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Документ Research of functional properties of macaroni products enrichrd with berries raw material(2015) Voloshchuk, Galina; Holikova, TatianaThe paper deals with functional properties of macaroni products enriched with berries raw materials – powders of wild ash, whortberry and strawberry puree. The effect of berry raw materials to the quality of macaroni products as well as nutritional value has been presented. Such macaroni have new colors – succinic, violet, – bettering structure and lower quantity of dry substances in cooking water. Addition of berry raw material to the recipe of macaroni promotes enriching of it with cellulose, pectin, especially mineral matters, vitamins and organic acids. It has been proven that macaroni products enriched with berry raw material have radioprotective properties that appear in definite decreasing of Cs-137 accumulating in organism.Документ Усовершенствование сушильных установок и режимов сушки короткорезаных макаронных изделий(1987) Евенко, Юрий Николаевич; Вербицкий, Борис Ильич; Луцик, Юрий Павлович; Сысоев, Иван Аверьянович; Юрчак, Вера ГавриловнаРазработаны рациональные режимы сушки короткорезанных макаронных изделий на сушилках Г4-КСК-90, позволившие улучшить качество продукции. Developed rational modes of drying pasta drying in G4-KSK-90, which helped us to improve the quality of the products.Документ Impact of artichoke powder on pasta technology and quality(2015) Rozhno, Oleksandr; Dovgun, IrinaДокумент Usage of whole wheat flour and bran for making macaroni products(2013) Yurchak, Vera; Karpyk, GalinaThere was also investigated the content of food fibers in the whole wheat flour and in wheat siftings, and also their quantity in the macaroni pastry under the investigation was calculated. They checked the influence of the whole wheat flour and the siftings onto the products quality. It was discovered that the usage of the whole wheat flour and the siftings promotes the increase of food fibers content in macaroni products and provides for their accepted quality according to organoleptic and physical-chemical indicators.Документ The impact of gum additives on the process of dough forming and quality of macaroni products(2008) Yurchak, Vera; Palyvoda, Svetlana; Holikova, TatianaThis paper deals with the impact of natural gums introduction upon the dough kneading, forming, and, as a result, upon the quality of macaroni products. The best bettering effect has been observed at the addition of guar gum and locust bean gum. The best characteristics of macaroni products were observed at the dosage of gums of 0,15 % to the mass of flour and included the following: the bettering of surface quality, strength and cooking properties of macaroni products.Документ Research of gums influence on water state in macaroni dough(2009) Palyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana; Voloshchuk, GalinaДосліджено вплив камедей рослинного походження на форми зв’язку вологи в макаронному тісті, процеси сорбції-десорбції та кінетику сушіння макаронних виробів. Встановлено, що камедь рожкового дерева призводить до збільшення швидкості видалення вологи та швидкості сушіння. Досліджувані камеді сприяють зниженню вмісту адсорбційно зв’язаної вологи в макаронних виробах.The influence of herbal origin gums to the forms of water bonds, processes of sorbtion-desorbtion as well as kinetics of water deleting has been researched. It has been installed that adding of locust been gum effects increasing of water deleting and speed of drying. Researched additives decrease the content of absorbed water in macaroni products.