Тези доповідей, матеріали конференцій
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Документ The use of chia seeds in the production of muffins made from sponge-fat dough(2022) Adamczyk, Greta; Bobel, InnaFat-sponge cakes are appreciated all over the world due to their simplicity, taste and wide range of products. The developed sponge-fat products contain chia seeds in their compositions were characterized by higher moisture than the control sample, which may indicate their water retention capacity during the baking process. Part of the vegetable oil (10-20%) in muffins can be successfully replaced by the addition of oilseeds, reducing the fat content and not deteriorating their texture.Документ Organic tomato snacks technology research(2022) Bobel, Inna; Adamczyk, Greta; Falendysh, Natalia; Shulga, AnnaThe aim of the work was to study the technology of organic tomato snacks, namely the main technological process – drying. After conducting preliminary experimental studies, it was established that the three temperature regimes – 55, 65 and 75 °C are the most perspective for further research. Based on the results of the research, it was concluded that the rational technological mode of production of organic tomato snacks is convective drying at 65 °C for 180 minutes. It was established that in the production of organic tomato snacks by convective method at a temperature of 55 °С, the maximum speed of the drying process is 0.77 %/min.; 65 °С – 0.85 %/min.; 75 °С – 0.90 %/ min.Документ Effects of temperature on the quality in baked foods rich in polyphenols(2021) Adamczyk, Greta; Chmiel, Michał; Petrusha, OksanaSummarizing can found that polyphenols influence the color, texture and flavor of baked foods. Most polyphenols are thermally sensitive. In the polyphenol-incorporated bakery foods need to be investigate the chemical reactions of polyphenols and their oxidized products (quinones) with other food components. очутливими. У хлібобулочних виробах, що містять поліфеноли, необхідно досліджувати хімічні реакції поліфенолів та їх окислених продуктів (хінонів) з іншими харчовими компонентами.