Search academic texts

Information × Registration Number 0222U000399, 0121U113808 , R & D reports Title Development of technology of bakery and confectionery products popup.stage_title Head Samokhvalova Olha V., к.т.н. Registration Date 07-01-2022 Organization Kharkiv State University of Food Technology and Trade popup.description2  Objects of research - technologies of bread from rye and rye-wheat flour, jelly confectionery. The purpose of the work is to develop technologies and technological documentation for bakery and confectionery products. Research methods - generally accepted organoleptic, physico-chemical research methods of semi-finished and finished bakery and confectionery products. The analysis of methods of production of rye and rye-wheat types of bread is carried out. The expediency of using rye leavens to obtain high quality bakery products is substantiated. The range of pastille-marmalade products of high nutritional value has been studied and multicomponent fruit and berry pastes have been proposed as enriching raw materials.Technologies of rye bread and a mixture of rye and wheat flour with the use of rye thick leaven have been developed. Technologies of jelly-fruit marmalade "Berry" and "Fruit" of high nutritional value with multi-component fruit and berry pastes from apples, cranberries, hawthorn and blackberries have been developed. Technological instructions for their production have been developed for new products. The results of research are implemented at the enterprise Leonova O.V. Product Description popup.authors Bolkhovitina Olena I Kasabova Kateryna R Oliinyk Svitlana H Stepankova Galyna V. popup.nrat_date 2022-03-09 Close