Перегляд за Автор "Rak, Valentina"

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Application of a multi-component bakery improver in the technology of wheat bread enriched with the mixture of sprouted grains
(2022) Bilyk, Olena; Burchenko, Liudmila; Bondarenko, Yuliia; Vasheka, Oksana; Rak, Valentina
The aim of the study was to develop the composition of a multi-component baking improver to preserve the sensory properties and prolong the freshness of bread made from wheat flour with the addition of a mixture of germinated grains. The development of the composition of the multi-component baking improver (MBI) was carried out using the influence of individual food additives on the quality of bread. The effect of MBI on bread staling was assessed by changing the deformation of the crumb, the formation of an under crust layer, and the accumulation of aromatic substances and dextrins in the bread. The composition of MBI includes whey powder enriched with Mn and Mg, wheat gluten powder, chicory inulin, carboxymethyl cellulose, lactic acid, phosphatide concentrate, and enzyme preparation Deltamalt FN-A50. For the production of wheat bread containing a mixture of sprouted grains, 15% by weight of flour, it is advisable to add the multicomponent baking improver in the amount of 1.8% by weight of flour. Addition of MBI ensured the sensory characteristics and specific volume of bread enriched with the mixture of sprouted grains, which did not differ from control. Incorporation of the multi-component baking improver increased the overall, plastic and elastic deformations of the crumb of the bread, reduced the crumb's crumbliness and the thickness of the under crust layer. The deformation of the crumb of bread enriched with a mixture of sprouted grains and developed multi-component baking improver was after 72 hours of storage by two times greater than of the control (wheat bread). Іn bread containing the mixture of sprouted grains, 15% to the weight of flour, the addition of the multi-component baking improver increased the accumulation of low molecular weight dextrins by 77.6% compared to control. The use of the developed multi-component baking improver has a positive effect on the quality of wheat bread enriched with the mixture of sprouted grains and prolongs bread freshness up to 72 hours without packaging
Research of methods and modes of drying of gluten-free pasta
(2019) Dubkovetskyy, Igor; Yurchak, Vera; Rak, Valentina; Burlaka, Tatiana; Kazmiryshen, Vyacheslav
Application of thermo-radial-convective drying in the first drying period, and in the second period - convective drying promotes the obtaining of wheat and corn pasta of the best quality. The strength of wheat products is 3.7 N, and the rate of transition of dry substances to the cooking water - 10.7% to DM. The strength of gluten-free corn products is 3.5 N, dry matter transition - 13.9% to DM. This method also contributes to a reduction of energy consumption for the drying of wheat pasta by 1.1 times compared to the convective method for corn pasta by 1.35 times and is, respectively, 2.28 and 1.72 kW / kg of raw products. It is proved that the use of thethermo-radial-convective method in the first period of drying of gluten-free pasta, and in the second period of the convective method allows to reduce energy consumption by 1.5 times and to ensure good quality of products.