Перегляд за Автор "Palyvoda, Svetlana"

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Applying of enzymatic additive as improver of macaroni products from wheat flour
(2009) Voloshchuk, Galina; Kirieieva, Catherine; Yurchak, Vera; Palyvoda, Svetlana; Holikova, Tatiana
The influence of xylanase enzymatic additive with complex gemicellulase and lipolytic activity to the quality of macaroni products from wheat flour has been researched. The structural and mechanical characteristics of macaroni dough, friability, speed of pressing and capacity of press as well as speed of drying have been investigated. Recommended dosage of additive is 0,001 % to the flour weight.
Effect of gums influence on the quality of bread made with flour of poor technological properties
(2011) Palyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana
The addition of herbal origin in quantity of 0,25 – 0,5 % to the weight of flour increase structure of bread pores, elasticity of bread and volume. Tara gum has best positive impact to the bread quality. In case of poor flour with strong gluten bread with gums exerted best quality.
Research of gums influence on water state in macaroni dough
(2009) Palyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana; Voloshchuk, Galina
Досліджено вплив камедей рослинного походження на форми зв’язку вологи в макаронному тісті, процеси сорбції-десорбції та кінетику сушіння макаронних виробів. Встановлено, що камедь рожкового дерева призводить до збільшення швидкості видалення вологи та швидкості сушіння. Досліджувані камеді сприяють зниженню вмісту адсорбційно зв’язаної вологи в макаронних виробах.The influence of herbal origin gums to the forms of water bonds, processes of sorbtion-desorbtion as well as kinetics of water deleting has been researched. It has been installed that adding of locust been gum effects increasing of water deleting and speed of drying. Researched additives decrease the content of absorbed water in macaroni products.
Study of the mechanism of the retarding effect by using natural gums
(2013) Palyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana; Fomenko, Venіamіn
The mechanism of natural gums' effect on the preservation of bread freshness has been studied. The stage of bread staleness was estimated from the deformation of bread’s crumb. Hydrophilicity and texture of bread crumb were also considered. The mechanism of gum’s effect on the process of bread staling was studied by determining the respective change in the state of flour starch crystal structure, which was assessed by qualitative Roentgen phase analysis and the change of bread matter moisture bonds with the addition of gums, which was determined by the method of differential thermal analysis. As the result of the research, it was found that addition of natural gums accommodates bread shelf-life extension by means of crumb texture change, as well as the effect on bread biopolymer moisture bonds
The impact of gum additives on the process of dough forming and quality of macaroni products
(2008) Yurchak, Vera; Palyvoda, Svetlana; Holikova, Tatiana
This paper deals with the impact of natural gums introduction upon the dough kneading, forming, and, as a result, upon the quality of macaroni products. The best bettering effect has been observed at the addition of guar gum and locust bean gum. The best characteristics of macaroni products were observed at the dosage of gums of 0,15 % to the mass of flour and included the following: the bettering of surface quality, strength and cooking properties of macaroni products.