statistical.
The novelty of science is in the system approach to the intensification of technological processes of the bread and bakery products of the functional purpose.
There was developed composition of the compositions of the new multicomponent acidulents (MCA) “Optimal 1” and “Optimal 2”, which considered effect of acidulents’ components on main dough biopolymers (proteins, starch, pentosani) and quality indicators of bread.
Using of developed multicomponent acidulents in production of rye-wheat bread bakery products can reduce t continuance of technological process by 2,5-3 times.
There was shown that use of MCA "Optimal 1" and the "Optimal 2" control panel in the production of rye-wheat bread bakery products contributes to intensification of microbiological and biochemical transformations in the dough.
There was obtained new scientific data about formation of wheat flour proteins complexes and pentosan of rye flour, which explains the peculiarities of formation of gluten carcass in rye-wheat dough and is confirmed by increase in its viscous-plastic properties.
There was given scientific of using of concentrates of peanut food fibers (PeFF) and potato dietary fiber (PoFF) in order to create functional bakery products.
There was developed technological instructions and composition of rye-wheat bakery products with concentrates of PeFF and PoFF.
There was proved that addition of PeFF and PoFF to dough provide increase in content of food fibers
Product Description
popup.authors
Bortnychuk Oleg V.
Sylchuk Tetiana A.
popup.nrat_date
2020-04-02
