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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7497
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Документ The use of by-products of wine-making in creating functional confectionery(2013) Kalinovska, Tatyana; Obolkina, VeraThe thesis 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 Use of herbal raw materials in flour confectionery products manufacturing as antioxidants and enhancers of nutritional value(2017) Dzyhar, Olga; Datsenko, Anna; Obolkina, Vera; Smirnova, ElizabethДокумент Batter biscuits on the basis of oat malt with high biological value(2013) Skrypko, Anhelina; Obolkina, Vera; Yemelyanova, Nina; Kyianytsia, SvetlanaImproving technology butter cookie with a high content of essential amino acids, macro-and micronutrients and other bioactive components. Adding malt flour contribute to the accumulation of maltose and glucose through hydrolysis of starch under the action of amylolytic enzymes, which can reduce the sugar content in pastry products.Документ Use of grapes processing products in developing innovation confectionery technologies(2013) Kalinovska, Tatyana; Obolkina, Vera; Kyianytsia, Svetlana; Krapivnitska, IrynaA promising direction is the development of technologies for confectionery products using grapes. This makes it possible to create a new range of confectionery products using natural dyes, antioxidants, enhance food and biological value.Документ Study of oat malt influence on butter biscuit structuring(2013) Skrypko, Anhelina; Kyianytsia, Svetlana; Obolkina, Vera; Yemelyanova, NinaImproving technology butter cookie with a high content of essential amino acids, macro-and micronutrients and other bioactive components. Adding malt flour contribute to the accumulation of maltose and glucose through hydrolysis of starch under the action of amylolytic enzymes, which can reduce the sugar content in pastry products. Удосконалення технології здобного печива з підвищеним вмістом незамінних амінокислот, макро- та мікронутрієнтів, інших біологічно-активних компонентів. Додавання солодового борошна сприятиме накопиченню мальтози і глюкози завдяки гідролізу крохмалю під дією амілолітичних ферментів, що дозволяє зменшити вміст цукру в борошняних кондитерських виробах