Scientific developments of technology of production of functional bakery products
Baranovskyi Mykhailo M.,
National Aviation University
A research object is a technological process of production of functional bakegoodss.An aim of work is a theoretical and technological ground of the improved technology of production of functional bakegoodss with an increase title of fermenting microflora.
А research task consists in establishment of dependences of influence of functional components on the title of fermenting microflora and quality of хлібопродуктів after a biological value and органолептичними indexes taking into account the indexes of енергоефективності of process.
The physical and chemical, microbiological indexes of quality of flour, ferment and bread are in-process investigational. The classic methods of verification of microbism of bread are considered. The new compounding of bread is offered with addition of bacterial ferment. Optimal terms are experimentally reasonable for a barmmaking. Scientific researches are executed within the framework of state plans and programs : "World Declaration and Program of actions in industry of feed" (of World Declaration and of Plan of of of Action.
A job performance is is establishment of optimal technological parameters of process of receipt of panary ferment with the use of clean cultures of lactobacilluss, exposure of antagonism properties of lactobacilluss in relation to pathogenic cultures, the optimal terms of process of fermentation of flour constituent are studied, optimal correlation of functional components that is entered to compounding of dough with the aim of increase of functional properties of bread is neat; factors are set to basis that influence on intensity of fermenting processes; the role of biologicallyactive substances is studied in the processes of fermentation of flour constituent; the apparatus-technological chart of production of functional bread is worked out.