Перегляд за Автор "Karpyk, Galina"

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Effect of dough making parameters on the quality of pasta enriched with bran dietary fibers
(2013) Yurchak, Vera; Karpyk, Galina; Yukalo, Volodymyr
Organoleptic and cooking properties of pasta, also its physical and chemical quality factors have been determined. It has been established herewith that adding more bran leads to poor product tenacity and the amount of dry matter passing into cooking water increases. With moisture and kneading time increase the product tenacity improves, press productivity increases, and less of dry matter passes into cooking water. For the best quality the next parameters must be observed: bran dosage 20%, water temperature 60 ºC and kneading time must be 20 minutes.
Usage of whole wheat flour and bran for making macaroni products
(2013) Yurchak, Vera; Karpyk, Galina
There was also investigated the content of food fibers in the whole wheat flour and in wheat siftings, and also their quantity in the macaroni pastry under the investigation was calculated. They checked the influence of the whole wheat flour and the siftings onto the products quality. It was discovered that the usage of the whole wheat flour and the siftings promotes the increase of food fibers content in macaroni products and provides for their accepted quality according to organoleptic and physical-chemical indicators.