Тези доповідей, матеріали конференцій
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Документ Лецитин, як харчова добавка із широким спектром застосування(2024) Мартинюк, Валерія Андріївна; Бойчук, Тетяна МихайлівнаПроаналізовано літературу та встановлено, що соняшниковий лецитин широко використовують у харчовій промисловості в якості емульгатора, стабілізатора.Документ The influence of pumpkin protein concentrate on the kinetics of sugars in the process of manufacturing wheat bread(2023) Shevchenko, AnastasiiaThe aim of the work was to find the effect of pumpkin protein concentrate in combination with sunflower lecithin on biochemical processes in dough from wheat flour. It was established that the addition of 5 % pumpkin protein concentrate did not affect the amount of accumulated sugars, and the addition of 10% and 20 % reduced this indicator by 0.8% and 3.1 %. The amount of fermented sugars decreased by 1.2–8.4 %. This was due to the fact that proteins of pumpkin protein concentrate form complexes with wheat flour starch. This caused deterioration of access of enzymes to starch grains. As it can be seen biochemical processes in dough from wheat flour was influenced in case of addition pumpkin protein concentrate, mainly in terms of amount of fermented sugarsДокумент Influence of sunflower lecinn on quality indicators of wheat bread(2023) Shevchenko, AnastasiiaLecithin participates in almost all biochemical processes of the human body, in the formation of cell membrane structures. It is advisable to use sunflower lecithin, because it helps to lower cholesterol, improves digestion and contains a high percentage of phosphatidylcholine, which is recommended for use in diseases of the gastrointestinal tract. According to sensory indicators, the product met the standard, the addition of lecithin did not affect the color, taste and smell of the products. Porosity remains uniform, small, thin-walled. The acidity of the dough samples did not change, but the gas-forming capacity increased by 0.9%. This can be explained by the presence of choline in the composition of lecithin, which improves the fermentation capacity of yeast, which has a positive effect on the condition of yeast cells. The specific volume of bread increased by 4.5%, which correlates with increased gas formation. The dimensional stability of bread also increased by 8.9%. At the same time, the porosity of the products improved by 2.7%.Документ Influence of sunflower lecithin on conformational changes in dough and bread from wheat flour(2023) Shevchenko, Anastasiia; Drobot, Vira; Litvynchuk (Vorontsova), SvitlanaThe use of food additives of various direction became widespread to improve the quality of bakery products. One of these additives is lecithin, soy lecithin is used to a greater extent. However, given the residual amount of phytoestrogens in it, sunflower lecithin should be preferred. The spectrum of wheat flour has mainly a higher intensity of reflection than the spectrum of sunflower lecithin, however, this tendency is broken in some sections of wavelengths. The reflection spectra of dough and bread samples are located below the spectra of raw materials, with the exception of some extrema, the reflection coefficient decreased accordingly. At a wavelength of 2100 nm, which characterizes protein structural groups, there is a minimum extremum for all samples except lecithin, the value of the relative reflectance of the flour sample is 0.49, the dough after kneading is 0.34, after fermentation is 0.24, bread is 0. 21. This can be explained by the fact that lecithin does not participate in the formation of gluten and causes a decrease in its amount. Considering the valuable properties of sunflower lecithin both for improving the properties of the dough and for the human body, it is a promising raw material for use in bakery production.Документ Changes and redistribution of structural groups in dough and bread with pumpkin cellulose and phospholipids(2023) Shevchenko, Anastasiia; Drobot, Vira; Litvynchuk (Vorontsova), SvitlanaWheat flour, pumpkin cellulose and lecithin have different chemical compositions, so this will affect the change in the basic structural units of dough and bread with these components in the recipe. Changes and redistribution of structural groups were analyzed after kneading the dough, after 3.5 hours of its fermentation and in finished bread. The spectra of the dough of the control sample and with the replacement of 7% of wheat flour with pumpkin cellulose after kneading practically coincide, although the spectrum of the sample with added raw materials is slightly lower. This is explained by the fact that the biopolymers of the raw materials have not yet interacted, as little time has passed for this. During fermentation, a process of proteolysis occurs in the dough, the course of which can be observed by the extremum at a wavelength of 1770 nm. The spectral index of the control sample after fermentation was higher than the spectral index of the sample with replacement, indicating that the dietary fiber of the pumpkin cellulose retards the development of the gluten framework. In addition, pumpkin cellulose does not contain gluten proteins in its composition, which leads to a decrease in their amount in the dough with this raw material.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 Процес газоутворення в тісті з рисовим борошном та фосфоліпідами(2021) Шевченко, Анастасія Олександрівна; Дробот, Віра ІванівнаВстановлено, що сумарне газоутворення в тісті з лецитином - 864 см3, порівняно з контролем - 856 см3. З рисовим борошном газоутворення становило 928-1016 см3, залежно від дозування. Динаміка газоутворення свідчить по інтенсифікацію виділення діоксиду вуглецю при внесення лецитину та зі збільшенням дозування рисового борошна. It was found that the total gas formation in the dough with lecithin - 864 cm3, compared to the control sample- 856 cm3. With rice flour gas formation was 928-1016 cm3, depending on its dosage. The dynamics of gas formation indicates the intensification of carbon dioxide emissions during the introduction of lecithin and with increasing dosage of rice flour.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.