Registration Number
0221U103482,
0118U007220
, R & D reports
Title
Development of innovation technologies of bread and confectionery products for health and diet purpose
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Head
Samokhvalova Olha V,
Registration Date
21-02-2021
Organization
Kharkiv State University of Food Technology and Trade
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The technology of rye-wheat healthy bread with the addition of wheat germ meal and rosehips meal in a quantity of 10.0% and 4.8% was developed. Finished products have a higher content of protein, dietary fiber, vitamin E, and minerals than controls, and also retain freshness better during storage. Confectionery mastic technologies with the use of natural cryopowders from chokeberry, calendula, nettle leaves and Sudan rose were substantiated. The use of extracts of cryopowders allows obtaining mastic with high nutritional value, stable color and high consumer properties. The technology of confectionery glaze with the addition of grape seed powders was developed. It is proved that the glaze has an improved vitamin and mineral composition compared to traditional types of this product. The technology of "Truffle" candies with the use of crushed chia seeds was developed. Their use allows to reduce the density of the truffle candy mass, to ensure the stability of the shape of candies and prevents the migration of fats during the technological process. The recipe and technology of protein-free bread with the use of microbial polysaccharides were substantiated. The addition of microbial polysaccharides promotes the formation of the necessary organoleptic quality indicators of protein-free bread based on corn starch.
Product Description
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Ermolenko Valeria V
Artamonova Maiia V.
Bulikova Viktoria V
Bolkhovitina Olena I
Grevtseva Natalia V
Gubsky Sergey M.
Kasabova Kateryna R
Kucheruk Zinoviya I
Lapitska Nadegda V.
Milnik Katerina I
Nedviga Svitlana V
Oliinyk Svitlana H
Stepankova Galyna V.
Shydakova-Kameniuka Olena G
Shkliaiev Oleksii M
Shmatchenko Natalia V
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2021-02-21
