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Change in quality indicators of curd mass based on protein-berry clots during storage period
(2021) Pshenychna, Tetyana; Grek, Olena; Shymanyuk, Illia
The change in the active acidity of the curd mass based on protein-berry clots for 72 hours at a temperature of (4±2) ˚С has been investigated. The research results showed that the active acidity of the curd mass directly depends on the quality indicators of the protein-berry clots, namely, the pH value of the berry coagulant and the amount of its introduction. In addition, the change in the moisture-retaining capacity of curd mass based on protein-berry clots for 72 hours at a temperature of (4±2) ˚С has been determined.
Influence of micellar casein on change of acidity and fractional composition of proteins in dough for bakery products
(2021) Shevchenko, Anastasiia
The paper presents results of the study of biochemical processes in the dough with fructose for the manufacture of bakery products with the addition of casein. The change of titrated and active acidity of the dough during fermentation and the fractional composition of protein substances in the dough were investigated. A decrease in titratable acidity during fermentation with the addition of casein was found. An increase in the content of total nitrogen, water-soluble and intermediate fraction, decrease in the amount of gluten nitrogen during fermentation was proved.