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Документ Bread for health-improving(2013) Semenova, Anastasia; Mykhonik, Larysa; Hryshchenko, Anna; Drobot, ViraAdding flakes enriches bread with dietary fibers, minerals and vitamins. And the presence of DWG allows increasing the amount of groats in the products without impairing their quality, increasing the protein value to a great extent, reducing the amount of easily digestible carbohydrates and lowering glycemic index of bread.Документ Changes and redistribution of structural groups in dough and bread with pumpkin cellulose and phospholipids(2023) Shevchenko, Anastasiia; Drobot, Vira; Litvynchuk (Vorontsova), SvitlanaWheat flour, pumpkin cellulose and lecithin have different chemical compositions, so this will affect the change in the basic structural units of dough and bread with these components in the recipe. Changes and redistribution of structural groups were analyzed after kneading the dough, after 3.5 hours of its fermentation and in finished bread. The spectra of the dough of the control sample and with the replacement of 7% of wheat flour with pumpkin cellulose after kneading practically coincide, although the spectrum of the sample with added raw materials is slightly lower. This is explained by the fact that the biopolymers of the raw materials have not yet interacted, as little time has passed for this. During fermentation, a process of proteolysis occurs in the dough, the course of which can be observed by the extremum at a wavelength of 1770 nm. The spectral index of the control sample after fermentation was higher than the spectral index of the sample with replacement, indicating that the dietary fiber of the pumpkin cellulose retards the development of the gluten framework. In addition, pumpkin cellulose does not contain gluten proteins in its composition, which leads to a decrease in their amount in the dough with this raw material.Документ Changes and redistribution of structural groups in dough and bread with rice flour and phospholipids(2023) Shevchenko, Anastasiia; Drobot, Vira; Litvynchuk (Vorontsova), SvitlanaIn recent years, considerable attention has been paid to the problem of rapid growth of diseases of the gastrointestinal tract, such as inflammatory bowel disease. For the prevention of these diseases, the determining factor is nutrition and diet therapy. In the diet of patients with inflammatory bowel disease, it is necessary to reduce the use of fiber while increasing the use of phospholipids. Replacing part of the wheat flour with rice flour affects the redistribution of hydroxyl O-H groups and amino groups N-H in dough and bread, which, against the background of the deterioration of gluten quality, contributes to the increase of water-soluble substances and easier assimilation of products.Документ Changes in structural units in dough and bread from wheat flour with the addition of pumpkin cellulose in combination with phospholipids(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Drobot, ViraUnfavorable ecological and food security situation in the world causes frequent spread of diseases of the gastrointestinal tract. In particular, the number of cases of irritable bowel syndrome is increasing, especially among the young working population. Diet therapy, which includes increasing the amount of dietary fiber in combination with phospholipids, is effective for the prevention of these diseases. A perspective raw material with a high content of dietary fibers is pumpkin cellulose, which can be added to the recipe of bakery products instead of part of wheat flour. The aim of the work was to find the effect of pumpkin cellulose in combination with sunflower lecithin on the conformational changes of the structure of dough and bread from wheat flour and the completeness of assimilation of products with this raw material by the organism. It was established that the infrared spectra of wheat flour, pumpkin cellulose and sunflower lecithin differ in reflection intensity and character. In the process of dough fermentation, the conformational transformations deepened with an increase in the amount of replacement of wheat flour with pumpkin cellulose, and the reflection coefficient increased. For bread samples, the reflectance coefficient was lower compared to dough, but there were almost no differences in the location of the spectra. In general, the biological value of samples of bread with additives was lower than the control sample, however, the high content of dietary fibers in pumpkin cellulose makes it a promising raw material for enriching bakery products with a valuable nutrient and giving bread health properties. The rational amount of replacing wheat flour with pumpkin cellulose is no more than 7 %, taking into account the decrease in the biological value of bread with this raw material.Документ Citrates of metals in technology of diabetic bakegoods(2015) Drobot, Vira; Prokhorova, Nadezhda; Shevchenko, AnastasiiaThe work is devoted to the research of the impact of calcium, magnesium, zinc, iron citrates and their mixture on technological process of bakery products for diabetics. The effect of citrates on the yeast fermentative activity, structural and mechanical properties of dough and quality of finished products is set.