Registration Number
0221U105374,
0116U008128
, R & D reports
Title
Development of innovative technologies traditional and special bakery products
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Head
Drobot Vira Ivanivna, Доктор технічних наук
Registration Date
29-06-2021
Organization
National university of food technologies
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Report: 290 p., 45 figbres, 112 tables.
BAKERY PRODUCTS, FERMENTATION, DOUGH, PHYSIOLOGICAL-FUNCTIONAL INGREDIENT, STALE, MEAL, FIBER, ISOLATE, FLAX SEEDS, KEROB, BUCKWHEAT, CITRATE, DRY WHEY.
The object of research is the technology of bakery products.
The purpose of the work is to develop innovative technologies for bakery products in order to improve the technological properties of flour, increase the consumer characteristics of products and provide them with functional properties.
Research methods - organoleptic, chemical, physicochemical, microbiological research methods using modern devices and information technologies, mathematical methods for planning an experiment and processing the results of research on semi-finished products and finished bakery products, the recipe composition of which includes non-traditional types of raw materials.
Based on the results of scientific research, the regularities of the influence of non-traditional types of raw materials rich in physiologically functional ingredients on the formation of the structural and mechanical properties of dough semi-finished products, the course of microbiological and biochemical processes in the dough, the formation of organoleptic and physicochemical indicators of the quality of finished products, the processes of staling of products are established. Taking into account the established patterns of the use of non-traditional types of raw materials and recommendations for the necessary intake of important nutrients in the human body with food, recipes for bakery products were developed with the inclusion of non-traditional ones in the basic recipes, both of one type and a combination of different types. This made it possible to develop recipes and technological recommendations for the technology of special-purpose bakery products, namely, for patients with celiac disease, diabetes mellitus, for people with a dietary habit, for tourists and military personnel; traditional bakery products, enriched w
Product Description
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Bilyk Olena A
Bondarenko Yuliya V
Gryshchenko Anna M
Drobot Vira I
Malinovsky Vitaly V
Makhinko Valeriy M
Mykhonik Larysa A
Shevchenko Anastasia O
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2021-06-29
