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Документ Influence of vacuum cooling method on quality indices of bread(2021) Kozak, Oleksandr; Nazarenko, Ivanna; Desyk, Mykola; Telychkun, Yuliya; Telychkun, VolodymyrThe method of vacuum cooling allows to cool the bread quickly, reduce the production area for cooling, to provide sterile process conditions. The influence of cooling modes on the quality of wheat bread was studied. The bread was cooled under a vacuum of 4–6 kPa, the rate of pressure reducion varied from 2 to 8 kPa/s. Structural and mechanical properties of bread were determined by the method of penetration. The critical rate of pressure drop was 4.5 kPa/s, at higher speeds the structure of the bread is destroyed, the crust is separated from the crumb. Bread cooled under vacuum stimulates freshness (elasticity) longer than after the usual, natural method of cooling.Документ 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 Effect of complex baking improver on prolonging freshness of bakery products with reduced salt content(2022) Bilyk, Olena; Stabnikov, Victor; Vasheka, Oksana; Bondarenko, Yuliia; Kochubei-Lytvynenko, OksanaThe aim of research was to determine the effect of a complex baking improver on prolonging the freshness of bakery products with a reduced salt content using the principles of lean manufacturing. Sociological research on the requirements for the quality of bakery products was conducted. A composition of a complex improver "Mineral Freshness Plus” was developed and its optimal dosage was determined. The effects of the developed improver addition on the quality of bakery products with reduced salt content of 0.5% by weight of flour, and the effect on the processes of staling products during storage were studied. According to sociological studies the presence of ingredients of synthetic origin in bakery products and rapid loss of their freshness is undesirable for consumers. To meet the consumer demands, the use of the principles of lean manufacturing in bakery production is provided, which consists in reducing technological costs and losses due to application of the developed improver. A recipe for a complex baking improver Mineral Freshness Plus has been developed, which is designed to intensify the technological process, improve consumer properties and time for keeping the freshness of bakery products with low salt content of 0.5%. The composition of the improver includes food additives with Generally Recognized as Safe status. Addition of "Mineral Freshness Plus" improver in quality of 2.0% to flour weight extends freshness of bakery products. This is confirmed by the higher by 65.2–75.6% content of dextrins in the product with the improver comparштп with the control, the thinner subcrustal layer on 72 hours of products storage, and changes in the structure of the bread pulp, which consists of interspersed swollen and partially gelatinized grains of starch, wrapped in a continuous mass of coagulated proteins. The use of the developed improver "Mineral Freshness Plus” in the manufacture of bakery products ensures the high consumer demands.Документ Технологічний ефект використання фосфатидних концентратів у виробництві хлібобулочних виробів(2018) Бурченко, Людмила Миколаївна; Білик, Олена Анатоліївна; Кочубей-Литвиненко, Оксана Валер'янівна; Бондар, Володимир Іванович; Іскрицька, Вікторія ОлегівнаМетою роботи було дослідження впливу соняшникового та соєвого знежирених фосфатидних концентратів різних виробників на показники якості хлібобулочних виробів з пшеничного борошна та процес їх черствіння. Встановлено, що у разі їх використання спостерігається поліпшення органолептичних та фізико-хімічних показників якості хлібобулочних виробів. Встановлено, що під час дозування знежирених фосфатидних концентратів у кількості 0,9 % до маси борошна хлібобулочні вироби зберігають свіжість протягом 72 год зберігання не упакованими. Аналіз результатів досліджень показав, що найкращі вплив здійснював соєвий знежирений фосфатидний концентрат виробництва ФОП Білецький. The aim of the work was to study the effect of sunflower and soy defatted phosphatide concentrates of various manufacturers on the quality indicators of baked goods made from wheat flour and the process of their staling. It is established that in the case of their use, an improvement in the organoleptic and physico-chemical indicators of the quality of bakery products is observed. It was established that during the dosing of fat-free phosphatide concentrates in the amount of 0.9% by weight of the flour, bakery products remain fresh during 72 hours of storage unpackaged. Analysis of the research results showed that the best effect was made by the soybean defatted phosphatide concentrate produced by the Beletskii PE.Документ Вплив цукрозамінників на збереження виробами свіжості(2008) Дробот, Віра Іванівна; Бондаренко, Юлія ВікторівнаВ матеріалах статті наведені дані досліджень впливу глюкозно-фруктозного сиропу і мальтозної патоки на збереження виробами свіжості, встановлена перспективність їх використання для уповільнення процесів черствіння м’якушки, замість цукру.