Перегляд за Автор "Semenova, Anastasia"

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Bread for health-improving
(2013) Semenova, Anastasia; Mykhonik, Larysa; Hryshchenko, Anna; Drobot, Vira
Adding flakes enriches bread with dietary fibers, minerals and vitamins. And the presence of DWG allows increasing the amount of groats in the products without impairing their quality, increasing the protein value to a great extent, reducing the amount of easily digestible carbohydrates and lowering glycemic index of bread.
Effect of buckwheat processing products on dough and bread quality made from whole-wheat flour
(2014) Drobot, Vira; Semenova, Anastasia; Smirnova, Elizabeth; Mykhonik, Larysa
The article gives a brief overview of the current nutritional situation of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This article describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph.
Gluten-free bakery products
(2016) Semenova, Anastasia; Prikhodko, Julia; Drobot, Vira
The abstracts deals with the types of gluten-related disorders and the necessity of creating gluten-free baked goods. An experience of modern manufacturing products for special purposes is considered. In order to improve consumer properties of products it is offered to use multicomponent mixture compositions.