Перегляд за Автор "Yemelyanova, Nina"

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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.
Improving of oat malt technology
(2013) Yemelyanova, Nina; Mukoid, Roman
Also was found that during malting of bare-grained oat content of biologically active substances increases significantly. Thus the content of fats and proteins decreases. Optimal technological parameters of bare-grained oats malting are as follows: temperature with a gradual increase from 14 to 17 °C, humidity 41…42 %, duration 4…4,5 days.
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