Перегляд за Автор "Kyianytsia, Svetlana"

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Batter biscuits on the basis of oat malt with high biological value
(2013) Skrypko, Anhelina; Obolkina, Vera; Yemelyanova, Nina; Kyianytsia, Svetlana
Improving technology butter cookie with a high content of essential amino acids, macro-and micronutrients and other bioactive components. Adding malt flour contribute to the accumulation of maltose and glucose through hydrolysis of starch under the action of amylolytic enzymes, which can reduce the sugar content in pastry products.
Butter biscuit with increased biological value
(2014) Obolkina, Vera; Skrypko, Anhelina; Yemelyanova, Nina; Kyianytsia, Svetlana
Improving technology butter cookie with a high content of essential amino acids, macro- and micronutrients and other bioactive components. Adding malt flour contribute to the accumulation of maltose and glucose through hydrolysis of starch under the action of amylolytic enzymes, which can reduce the sugar content in pastry products.
Scientific justification of using of oat malt flour and gumarabic «FIBREGUM» in butter biscuit technology
(2013) Skrypko, Anhelina; Obolkina, Vera; Kyianytsia, Svetlana
The consumer properties of pastry items depend on the quality of recipe components, their chemical composition and technological properties. The sprouted grains contain the entire set of ingredients necessary for a balanced diet: low molecular weight proteins, amino acids, carbohydrates, food fibers, minerals, vitamins.
Study of oat malt influence on butter biscuit structuring
(2013) Skrypko, Anhelina; Kyianytsia, Svetlana; Obolkina, Vera; Yemelyanova, Nina
Improving technology butter cookie with a high content of essential amino acids, macro-and micronutrients and other bioactive components. Adding malt flour contribute to the accumulation of maltose and glucose through hydrolysis of starch under the action of amylolytic enzymes, which can reduce the sugar content in pastry products. Удосконалення технології здобного печива з підвищеним вмістом незамінних амінокислот, макро- та мікронутрієнтів, інших біологічно-активних компонентів. Додавання солодового борошна сприятиме накопиченню мальтози і глюкози завдяки гідролізу крохмалю під дією амілолітичних ферментів, що дозволяє зменшити вміст цукру в борошняних кондитерських виробах
Use of grapes processing products in developing innovation confectionery technologies
(2013) Kalinovska, Tatyana; Obolkina, Vera; Kyianytsia, Svetlana; Krapivnitska, Iryna
A promising direction is the development of technologies for confectionery products using grapes. This makes it possible to create a new range of confectionery products using natural dyes, antioxidants, enhance food and biological value.