Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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Документ Ефективність використання полікомпонентної суміші «Солодок +» у технології булочних виробів(2019) Бурченко, Людмила Миколаївна; Білик, Олена АнатоліївнаДосліджено вплив суміші пророщених зерен пшениці, вівса, ячменю та кукурудзи у кількості 10 % до маси борошна на органолептичні та фізико-хімічні показники при виробництві булочного виробу та з додаванням полікомпонентної суміші «Солодок +». The effect of a mixture of germinated grains of wheat, oats, barley and corn in the amount of 10% to the mass of flour on organoleptic and physico-chemical indicators during the production of a bakery product and with the addition of the multicomponent mixture "Solodok +" was investigated.Документ Pumpkin cellulose is a prospective additive for providing bread with healthy properties(2022) Shevchenko, AnastasiiaPumpkin cellulose is a promising raw material for inclusion in the recipe of bakery products based on wheat flour due to the high content of dietary fibers and the possibility of providing the body with a significant amount of this nutrient. In addition, such products are able to normalize the course of physiological processes in the body in modern adverse environmental conditions, neuroemotional and physical overloads.Документ Influence of pumpkin flour on sensory and physical-chemical properties of wheat bread(2023) Shevchenko, AnastasiiaPumpkin processing products are a promising raw material with high content of protein and dietary fiber. With an increase in the percentage of replacement of wheat flour with pumpkin flour, the initial and final acidity increased, which is caused by the higher acidity of the studied raw material. The dimensional stabil-ity of bread almost did not change. The specific volume decreased by 1.8-34.8% and the porosity of bread - by 8.2-26.0% due to the swelling specificity of pumpkin fiber. Taking into account the obtained results, in order to maximize the enrichment of bread with important nutrients, in particular dietary fibers, and in order to obtain high quality bakery products, it is worth replacing no more than 10% of wheat flour with pumpkin flour.Документ Functional properties of pumpkin seed flour for use in bakery products(2022) Shevchenko, AnastasiiaPumpkin processing products contribute to reducing the risk of inflammatory processes of the gastrointestinal tract, and are also recommended for diet therapy in the case of these diseases. The water-absorbing and moisture-retaining capacity of pumpkin seed flour is higher tham wheat flour, so it is needed more water to form elastic dough. It is predicted that the moisture will be well retained, and therefore the gluten subunits will be properly connected to each other and form a strong framework.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 Вплив міцелярного казеїну на кінетику цукрів в тісті для хлібобулочних виробів(2021) Дробот, Віра Іванівна; Шевченко, Анастасія ОлександрівнаДосліджували вміст редукувальних цукрів у зразках дріжджового і безд-ріжджового тіста з фруктозою та з фруктозою і казеїном. Установ-лено, що зі збільшенням дозування казеїну зменшується кількість утво-рених цукрів та їх збродження. The content of reducing sugars in sam-ples of yeast and yeast-free dough with fructose and with fructose and casein was investigated. It was found that with increasing casein dosage, the amount of formed sugars and their fermentation decreased.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.Документ Визначення впливу казеїну на пружно-еластичні властивості тіста з фруктозою(2018) Дробот, Віра Іванівна; Шевченко, Анастасія ОлександрівнаВивчали вплив казеїну, як джерела повноцінного білка, на пружно-еластичні властивості тіста для булочних виробів з фруктозою для діабетичного харчування. Дослідження проводили за фаринографом та альвеографом. The effect of casein as a source of complete protein on the elastic-springy properties of dough for bakery products with fructose for diabetic nutrition was studied. The studies were performed using farinograph and alveograph.