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Information × Registration Number 0217U000621, 0115U000291 , R & D reports Title Development of scientific and technological solutions for quality improvement and stabilisation of flour products during storage and their line extension popup.stage_title Head Iorgachova Kateryna Georhyivna, Registration Date 16-02-2017 Organization Odessa National Academy of Food Technologies popup.description2 The object of the research is functional-technological properties of phyto- and grain raw materials, various types of flour and their mixtures, the processes of formation and maturation of dough and the stabilization of the structural and rheological properties of semi-finished products and the quality of bakery and pastry products. The purpose of the research is the justification and selection of scientific and technological solutions to improve and stabilize the quality of bakery products during storage and the range expansion of the functional products. The patterns of effects that the methods of preparation of grain, aromatic, fruit raw materials, flour from products of processing atypical for bread cultures, that differ by type and processing parameters, waxy-wheat have on the manufacturing process, biotechnological, structural, and rheological properties of semi-finished products and quality of bakery and pastry products have been determined. The following has been theoretically substantiated and experimentally confirmed: the rational parameters of preparation and dosage of phyto-materials depending on the type and problems solved (improvement of the accelerated technologies of bakery products, stabilization of the quality of products despite the fluctuating strength of flour and increased contamination of raw materials by microorganisms, adjustment of physiological properties of products); rational conditions of wheat grain preparation and the optimal parameters of heat-moisture treatment of wheat grain of weak quality in the production of whole grain bread; the ratio of components in grain product mixes and parameters of dough preparation in the production of whole grain bread, yeast-based muffins, sponge cakes, and spice-cakes. The patterns of changes in quality, physiological characteristics, microbiological stability of wheat bakery products, whole grain bread, pastries based on different types of flour, including during storage, have been defined. The measures and technological solutions for the intensification of fermentation, stabilization of structural-rheological properties of semi-finished products, slowdown of staling and microbiological spoilage of baked products have been developed, which allowed the advancement of technologies, complex improvement of the quality, competitiveness, safety, and physiological properties of wheat and grain products, their preservation. The developed recipes and technologies have been tested on the baking and confectionery factories, and the experimental batches of the developed products have been introduced. The economic effect is due to the fact that the introduction of new types of flour products allows to reduce the cost of processing wheat into flour and the production cost of the product, shorten production cycle by intensifying the process of maturation of semi-finished products, reduce energy consumption and the waste and return products in the manufacturing process, including during the processing of flour with low baking properties. Product Description popup.authors Іванова Ганна Станіславівна Іоргачова Катерина Георгіївна Гоппов О.К. Гулько Г.В. Кожевнікова Вікторія Олегівна Коркач Ганна Володимірівна Котузаки Олена Миколаївна Кушнір Ю.Р. Лебеденко Тетяна Євгеніївна Мітров Г.Г. Макарова Ольга Василівна Нікулін А.С. Оніщук А.М. Приз І.В. Солоницька Ірина Валеріїївна Ткаченко Н.С. Тортіка Н.М. Фатєєва А.С. Хвостенко Катерина Володимирівна Шарко О.І. popup.nrat_date 2020-04-02 Close