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Документ Expansion of the range of yeast-free bakery products made using fermented dairy products(2024) Zabroda, Аrtem; Godunko, Ievgen; Bilyk, Olena; Bondarenko, YuliiaTraditionally, biological methods are used to leaven dough semi-finished products in the production of bakery products. However, today consumers are increasingly including yeast-free bakery products in their diet. Given the growing demand for yeast-free bakery products, it is advisable to expand the range of products in this category. To ensure the formation of a developed crumb in yeast-free bakery products, chemical leavening agents are used in their production. Yeast-free bakery products were made using various fermented dairy products: ayran (2,0% fat), kefir (2,5% fat), bifidoyogurt (1,5% fat), and ryazhenka (4,0% fat). To determine the most effective fermented dairy product for the production of high-quality yeast-free bakery products, trial baking was conducted. Experimental dough samples were kneaded using two types of chemical leavening agents - sodium bicarbonate and ammonium carbonate. The dough was prepared using the straight dough method. The duration of dough resting after kneading was 20-30 minutes. The dough pieces were shaped into "okrayets" (small loaves): the dough was rolled to a thickness of 1,5 cm and the dough pieces were cut out with a cutter, placed on a sheet, and baked in a rack oven at +200-240°C for 16-18 minutes. The research results established that it is advisable to use ryazhenka in the production of yeast-free bakery products using fermented dairy products. At the same time, sodium bicarbonate should be included in the recipe to leaven the crumb. Such a product had the highest comprehensive quality index. Based on organoleptic and microbiological indicators, the product was found to have a shelf life of no more than 48 hours. To improve the taste and aromatic properties of the product, 3% malted barley extract and 4% white crystalline sugar were included in its composition. The developed yeast-free okrayets with ryazhenka was characterized by a higher content of bisulfate-binding substances, indicating an improved aroma of the product and a darker color of the crust and crumb. The developed product meets the body's needs for proteins by 31,5%, fats by 10,5%, carbohydrates by 49,0%, and dietary fiber by 18,3%.Документ Study of dough fermentation process with flax seeds(2023) Bondarenko, Yuliia; Andronovich, Galina; Kaprelyants, Leonid; Bilyk, Olena; Naumenko, OksanaThe article investigates the fermentation processes in wheat dough containing whole and crushed flax seeds in dry and soaked states. It was found that in the process of fermentation in samples with whole flax seeds in dry and moistened states, the amount of carbon dioxide released slightly increases compared to the control. In the samples with crushed flax seeds in dry form and with moistened crushed flax seeds, the total amount of carbon dioxide released is higher than in the control sample by 16.5 % and 19.0 %, respectively. In the sample with crushed flax seeds, the nature of the dynamics of carbon dioxide release differs from the control sample, namely, a one-stage fermentation is observed. At the same time, the peak of carbon dioxide emission was observed almost 30 minutes later than in the control sample. The use of moistened whole and crushed flaxseeds results in a slightly lower intensity of carbon dioxide emission compared to dry samples. Based on the analysis of the dynamics of carbon dioxide emission, it is recommended to reduce the duration of dough fermentation for the sample with whole flax seeds to 90 minutes, and for the samples with crushed seeds and soaked flax products to 60 minutes. It was found that the introduction of whole and crushed flax seeds in a moistened form slows down the rise of the dough due to the thickening of the dough system with water-soluble and insoluble flax dietary fiber, reducing fermentation and the formation of sugars in the dough system.Документ Thermodynamic analysisof sugar production heattechnological complex:analysis method(2020) Vasylenko, Sergei; Samiilenko, Serhii; Bondar, Vladimir; Bilyk, OlenaThe object of research is the heat-technological systems of sugar production and the heat-technological complex as a whole. A modern sugar factory is a complex hierarchical system of inextricably interconnected elements, and its basis – a heat-technological complex – combines the elements of technological, heat transfer, and mechanical equipment, in which complex physicochemical processes are simultaneously realized, closely interacting. Given the complexity of the internal relationships of processes, their parameters and characteristics, it is necessary to systematically approach the analysis of real functioning, performance evaluation and the solution of optimization problems of the complex as a whole, as well as its individual subsystems and elements. In this work, it is proposed a method for thermodynamic analysis of the heat-technological complex of sugar production as a single thermodynamic system, which allows to analyze the main factors influencing the energy efficiency of the complex regardless of the course of processes implemented within the system. The methodology is based on a joint analysis of the general synthetic and analytical