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Документ 70-летний юбилей кафедры технологии хлебопекарных и кондитерских изделий Национального университета пищевых технологий(2019) Ковбаса, Владимир Николаевич; Грищенко, Анна НиколаевнаЗа годы деятельности кафедры технологии хлебопекарных и кондитерских изделий колектив подготовил много специалистов в области технологии пищевых технологий. Колектив кафедры заботится о воспитательной, международной и научной работе. Научные разработки и учебники по технологи хлебобулочных, кондитерских, макаронных изделий и пищевых концентратов известны во всем мире. Over the years, the team of the Department of Bakery and Confectionery Goods Technologies has trained many specialists in the field of food technology. The team of the department takes care of educational, international and scientific work. Scientific developments and books on the technology of bakery, confectionery, pasta and food concentrates are known all over the world.Документ Гуммиарабик: перспективы использования в производстве кондитерских изделий(2013) Калиновская, Татьяна Витальевна; Букшина, Людмила Семеновна; Скрипко, Ангелина Петровна; Кепканов, Юрий Анатольевич; Якименко, Н.В статье приведены функционально-технологические свойства гуммиарабика в качестве пищевой добавки в технологиях кондитерских изделий. Представлен ассортимент добавок на основе натуральных гуммиарабиков, разработанных французской компанией «NEXIRA. The paper presents the functional and technological properties of gum arabic as a food additive in the technologies of confectionery. A selection of supplements based on natural gum arabic, developed by the French company «NEXIRA.Документ Технологическая оценка вторичных продуктов виноделия и перспективы использования для создания нового ассортимента кондитерских изделий(2014) Калиновская, Татьяна Витальевна; Оболкина, Вера Ильинична; Крапивницкая, Ирина Алексеевна; Кияница, Светлана ГеннадьевнаВ статье приведены результаты исследований количественного и качественного состава пектиновых и фенольных веществ в выжимках промышленных сортов винограда. Предложена технология пектиносодержащих продуктов на основе виноградных выжимок с получением пюре и виноградной подварки в качестве полуфабрикатов для обогащения сахаристых кондитерских изделий биологически-активными компонентами. The article presents the results of research quantitative and qualitative composition of pectin and phenolic compounds in marc industrial grape varieties. The technology of pectin products based on grape marc to give puree, boil of grape and fine powder as prepared food for enrichment sugar confectionery biologically active components.Документ Substantiation of using wine-making secondary products as alternative raw material for confectionery industry(2014) Kalinovska, Tatyana; Obolkina, VeraThe article is aimed at studying the concentration of pectin and phenol substances in grapes and in processed grapes products as well as at assessing the expediency of making them part of recipe as a valuable raw material for new kinds of confectionery.Документ Complex of chemical-technological and sanitary-hygienic quality indicators of the new pastry products of special nutrition(2017) Kotlyar, Eugene; Topchiy, Oksana; Pilipenko, Lyudmila; Pуlуpenko, Inna; Sevastіanova, ElenaThe publication is devoted to studying the original recipes of meat pastries for special nutrition, enriched with biologically active components at the expanse of vitaminized blended vegetable oils (VBVO) and protein-fatty emulsions (PFE) on their base, were elaborated. There were elaborated four recipes of pastries of chicken and turkey with PFE, included in recipes in the amount 15…20 % and with vitaminized blended vegetable oils of two-component and three-component composition in the amount 10 %. Pastry samples, prepared according to SSTC 4432:2005 were used as a control.Документ Definition indicators of quality of the confectionery semi-finished product with powders from banana and carrotDefinition indicators of quality of the confectionery semi-finished product with powders from banana and carrot(2016) Ianchyk, Mariia; Niemirich, OleksandraIntroduction. Research of technological properties of powders from the carrots and banana received by cold spray drying, with the purpose of definition the influence of plant raw materials on indicators of quality of a confectionery semifinished product. Materials and methods. Determination of dispersion of plant powders carried out by calculation of the sizes of powders particles using an eyepiece micrometer and an optical microscope at increase by 400 times. The research of physical and chemical indicators of quality of the received semi-finished products was defined by standard techniques. Results and discussion. Determination of dispersion plant powders by microscopic method showed that the largest volume of particles in the studied samples is presented by fraction to 20 microns, this fraction in banana powder contained in volume of 81%, carrot – 78%. That is, the particles in the finished product will not be felt organoleptically. Powder from banana is homogeneous behind small fractions of particles, presented by segments of spherical shape, uniform in all weight. Powder from banana holds fatbetter (0,92 ml/g),which, on the contrary, has smaller water connecting ability (6,33%). The similar return tendency is shown also in powder from carrots: at bigger water absorption and water retention (6,93%) this powder has less ability to hold fat (0,89 ml/g). When determining influence of the chosen dosages of the studied powders on organoleptic properties of a co nfectionery semi-finished product as rational was selected the powder dosage from carrots – 5% and powder from banana – 18% to prescription masses that allows to receive a confectionery semifinished product with high flavoring properties, namely –uniformstructure, a plastic consistence, with the taste and a smell inherent in this fruit.The mass fraction of moisture of a confectionery semifinished product with powder of carrots is 12,2% and with powder of banana – 11,6%. Mass fraction of fat of 25% and 18% respectively. Content of the reducing substances 4,4% and 4,2% are almost equal in the received semi-finished products. The size of crystals of the main fraction is 10–15 microns.Conclusions. By results of researches, it is possible to recommend use of fine dispersed plant powders in confectionery production for the purpose of increase in nutrition value and expansion the range of finished goods.Документ Differential scanning calorimetry research of biodegradable films for confectionery and bakery products(2017) Shulga, Oksana; Chorna, Anastasia; Kobylinskyi, SergiyBiodegradable films for bakery and confectionery products using differential scanning calorimetry are studied in this work. Expediency for the use of biodegradable films for marmalade, gingerbread, bakery products, and fondant confectionery according to organoleptic characteristics is established. The influence of the type of starch on film structure is studied with DSC analysis. DSC analysis was used to determine functionality of using glycerol as plasticizer, as this can reduce the temperature of melting point and glass transition of original compounds.Документ Substantiation of using wine-making secondary products as alternative raw material for confectionery industry(2013) Kalinovska, Tatyana; Obolkina, VeraThe article is aimed at studying the concentration of pectin and phenol substances in grapes and in processed grapes products as well as at assessing the expediency of making them part of recipe as a valuable raw material for new kinds of confectionery.Документ Продлить хранение кондитерских изделий вполне возможно(2012) Дорохович, Антонелла Николаевна; Кохан, Елена Александровна; Дорохович, Виктория ВитальевнаВ статье рассмотрены основные пути увеличения сроков хранения различных групп кондитерских изделий. Установлены доминирующие факторы, влияющие на изменение показателей качества изделий. Представлены разработки по увеличению сроков хранения кондитерской продукции.Документ Сроки хранения кондитерских изделий, целесообразность и возможность их продления(2010) Дорохович, Антонелла Николаевна; Кохан, Елена Александровна; Дорохович, Виктория ВитальевнаВ статье рассмотрены доминирующие факторы, влияющие на изменение показателей качества различных групп кондитерских изделий. Определены пути увеличения сроков хранения в зависимости от преобладающего процесса. Даны разработки по увеличению сроков хранения кондитерской продукции.