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Information × Registration Number 0223U000796, 0120U105312 , R & D reports Title Scientific substantiation of innovative technologies of health-improving bakery and confectionery products with the use of non-traditional raw materials popup.stage_title Head Samokhvalova Olha V., Кандидат технічних наук Registration Date 20-01-2023 Organization State Biotechnology University popup.description2  The expediency of using ground chufa tubers to improve the nutritional value of wheat bread was substantiated. The chemical composition and technological properties of green buckwheat flour and its influence on wheat dough fermentation processes were analyzed. The expediency of using sorghum and flaxseed flour in the technology of dietary gluten-free bread was proven. The functional and technological properties and color index of carob powder were analyzed. The possibility of its use as a substitute for cocoa powder in muffin technology was confirmed. The method of introducing and concentrating cryopowders from nettle leaves and sea buckthorn meal in the technology of semi-finished biscuits to provide a variety of colors and increase the nutritional value was established. The expediency of using a dietary hepatoprotective supplement from thistle in muffin technology was proven. The perspective of using sucralose sweetener in cheese cake technology was substantiated. The influence of the studied non-traditional raw materials on the physicochemical and organoleptic indicators of the quality of bakery and confectionery products was determined. Based on the results of research, technologies for healthy and dietary bakery and confectionery products have been developed: wheat bread of increased nutritional value with the addition of ground chufa tubers, green buckwheat flour; gluten-free bread based on sorghum and flaxseed flour; sponge-cake semi-finished product of increased nutritional value with the addition of cryopowders from nettle leaves and sea buckthorn meal; muffins with the addition of carob powder, and dietary hepatoprotective supplement made from thistle; cheese cake with the use of sucralose. Product Description popup.authors Yevlash Viktoriya Vladlenivna Aksenova Olena F Anpilohova Liudmyla P. Артамонова Майя Володимирівна Bolkhovitina Olena I Bondar Mariia S. Gazzavi-Rogozina Lyudmila V. Gubsky Sergey M. Dorosh Kseniia О Kasabova Kateryna R Labazov Maksym I. Murlykina Natalia V Nedviga Svitlana V Олійник Світлана Георгіївна Piliugina Inna S Stepankova Galyna V. Upatova Olena I. Shydakova-Kameniuka Olena H. popup.nrat_date 2023-01-20 Close