balances of mass, energy and entropy. This model has a deep physical foundation, because the material balance equation is an integral form of the law of conservation of the quantity of matter, the energy balance equation is an integral form of the first law of thermodynamics, and the entropy balance equation is an integral form of the second law of thermodynamics. The main objective of the methodology is a quick assessment of the excellence of the heat-technological complex and its definition of “energy-saving potential”. Also, the application of the principle of energy compensation of irreversibility and entropy criteria allows to determine the sources and causes of system imperfections, and imperfections are compiled to help develop a system of measures to increase the efficiency of the optimal sequence complex. Therefore, the proposed methodology of thermodynamic analysis, in contrast to the methods based on exergy characteristics, provides a comprehensive analysis, operating only with the fundamental laws and principles of classical thermodynamics. It can also be used both to optimize the energy characteristics of existing ones and to design new sugar industry enterprisesДокумент Thermodynamic analysis of the thermal-technological complex of sugar production: criteria for energy efficiency of an enterprise(2021) Samiilenko, Serhii; Bondar, Vladimir; Piddubnyi, Volodymyr; Bilyk, Olena; Shutyuk, Vitaliy; Fedoriv, ViktorA procedure for analyzing the effectiveness of using fuel and energy resources (FER) in sugar production, based on the developed idealized circuit of the thermal-technological complex (TTC) as the base for comparison was presented. This procedure makes it possible to quantify the level of perfection of existing and proposed thermal circuits, as well as the impact of measures for enhancing energy efficiency on their perfection. By idealizing technological and energy processes, a hypothetical TTC was synthesized, for which the minimum possible energy and entropy characteristics are determined. Under these conditions, the minimum possible heat consumption for the implementation of technological processes according to the classical heat technology circuit was calculated – 118.40 MJ/t; a "minimum" total increase in entropy from irreversible processes of the HTC – 314.68 kJ/(t•K); a minimum complex magnitude of specific consumption of conventional fuel – 0.8 % to m. b. The determined characteristics are absolute criteria for the efficiency of sugar production systems, since it is impossible to reach lower values under existing technology, quality of raw materials and other conditions. The content of the criteria of energy efficiency of TTC was stated and the system of coefficients was proposed: coefficient of total energy efficiency of the TTC, coefficient of energy efficiency of the system of heat supply of the technological processes and coefficients of energy efficiency of internal and external structures of the TTC. The proposed criteria provide an objective and thermodynamically correct characteristic of the TTC of different structures. The presented results of analysis of various measures for increasing the energy efficiency of sugar production show that only a gradual comprehensive reconstruction of an enterprise makes it possible to consistently reduce the FER consumption for technological needs, approaching the boundary values.Документ Thermodynamic analysis of the thermal-technological complex of sugar production: the energy and entropy characteristics of an enterprise(2020) Vasylenko, Sergei; Samiilenko, Serhii; Bondar, Vladimir; Bilyk, Olena; Mokretskyy, Vitaliy; Przybylski, WlodzimierzThis paper reports the approbation of a procedure of thermodynamic analysis of the thermal-technological complex of sugar production using the analysis of an enterprise of typical configuration as an example. Currently, the thermodynamic analysis of sugar production systems is mainly performed on the basis of a classical energy method. Minor attempts to exploit the potential of the second law of thermodynamics in the form of the adaptation of an exergy method are not systemic. Underlying the applied procedure is a joint analysis of general synthetic and analytical balances of mass, energy, and entropy. Such a procedure makes it possible to quantify the level of perfection of the existing and proposed thermal circuits, as well as the impact exerted on their perfection by energy efficiency measures, and it could be applied both to optimize the energy characteristics of the existing ones and in designing new enterprises of the sugar industry. It has been shown that the thermodynamic analysis of the thermal-technological complex of sugar production as a single system makes it possible to analyze the main factors of influence on the energy efficiency of the complex disregarding the course of the processes implemented therein. Such an approach can also be effectively used for the quick evaluation of the thermodynamic perfection of an enterprise and for determining its «energy-saving potential». Based on the results of energy analysis, the relationship has been established between the fuel and energy resources, supplied to the system, and the sources of their losses; a set of measures has been proposed to reduce the impact of each of these factors on resource consumption. Entropy analysis has revealed the