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Information × Registration Number 0220U001215, 0118U000239 , R & D reports Title Implementation of innovative technological bases for the development of flour products of long-term storage popup.stage_title Head Iorgachova Kateryna, Registration Date 11-02-2020 Organization Odessa National Academy of Food Technologies popup.description2 Object of study - functional and technological properties of different types of flour and their mixtures, cereals and herbs, dough formation and fermentation processes, stabilization of structural and rheological properties of semi-finished products and quality of flour products with long-term storage (hardtacks, waffles, rusks). The aim of this study is to substantiate and choose plant raw materials and technological solutions for the development of competitive flour products with long-term of storage to diversify the diet and improve the nutritional status of the population. The regularities of the functional and technological properties of the selected plant raw materials - flour from new types of wheat (waxy, black wheat, extra-soft), non-bakery types of flour (buckwheat, chickpea, lentil, hulled barley and by-products of cereals), plant origin sugar substitutes, herbs (stevia, hops) influence on the intensity of microbiological, biochemical, colloidal processes during the cereals processing and flour semi-finished products production, their structural and rheological characteristics, quality and its change during of storage for hardtacks, waffles, rusks, including with low sugar content, improved functional characteristics, have been obtained. It is theoretically substantiated and experimentally confirmed: the expediency and rational way of incorporation of plant origin sugar substitutes (maltose syrup, stevia, Jerusalem artichoke powder and grape seed or peel powder), probiotics for the production of hardtacks, sugar-free rusks and fatty waffle filling; the benefits of using non-amylose wheat flour for the production of yeast-based hardtacks, in case of sugar replacement for the plant origin sugar substitutes in their recipe, and flour from new types of wheat (extra-soft and black), hulled barley; synbiotic complex in the production of wafer sheets and sugar wafers, fatty fillings with low fat content for these products; the ratio of the mixtures components based on the products of grain processing and technological approaches for the production of whole grain hardtacks and rusks; the usage efficiency of herbs extracts for inhibition of rancidity during rusks storage and non-bakery types of flour usage in the technology of rusks with low glycemic index. The regularities of physiological properties, indicators of quality changes of whole grain hardtacks, wafers, rusks and hardtacks, their stability during storage are determined. Approaches and technological solutions for intensification of fermentation, stabilization of structural and rheological properties of grain and flour semi-finished products for hardtacks, rusks with low sugar content or sugar-free, wafers and their fatty fillings for them were developed. It leads to the technology improvement, to increase the content of the агтсешщтфд components in the final product and comprehensively improve the quality, to improve competitiveness of the products, safety and physiological properties of the products. The recipes based on ingredients of only natural origin and technology were developed and tested on the base of the baking and confectionery enterprises, and experimental samples of developed products with long-term storage were implemented. The economic effect of the project is provided by obtained results, which implementation will allow to use the natural potential of raw materials in rational way, reduce the cost of production, including the improvement of the production efficiency and reducing the technological cycle, the amount of products with worst quality and returned products. Product Description popup.authors Аветісян К.В. Амбросова Д.Д. Второва С. О. Гордієнко Л.В. К.В. Хвостенко Карацуба Н. Л. Ковальова В.П. Коркач Г.В. Котузаки О. М. Лебеденко Т.Є. Нєнова Г.С О.В. Макарова Павловський С. М. Савченко В. Соколова Н.Ю. Солоницька І.В Фатєєва А.С. popup.nrat_date 2020-04-02 Close