Документ Conformational changes in dough and bread from wheat flour with the addition of oat bran in combination with phospholipids(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Drobot, ViraThe purpose of the research was to determine the influence of oat bran in combination with sunflower lecithin on conformational changes in the structure of dough semi-finished products and bread made from wheat flour. After kneading the dough, no conformational changes were observed, and during the fermentation process, they deepened with an increase in the percentage of replacement of wheat flour with oat bran. The spectra of bread had a lower reflectance than the dough samples both after kneading and during fermentation. The protein of such bread is more fully used for anabolic needs by the body. The biological value of bread with oat bran is higher, which makes them a promising raw material not only from the point of view of enriching bakery products with valuable nutrients, but also of a higher degree of their digestibilityДокумент Effect of buckwheat processing products on dough and bread quality made from whole-wheat flour(2014) Drobot, Vira; Semenova, Anastasia; Smirnova, Elizabeth; Mykhonik, LarysaThe article gives a brief overview of the current nutritional situation of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This article describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph.Документ Effect of plant protein isolates on the structural – mechanical properties of wheat dough(2017) Makhynko, Valeriy; Drobot, Vira; Holikova, TatianaThe results of using isolates of soya, pea and rice flour as well as of dry wheat gluten in the making of bread dough have been presented. Taking into account the high water absorption capacity of these products, effect of the protein isolates on the structural-mechanical properties of the dough has been investigated. On the basis of farinogram curves the additional quantity of water needed to obtain proper structure of dough made from all types of raw materials has been determined. A formula of calculation the additional quantity of water has been proposed. It proves that most quantity of water is needed for dough with isolate of soya protein – 2.3 g per 1 g of added isolate. Isolate of pea protein needs additionally 1.5 g of water, dry wheat gluten – 1.3 g, and isolate of rice protein – 0.9 g of water. The proposed calculation has been checked for mixes with different proportion of raw materials and its effectiveness has been proven. The calculation method was used to determine the additional quantity of water required to obtain wheat dough with necessary structural and mechanical properties.Документ Enriching of bread for patients with diabetes by mineral substances(2016) Drobot, Vira; Shevchenko, Anastasiia; Bondarenko, YuliiaThe work is devoted to the research of the impact of calcium, magnesium, zinc, iron citrates and their mixture on bread for diabetics. The effect of citrates on the technological process of making bread and quality of finished products has been set set.Документ Gluten-free bakery products(2016) Semenova, Anastasia; Prikhodko, Julia; Drobot, ViraThe abstracts deals with the types of gluten-related disorders and the necessity of creating gluten-free baked goods. An experience of modern manufacturing products for special purposes is considered. In order to improve consumer properties of products it is offered to use multicomponent mixture compositions.Документ Gluten-free bakery products of high nutritional value(2021) Drobot, Vira; Shevchenko, Anastasiia; Sorochynska, YuliiaIn the paper attention was paid to the chemical composition of sorghum flour, meal of pumpkin seed kernels, micellar casein and whey, as raw materials that can increase the nutritional value of gluten-free bread. It was established that the use of these raw materials as sources of physiologically functional substances improved the organoleptic properties of products, their aroma, preservation of freshness. The nutritional value of protein, dietary fiber, minerals and vitamins increased. The digestibility of these products improved.Документ Influence of citrate, lactate and calcium carbonate on microbiological and biochemical processes in dough(2016) Shevchenko, Anastasiia; Drobot, Vira; Smirnova, ElizabethДокумент Influence of food additive – sunflower lecithin on the properties of dough for manufacturing bakery products(2021) Shevchenko, Anastasiia; Drobot, ViraThe effect of lecithin on the gas-forming ability of the dough was determined. Samples of dough from high-grade flour with lecithin (3% by weight of flour) were prepared. Lecithin helps to improve the fertility of yeast due to its plastici-zation and the presence of choline, which has a positive effect on the condition of yeast cells. Analysis of the dynamics of gas formation showed the intensification of the released carbon dioxide in the sample with introduction of lecithin. Studies of the quantity and quality of gluten showed a decrease in the amount of raw and dry gluten. The addition of lecithin causes an increase in elasticity, reducing the dilution of the dough.Документ Influence of pumpkin cellulose on conformational transformations in dough and bread from wheat flour(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Drobot, Vira; Shevchenko, OleksandrThe aim of the present study was to determine the effect of pumpkin cellulose addition to wheat flour on conformational transformations in the structure of dough and bread. The granulometric composition, functional and technological properties, and amino acid composition of pumpkin cellulose were compared with those of premium grade wheat flour. The influence of pumpkin cellulose in combination with phospholipids on conformational transformations in the structure of dough and bread was studied by method of infrared spectroscopy in the range of near-infrared regions. It was found that 96% of the particles of wheat flour of the premium grade passed through a sieve with holes of 132 microns, the remaining 4% – through a sieve with holes of 260 microns. Pumpkin cellulose was much coarser, because all 100% of its particles remained on a sieve (hole size 670 microns). Moisture