internal and external causes of the irreversibility of processes; the principle of «energy irreversibility compensation» has made it possible to compile a rating of major imperfections and determine the optimal sequence of resource-saving measures. The results of the analysis have confirmed the efficiency of the procedure, which allows a comprehensive study, while operating only with the fundamental laws and the principles of classical thermodynamics, as opposed to procedures, based on energy-exergy characteristicsДокумент Determining the effect of a multicomponent mixture on the quality of pastry products containing a mixture of germinated grains(2021) Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Bondarenko, Yuliia; Burchenko, Liudmila; Fain, AlbinaA bun with a mixture of germinated cereals of wheat, oats, barley, and corn is an innovative product rich in dietary fiber, replaceable and essential amino acids, micro and macro elements, vitamins. In the process of germination, grains accumulate a large number of amylolytic and proteolytic enzymes, which worsen the structural and mechanical properties of the crumb of pastry products, as a result of which it becomes sticky and wrinkled. The experimental study reported in this work aimed to improve the organoleptic indicators and prolong the freshness of pastry products whose formulation includes a mixture of germinated grains. The expediency has been proven of using the polycomponent mixture "Solodok" (Ukraine) in the amount of 3.0 % to the mass of flour in the production of pastry products in whose formulation 50 % of flour was replaced with a mixture of germinated grains. The application of the polycomponent mixture "Solodok" has a positive effect on the organoleptic and structural-mechanical properties of the product crumb. The composition of the polycomponent mixture includes safe food additives and ingredients such as ground cinnamon, dry wheat gluten, apple pectin, and ascorbic acid. It has been proven that products with the addition of the polycomponent mixture retain freshness longer, which was confirmed by a lower rate of staleness, by 59.2 %, compared to control. The stale processes in the case of using a polycomponent mixture are inhibited due to the greater accumulation of dextrins compared to control. Thus, the total content of dextrins in a pastry product is 1.668 % to DM (dry matter) while in the bun "Tsilyushcha", it is 2.443 % to DM. The study results show the technological effectiveness of the use of the "Solodok" polycomponent mixture to slow down the staleness of products and provide products enriched with a mixture of germinated cereals with satisfactory consumer propertiesДокумент Effects of multicomponent mixture "Solodok super" on the quality of wheat bread enriched with a sprouted grain mixture(2021) Bilyk, Olena; Burchenko, Liudmila; Bondarenko, Yuliia; Piddubnyi, VolodymyrThis paper is dedicated to improving the technology of bakery products made from wheat flour with added mixture of sprouted grains. The sprouted grain mixture (SGM) contains wheat, barley, corn, and oat grains, produced by “Choice” LLC (Kyiv, Ukraine). It has been proven that increasing the amount of grain mixture to 15% to weight of flour has a negative impact on sensory, physical, and chemical qualities of bread products. This amount of sprouted grain mixture reduces viscosity and increases spreading of dough, which leads to the smaller volume of the finished products. Thus when adding 15% of the mixture, it is recommended to use multicomponent mixtures. Multicomponent mixture "Solodok SUPER" has been developed and its optimal dosage has been established. Using it increases specific volume of bread products and improves their porosity and shape stability.Документ Development of a recipe for a multicomponent mixture «Solodok +» to improve the consumer properties of bakery products(2021) Bilyk, Olena; Bondarenko, Yuliia; Kochubei-Lytvynenko, Oksana; Burchenko, LiudmilaThe object of research is the technology of bakery products enriched with a mixture of germinated grains of wheat, corn, barley and oats. Investigated problem: The problem of using a mixture of germinated grains is the formation of a closure sticky crumb in baked goods with a mixture. The reason for this is the high activity in the mixture of amylolytic and proteolytic enzymes. The solution to the problem consists in the developed multicomponent mixture (MM) to improve the consumer properties of bakery products, the formulation of which includes 15 % of the flour mass of the germinated grain mixture. Main scientific results: On the basis of experimental studies, the formulation of the “Solodok+” multicomponent mixture has been developed. The mixture contains: chicory inulin, dry milk whey enriched with Mg and Mn, apple pectin, phosphatide concentrate, enzyme preparation Deltamalt FN-A 50 and ascorbic acid. The optimal dose of the “Solodok+” MM for bakery products is 2.5 % by weight of flour. The area of practical use of the research results: “Solodok+” MM is recommended to be used in the production of bakery products enriched with sprouted grains at enterprises of the bakery industry of various capacities. An innovative technological product: “Solodok+” MM helps not only to reduce the stickiness of the crumb, improve its porosity, increase the volume of products, but also lengthen the freshness of unpackaged products. Scope of application of the innovative technological product: Bakery products with a mixture of sprouted grains and “Solodok+” MM have increased nutritional value, high consumer properties and are intended for a wide range of consumers.