Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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Документ 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 Applying of enzymatic additive as improver of macaroni products from wheat flour(2009) Voloshchuk, Galina; Kirieieva, Catherine; Yurchak, Vera; Palyvoda, Svetlana; Holikova, TatianaThe influence of xylanase enzymatic additive with complex gemicellulase and lipolytic activity to the quality of macaroni products from wheat flour has been researched. The structural and mechanical characteristics of macaroni dough, friability, speed of pressing and capacity of press as well as speed of drying have been investigated. Recommended dosage of additive is 0,001 % to the flour weight.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.