Перегляд за Автор "Yurchak, Vera"

Зараз показуємо 1 - 16 з 16

Application of radiation-convective drying method to remove water from gels
(2021) Kambulova, Yuliia; Overchuk, Nataliya; Dubkovetskyy, Igor; Kokhan, Olena; Yurchak, Vera; Zviahintseva-Semenets, Yuliia; Onofriichuk, Oksana
В статті наведені результати досліджень по застосуванню інфрачервоного випромінювання в процесі сушіння фруктового мармеладу на основі різних цукрів: сахарози, глюкози, фруктози. Встановлено, що при додатковому застосуванні інфрачервоного випромінювання разом з традиційним конвекційним сушінням тривалість технологічної стадії сушіння може бути скорочений на 4-5 год.The article presents the results of research on the application of infrared radiation in the process of drying fruit marmalade based on various sugars: sucrose, glucose, fructose. It was established that with the additional use of infrared radiation together with traditional convection drying, the duration of the technological stage of drying can be reduced by 4-5 hours.
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 dough making parameters on the quality of pasta enriched with bran dietary fibers
(2013) Yurchak, Vera; Karpyk, Galina; Yukalo, Volodymyr
Organoleptic and cooking properties of pasta, also its physical and chemical quality factors have been determined. It has been established herewith that adding more bran leads to poor product tenacity and the amount of dry matter passing into cooking water increases. With moisture and kneading time increase the product tenacity improves, press productivity increases, and less of dry matter passes into cooking water. For the best quality the next parameters must be observed: bran dosage 20%, water temperature 60 ºC and kneading time must be 20 minutes.
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.
Effect of structure forming additives on the of water bond forms in gluten-free macaroni dough made from corn flour
(2017) Rozhno, Oleksandr; Yurchak, Vera; Holikova, Tatiana
The water bond forms in dough for gluten-free macaroni products made from corn fine meal flour with addition of different structure forming additives - xanthan, carboximethylcellulose (CMC), gelatin and dry egg white - have been investigated. Research shows that speed of drying of macaroni products made from corn flour with xanthan, gelatin and dry egg white (till first critical moisture (W1 cr)) is higher that contribute to apply harder drying regimes in first period. W1 cr for corn macaroni samples is 28.70-23.40 % that is less than in the wheat products.
Improvement of the egg macaroni products quality
(2013) Holikova, Tatiana; Yurchak, Vera; Voloshchuk, Galina; Kokhan, Olena M.
This work focused on the use of additives Noopazym in the production of egg macaroni products for improving their 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.
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.
Rheological properties of gelatine solutions for production of gluten-free pasta
(2016) Rozhno, Oleksandr; Podobiy, Olena; Yurchak, Vera
For formation of gluten-free pasta products of corn meal that does not form gluten, the selection of a structure forming substance, determining the way of its introduction and dosage on the basis of the research of the rheological properties of its solutions and impact on the quality of the goods are important.The rheological properties of colloid gelatine solutions with the concentration of 0,50-1,25%, which are prepared at the water temperature of 20°С and 40°С and the swelling duration of 40 min and at 60°С without the swelling are examined. The viscosity of these solutions is determined by the Reotest-2 viscometer at the temperature of 20°С. According to the data obtained, the rheological viscosity and fluidity curves are built and the rheological properties of the solutions are calculated. The impact of the forming substance solutions on the quality indicators of pasta products is determined. Для формування безглютенових макаронних виробів з кукурудзяного борошна, яке не утворює клейковину, важливим є вибір структуроутворювача, визначення способу його внесення та дозування на підставі вивчення реологічних властивостей його розчинів та впливу на якість виробів.Досліджено реологічні властивості колоїдних розчинів желатину концентрацією 0,50-1,25%, приготовлених за температури води 20°С та 40°С і тривалості набухання 40 хв. та за 60°С без набухання. Визначали в’язкість цих розчинів на віскозиметрі Реотест-2 за температури 20ºС. За отриманими даними будували реологічні криві в’язкості та плинності, розраховували реологічні характеристики цих розчинів.Визначено вплив розчинів структуроутворювачів на показники якості макаронних виробів.
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.
The Influence of methods of making structurants on the quality of gluten-free pasta
(2016) Rozhno, Oleksandr; Podobiy, Olena; Yurchak, Vera
Studied ways of making to structurants on quality gluten-free corn pasta. Investigated the use of structurants: starch, xanthan gum, carboxymethyl cellulose. Вивчали способи внесення структуроутворювачів на показники якості безглютенових кукурудзяних макаронних виробів. Досліджували можливість використання таких структуроутворювачів: крохмалю, камеді ксантану, карбоксиметилцелюлози.
The researching of technological parameters of pasta producing with quality improver
(2006) Yurchak, Vera; Holikova, Tatiana; Verbiy, Victor
The researching of enzymatic additive “Noopazyme” as improver in producing the pasta from baking flour that is topical today is presented in papers. The influence of “Noopazyme” on the technological processes of dough kneading and forming of products is installed. It gives the possibility to prove and regulate the technological parameters of pasta producing depending on quality of raw and applying equipment.
The use of hop for making bread with health improving properties
(2013) Protsenko, Lidia; Pasitschnyk, Irina; Yurchak, Vera
The authors researched biochemical indices of delicate aromatic and aromatic hop sorts Klon 18, Zlato Polissya, Slovyanka, Zagrava, Gaidamatsky and found that Zlato Polissya and Gaidamatsky are the most promising for bakery as they contain more polyphenols. Natural hop preparation with reduced content of bitter compounds, containing 2,5-3 times less α-acids and having slightly reduced by 8-9% content of polyphenols has been elaborated. It gives possibility to increase hop dose and enrich bread with polyphenols and other valuable hop compounds not increasing the excessive bitterness.
Usage of whole wheat flour and bran for making macaroni products
(2013) Yurchak, Vera; Karpyk, Galina
There was also investigated the content of food fibers in the whole wheat flour and in wheat siftings, and also their quantity in the macaroni pastry under the investigation was calculated. They checked the influence of the whole wheat flour and the siftings onto the products quality. It was discovered that the usage of the whole wheat flour and the siftings promotes the increase of food fibers content in macaroni products and provides for their accepted quality according to organoleptic and physical-chemical indicators.
Water bond forms in the dough and sorbtion properties of gluten-free macaroni products made from corn flour
(2017) Rozhno, Oleksandr; Yurchak, Vera; Holikova, Tatiana
Authors have developed macaroni products made from fine meal corn flour with usage of structure forming additives of different nature and without them. The correlation of water of different bond forms in macaroni dough with different structural forming additives and without them has been investigated. Results show that water of macro and microcapillaries is prevalent in the corn dough – 39.40 - 54.69 % of overall amount of water. Osmotically bound water amounts 18.75 – 28.04 %, adsorbically bound water -18.49 – 23.13 % of overall amount of water. Absorbtion capability of the macaroni products and amount of adsorbed water have been determined. The micropore structure of these samples was characterized. The correlation between structure of macaroni products, both amount of adsorbed moisture and energy of sorption were proven. The amount of monomolecular layer’s moisture for gluten-free corn macaroni products is significantly higher – in 1.2 – 1.5 times – when compared to the wheat macaroni products. Due to this corn samples obtain higher energy of moisture sorption. The correlation between structural characteristics of the macaroni samples and its quality was shown.