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Документ Influence of sunflower lecithin on conformational changes in dough and bread from wheat flour(2023) Shevchenko, Anastasiia; Drobot, Vira; Litvynchuk (Vorontsova), SvitlanaThe use of food additives of various direction became widespread to improve the quality of bakery products. One of these additives is lecithin, soy lecithin is used to a greater extent. However, given the residual amount of phytoestrogens in it, sunflower lecithin should be preferred. The spectrum of wheat flour has mainly a higher intensity of reflection than the spectrum of sunflower lecithin, however, this tendency is broken in some sections of wavelengths. The reflection spectra of dough and bread samples are located below the spectra of raw materials, with the exception of some extrema, the reflection coefficient decreased accordingly. At a wavelength of 2100 nm, which characterizes protein structural groups, there is a minimum extremum for all samples except lecithin, the value of the relative reflectance of the flour sample is 0.49, the dough after kneading is 0.34, after fermentation is 0.24, bread is 0. 21. This can be explained by the fact that lecithin does not participate in the formation of gluten and causes a decrease in its amount. Considering the valuable properties of sunflower lecithin both for improving the properties of the dough and for the human body, it is a promising raw material for use in bakery production.Документ Changes and redistribution of structural groups in dough and bread with pumpkin cellulose and phospholipids(2023) Shevchenko, Anastasiia; Drobot, Vira; Litvynchuk (Vorontsova), SvitlanaWheat flour, pumpkin cellulose and lecithin have different chemical compositions, so this will affect the change in the basic structural units of dough and bread with these components in the recipe. Changes and redistribution of structural groups were analyzed after kneading the dough, after 3.5 hours of its fermentation and in finished bread. The spectra of the dough of the control sample and with the replacement of 7% of wheat flour with pumpkin cellulose after kneading practically coincide, although the spectrum of the sample with added raw materials is slightly lower. This is explained by the fact that the biopolymers of the raw materials have not yet interacted, as little time has passed for this. During fermentation, a process of proteolysis occurs in the dough, the course of which can be observed by the extremum at a wavelength of 1770 nm. The spectral index of the control sample after fermentation was higher than the spectral index of the sample with replacement, indicating that the dietary fiber of the pumpkin cellulose retards the development of the gluten framework. In addition, pumpkin cellulose does not contain gluten proteins in its composition, which leads to a decrease in their amount in the dough with this raw material.Документ Conformational changes in dough with pumpkin protein concentrate for wheat flour bakery products(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), SvitlanaThe range of food products, in particular bakery products, is represented mostly by traditional types with a rather low nutritional and biological value. The solution to this problem can be the inclusion in the formulation of such products of sources of complete proteins, such as pumpkin protein concentrate, which, in combination with the lipid component, will be useful for people with diseases of the gastrointestinal tract, such as irritable bowel syndrome. The reflection spectra of wheat flour and pumpkin protein concentrate showed slight differences. The spectrum of wheat flour had a higher reflection intensity. Samples of dough after fermentation had a lower reflectance along the entire length of the spectrum than raw materials and dough after kneading. The infrared spectra of the bread samples were compared to the corresponding dough samples after fermentation. A characteristic extremum characterizing the amino acid composition was observed at a wavelength of 2294 nm. Taking into account the mentioned transformations and the ability of pumpkin protein concentrate to significantly increase the biological value of bread, its use in the production technology of wheat bakery products is promising and relevant in order to give bread healthy properties.Документ Changes and redistribution of structural groups in dough and bread with rice flour and phospholipids(2023) Shevchenko, Anastasiia; Drobot, Vira; Litvynchuk (Vorontsova), SvitlanaIn recent years, considerable attention has been paid to the problem of rapid growth of diseases of the gastrointestinal tract, such as inflammatory bowel disease. For the prevention of these diseases, the determining factor is nutrition and diet therapy. In the diet of patients with inflammatory bowel disease, it is necessary to reduce the use of fiber while increasing the use of phospholipids. Replacing part of the wheat flour with rice flour affects the redistribution of hydroxyl O-H groups and amino groups N-H in dough and bread, which, against the background of the deterioration of gluten quality, contributes to the increase of water-soluble substances and easier assimilation of products.Документ Changes in structural groups in dough and bread from wheat flour with the addition of rice flour(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), SvitlanaBakery industry is developing rapidly, being one of the main branches in the food industry, the range of products is increasing, and technologies are being improved. Traditionally, in the technology of bakery products, wheat flour is used as a main raw material with gluten content, which is able to form the gluten framework of products. However, other types of flour are also used, in particular rice flour. Швидкими темпами розвивається хлібопекарська промисловість, яка є однією з основних галузей харчової промисловості, збільшується асортимент продукції, удосконалюються технології. Традиційно в технології хлібобулочних виробів в якості основної сировини використовують пшеничне борошно з вмістом клейковини, яка здатна утворювати клейковину каркаса виробів. Однак використовуються і інші види борошна, зокрема рисове.Документ A new method of analysis of granulated hops(2013) Litvynchuk (Vorontsova), Svitlana; Nosenko, Volodymyr; Meletyev, Anatoly; Hutsalo, InnaThe diffuse reflectance spectra of hops were investigated in order to create a rapid method of assessing the quality of granulated hops with simultaneous determination of key indicators (without the use of chemicals and prolonged dry). Researches have been conducted on the infrared analyzer "Infrapid-61" in the wavelength range 1,33-2,37 microns.Документ Determination of moisture content in sunflower meal by reflection NIR spectroscopy(2016) Hutsalo, Inna; Litvynchuk (Vorontsova), Svitlana; Nosenko, Tamara; Nosenko, VolodymyrThus, it is possible to determine moisture content of sunflower meal using obtained calibration equations and wavelengths mentioned above. The study of reflectance spectra peculiarities makes it possible to more widely use NIR spectroscopy method for rapid determination of fat, protein, moisture and other substances content in oilseeds, in their byproducts and meals (whether it be storage or processing stages).Документ Wax-like substances identification by NIR spectroscopy(2016) Vyshniak, Volodymyr; Litvynchuk (Vorontsova), Svitlana; Nosenko, Volodymyr; Dombrovskiy, Valeriy