Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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Документ Structural and mechanical properties of dough with oat bran and phospholipids(2022) Shevchenko, Anastasiia; Drobot, ViraThe effect of oat bran on the structural and mechanical properties of the dough with lecithin was determined. Samples of dough from high-grade flour with leci-thin (3% by weight of flour) and oat bran in different amount were prepared. The addition of oat bran reduced the gas-holding capacity of the dough. The viscosity of the dough also changed with the introduction of oat bran: the diameter of the dough ball during fermentation decreased with increasing dosage of additive.Документ Influence of food additive – sunflower lecithin on the properties of dough for manufacturing bakery products(2021) Shevchenko, Anastasiia; Drobot, ViraThe effect of lecithin on the gas-forming ability of the dough was determined. Samples of dough from high-grade flour with lecithin (3% by weight of flour) were prepared. Lecithin helps to improve the fertility of yeast due to its plastici-zation and the presence of choline, which has a positive effect on the condition of yeast cells. Analysis of the dynamics of gas formation showed the intensification of the released carbon dioxide in the sample with introduction of lecithin. Studies of the quantity and quality of gluten showed a decrease in the amount of raw and dry gluten. The addition of lecithin causes an increase in elasticity, reducing the dilution of the dough.Документ The process of gas formation in the dough with oat bran and phospholipids(2021) Shevchenko, Anastasiia; Drobot, ViraThe effect of oat bran on the gas-forming ability of the dough with lecithin was determined. Samples of dough from high-grade flour with lecithin (3% by weight of flour) and samples with the addition of oat bran in the amount of 5, 7, 10, 15% to replace wheat flour were prepared. Lecithin helps to improve the fertility of yeast due to its plasticization and the presence of choline, which has a positive effect on the condition of yeast cells. But it is reduction of gas formation with oat bran, which will further affect the quality of finished products.Документ Influence of whey protein on the technological process of making bread with fructose and minerals(2018) Shevchenko, Anastasiia; Drobot, ViraThe influence of whey protein on the technological process of making bread was conducted. As indicators of the process there were investigated elastic properties of dough by studying specific volume, visco-plastic properties by spreading dough balls, quantity and quality of gluten and gas producing ability.