binding capacity of pumpkin cellulose was 3.6 times higher, and moisture retaining capacity was 2.8 times higher than of wheat flour due to the presence of a significant amount of fibers. The amino acid score of lysine (the limiting amino acid in wheat flour) was 0.44. The amino acid score of methionine (the limiting amino acid in pumpkin cellulose) was 3.16, and the amino acid score of lysine was much higher than in wheat flour 3.49. Partial replacement of wheat flour with pumpkin cellulose (5–15%) increased this indicator for lysine by 6.5–15.2%. It was found that infrared spectra of dough samples after kneading (control sample and sample with the partially flour replacement by pumpkin cellulose) practically overlapped throughout the range of wavelengths. During the fermentation process conformational changes of functional groups occurred intensively as well as changes in structural and mechanical properties. The dough ball of the control sample thinned faster. Shape-retaining ability improved with increasing replacement percentage of wheat flour with pumpkin cellulose. The partial replacement of wheat flour with pumpkin cellulose enhanced the biological value of bread and changed the structural and mechanical properties improving shape-retaining ability of dough but decreasing dimensional stability of bread.Документ Influence of pumpkin processing products on structural and mechanical properties of dough and bread quality(2021) Drobot, Vira; Shevchenko, AnastasiiaIt was established that the use of pumpkin processing products reduced the gas content due to the influence of the components of this raw material on gluten. The gluten skeleton lost elasticity due to the content of dietary fiber and pectin in pumpkin raw materials, which reduced its ability to retain carbon dioxide. The viscosity of the dough changed under the action of the components of the pumpkin raw material. The shape stability of bread did not change significantly. Along with this, the taste of the products improved, which acquired a pleasant pumpkin hue. The bread crumb was elastic, well fluffed. Bread made with the studied raw materials had good consumer properties.Документ Influence of sunflower lecithin on conformational changes in dough and bread from wheat flour(2023) Shevchenko, Anastasiia; Drobot, Vira; Litvynchuk (Vorontsova), SvitlanaThe use of food additives of various direction became widespread to improve the quality of bakery products. One of these additives is lecithin, soy lecithin is used to a greater extent. However, given the residual amount of phytoestrogens in it, sunflower lecithin should be preferred. The spectrum of wheat flour has mainly a higher intensity of reflection than the spectrum of sunflower lecithin, however, this tendency is broken in some sections of wavelengths. The reflection spectra of dough and bread samples are located below the spectra of raw materials, with the exception of some extrema, the reflection coefficient decreased accordingly. At a wavelength of 2100 nm, which characterizes protein structural groups, there is a minimum extremum for all samples except lecithin, the value of the relative reflectance of the flour sample is 0.49, the dough after kneading is 0.34, after fermentation is 0.24, bread is 0. 21. This can be explained by the fact that lecithin does not participate in the formation of gluten and causes a decrease in its amount. Considering the valuable properties of sunflower lecithin both for improving the properties of the dough and for the human body, it is a promising raw material for use in bakery production.Документ Influence of whey protein on the technological process of making bread with fructose and minerals(2018) Shevchenko, Anastasiia; Drobot, ViraThe influence of whey protein on the technological process of making bread was conducted. As indicators of the process there were investigated elastic properties of dough by studying specific volume, visco-plastic properties by spreading dough balls, quantity and quality of gluten and gas producing ability.Документ Nutritional value and consumer properties of bakery products with fructose for diabetic nutrition(2017) Drobot, Vira; Shevchenko, AnastasiiaNutritional value, consumer properties and freshness of bread with complex of additives was studied. These characteristics were determined by the organoleptic parameters by the expert estimation method, the structural and mechanical properties of the crumb on the automated penetrometer, the degree of freshness conservation by the indexes of lidding and moisture content, distribution and forms of moisture communication by differential thermal analysis on the derivatograph, the content of aromatic substances by the amount of bisulfite binding compounds.Документ Structural and mechanical properties of dough with oat bran and phospholipids(2022) Shevchenko, Anastasiia; Drobot, ViraThe effect of oat bran on the structural and mechanical properties of the dough with lecithin was determined. Samples of dough from high-grade flour with leci-thin (3% by weight of flour) and oat bran in different amount were prepared. The addition of oat bran reduced the gas-holding capacity of the dough. The viscosity of the dough also changed with the introduction of oat bran: the diameter of the dough ball during fermentation decreased with increasing dosage of additive.Документ Technology of shelf life bread extending(2013) Silchuk, Tatiana; Drobot, Vira; Kokhan, Olena M.In theses concerning the use of rye malt extract and enzyme preparation Novamil to extend shelf life and reduce cherstvenie bread. У тезах йдеться про використання житнього солодового екстрату та ензимного препарату Новаміл для подовження терміну зберігання та зниження черствіння хліба.