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Information × Registration Number 0221U102419, 0119U101832 , R & D reports Title Scientific substantiation of the latest technologies of flour products of functional purpose popup.stage_title Head Simakova Olga O., Кандидат технічних наук Registration Date 02-02-2021 Organization Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky popup.description2  The object of research - flour products from puff, buttery fresh and shortcrust pastry. The purpose of the work is to substantiate and develop recipes and technologies for the production of functional flour products in order to improve human nutrition. Research methods - physico-chemical, organoleptic, microbiological, qualimetric, expert, methods of system analysis, modeling, mathematical and statistical methods. The role of the concept of functional nutrition in the context of modern development of nutrition science is analyzed and the necessity of development of the newest technologies of flour products of functional purpose is substantiated. The chemical composition of plant components used in research - chokeberry, dried kelp, stevia leaves, germinated lentils - was studied. The influence of chokeberry, kelp and stevia leaves on baking properties, the state of the protein complex and amylolytic activity of wheat flour, as well as the state of the fat component of the dough was analyzed. Taking into account the data obtained during experimental experiments and generalization of traditional technologies, a general technological scheme of production, separate technologies and recipes of flour products for functional purposes have been developed. Regulatory and technical documentation (TU and TI) has been developed, tastings have been conducted. Developed the latest technologies of flour products are implemented in real production conditions. Product Description popup.authors popup.nrat_date 2021-02-02 Close