Документ Development of a recipe for a «Solodok» multicomponent mixture to improve the quality of pastries(2021) Bilyk, Olena; Burchenko, Liudmila; Kochubei-Lytvynenko, Oksana; Bondarenko, YuliiaThe object of research in this work is a baked product enriched with a mixture of sprouted grains, ground cinnamon, apple pectin, dry wheat gluten, ascorbic acid. Pastries occupy an important place in the production and sale of food products and have a high calorie content. To reduce the energy value of pastry products, it is proposed to replace wheat flour in the recipe with a mixture of germinated grains of wheat, oats, barley and corn. In this work, the properties of such mixtures were studied using the example of a mixture of the «CHOICE» company (Ukraine). The mixture of germinated grains of cereals of wheat, oats, barley and corn of this company is rich in dietary fiber, nonessential and irreplaceable amino acids, microelements and macroelements, vitamins. It has been established that a rational substitution of premium wheat flour for a mixture of germinated grains in the recipe for pastry products is 50 %. Due to the germination process, a large amount of amylolytic and proteolytic enzymes accumulates in cereals, which impair the structural and mechanical properties of the crumb of pastry products, as a result of which the crumb of the product becomes sticky and wrinkled. The work was aimed at developing a multicomponent mixture to improve the quality of pastry products, the formulation of which includes a mixture of germinated grains. A «Solodok» multicomponent mixture has been developed, which has a positive effect on the organoleptic and structural-mechanical properties of the product crumb. The mixture contains safe food additives and ingredients: ground cinnamon, dry wheat gluten, apple pectin, ascorbic acid. It has been established that the introduction of the «Solodok» multicomponent mixture into the dough leads to the replacement of the fermentation process with the stage of sedimentation. The use of a multicomponent mixture leads to an improvement in the organoleptic characteristics of rich products, an increase in the specific volume of products, and an improvement in the development of the porosity of products. Adding a mixture of sprouted grains and a «Solodok» multicomponent mixture leads to a change in the traditional taste, the products acquire a pleasant aftertaste of sprouted cereals and cinnamon. The use of a mixture of germinated grains and a «Solodok» multicomponent mixture in the recipe for pastry products leads to a decrease in the energy value of pastry products in comparison with the control.Документ Studying the effect of milk processing products on the structural-mechanical properties of wheat flour dough(2021) Bilyk, Olena; Vasylchenko, Tetyana; Kochubei-Lytvynenko, Oksana; Bondarenko, Yuliia; Piddubnyi, VolodymyrDry whey enriched with magnesium and manganese (DW) that contains protein in the amount of 13 %, and a whey protein concentrate (WPC) with a protein content of 65 %, have been chosen as functional bases in the production of complex baking improvers with a targeted effect. When developing a composition of the complex improver, the rational dosage of DW is 2 % by weight of flour, and that of WPC – 3 % by weight of flour. Adding DW and WPC during the kneading of wheat flour dough predetermines a decrease in its gluten content, by 4 % and 6.1 %, respectively, after 20 minutes of the dough rest, and by 7.5 and 10.7 % after two hours of the dough fermentation. This is due to the introduction of lactic acid with milk processing products, which peptizes proteins resulting in that the gluten proteins are partially converted into water-soluble ones. If DW and WPC are included in the dough formulation, there is an increase in the total amount of proteins in it, as well as a change in their fractional composition: the mass fraction of water-soluble and intermediate fractions of proteins increases while the amount of gluten proteins decreases. That confirms a decrease in the amount of gluten washed out from the dough with the addition of DW and WPC. Increasing the mass fraction of water-soluble proteins contributes to the intensification of the fermentation process through the additional nutrition of microflora with nitrogenous substances and an increase in the content of free water in the dough, which predetermines its thinning. It was established that despite the high water absorption capacity of DW and WPC, the water-absorbing ability of the dough that contains them decreases compared to control by 8.4 and 10.7 %, respectively. Studying the dough at the farinograph has shown that in the case of using DW, its stability is somewhat prolonged while in the case of WPC introduction the dough stability is extended by almost 10 minutes, which leads to prolonging the dough kneading. Along with this, in the case of using WPC, there is a rapid descent of the farinogram curve, which could lead to a strong weakening of the dough during fermentation and rest, even though that the thinning after 12 minutes is lower than that of control