Перегляд за Автор "Kobets (Zadorozhnia), Elena"

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Effectiveness of fortification of food fibres
(2015) Kobets (Zadorozhnia), Elena; Dotsenko, Viktor; Arpul (Oleksiichuk), Oksana; Smirnova, Elizabeth
Use of dietary fibre concentrates in semi-finished biscuits technology
(2016) Kobets (Zadorozhnia), Elena; Arpul (Oleksiichuk), Oksana; Dotsenko, Viktor; Dovgun, Irina
The effect of the dietary fibre concentrates, namely, wheat, cocoa and apple fibres on the protein-proteinase and carbohydrate-amylase complexes of wheat flour is studied. Вивчено вплив концентратів харчових волокон, а саме пшениці, какао і яблучних волокон на білково-протеїназний і вуглевод-амілазний комплекси пшеничного борошна.
Vegetable oils as a source of functional ingredients
(2016) Kobets (Zadorozhnia), Elena; Arpul (Oleksiichuk), Oksana; Dotsenko, Viktor
Vegetable oils are unique pit health, they stimulate metabolic processes, used to treat cardiovascular diseases, diseases of the central and peripheral nervous system, obesity, anemia, allergic reactions, which is why their conduct in the product as a functional ingredient useful in physiologically significant amounts that will enhance the biological value of the product and will not lead to a deterioration in the organoleptic and physico-chemical characteristics of it.
Wheat fibre impact on flour confectionery products quality
(2015) Kobets (Zadorozhnia), Elena; Dotsenko, Viktor; Arpul (Oleksiichuk), Oksana; Dovgun, Irina
The article reviews the current state and prospects of the development of products enriched by dietary fibres, including wheat fibre, and their importance to the public. The importance of the dietary fibres for people suffering from diabetes and cardiovascular disease is emphasized. The features of the chemical and fractional composition of wheat fibre are described. The impact of wheat fibre and emulsifier mixture on wheat flour gluten complex is determined. The influence of wheat fibre and emulsifier mixture on physical and chemical indicators of the quality of the biscuit semi-finished product is studied.