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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Research on technological properties of potato cellulose for bread production(2016) Silchuk, Tatiana; Nazar, Mariana; Holikova, TatianaThe problem of deficiency of food fibers in food rations leads to the necessity of searching new sources of ballast compounds. One of the perspective ways of solving this problem is the use of potato cellulose to fortify by food fibers daily used products such as bread and bakery products. Potato cellulose is a high dispersive and contains a high amount of food fibers. Water absorption of potato cellulose has been investigated as well as its effect on the quality of dough and bread. Potato cellulose has water absorption between 1.5 … 2 times higher than in wheat bran thus giving the possibility of making ready products of proper quality. The effect of food cellulose addition to the gluten content in dough has been presented. The expediency of potato cellulose used to enrich ready bread products has been proven.Документ Rye-wheat bread production at the restaurants(2013) Silchuk, Tatiana; Kovalenko, AnnaThe technological process of dough-making of rye flour on accelerated technology with using of "Ibis" integrated (complex) bakery improvers is investigated. The Influence of "Ibis" improvers on the process of accumulation of acids, structural and mechanical properties of dough and quality of bread is analysed. It is set that using of "Ibis" integrated bakery improvers allows to reduce the duration of products maturation, provides high porosity and specific volume of bread. The results of our research showed that with using more improvers the porosity of the bread increases. It also increases the specific volume of bread; makes crumb more elastic, good taste and bread flavor. Detailed laboratory baking and researching of viscidity, plasticity structural and mechanical properties of rye-wheat dough prove the effectiveness of using the integrated (complex) bakery "Ibis" improver for accelerated technologies of rye-wheat bread production. Using this improver will reduce the duration of technological process of bread producing while maintaining the quality of finished products.Документ Rye-wheat bread production with the use of the accelerated technologies at the restaurant establishments(2013) Silchuk, Tatiana; Kovalenko, AnnaThe technological process of dough-making of rye flour on accelerated technology with using of "Ibis" integrated (complex) bakery improvers is investigated. The Influence of "Ibis" improvers on the process of accumulation of acids, structural and mechanical properties of dough and quality of bread is analysed.