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Документ Determining the effect of a multicomponent mixture on the quality of pastry products containing a mixture of germinated grains(2021) Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Bondarenko, Yuliia; Burchenko, Liudmila; Fain, AlbinaA bun with a mixture of germinated cereals of wheat, oats, barley, and corn is an innovative product rich in dietary fiber, replaceable and essential amino acids, micro and macro elements, vitamins. In the process of germination, grains accumulate a large number of amylolytic and proteolytic enzymes, which worsen the structural and mechanical properties of the crumb of pastry products, as a result of which it becomes sticky and wrinkled. The experimental study reported in this work aimed to improve the organoleptic indicators and prolong the freshness of pastry products whose formulation includes a mixture of germinated grains. The expediency has been proven of using the polycomponent mixture "Solodok" (Ukraine) in the amount of 3.0 % to the mass of flour in the production of pastry products in whose formulation 50 % of flour was replaced with a mixture of germinated grains. The application of the polycomponent mixture "Solodok" has a positive effect on the organoleptic and structural-mechanical properties of the product crumb. The composition of the polycomponent mixture includes safe food additives and ingredients such as ground cinnamon, dry wheat gluten, apple pectin, and ascorbic acid. It has been proven that products with the addition of the polycomponent mixture retain freshness longer, which was confirmed by a lower rate of staleness, by 59.2 %, compared to control. The stale processes in the case of using a polycomponent mixture are inhibited due to the greater accumulation of dextrins compared to control. Thus, the total content of dextrins in a pastry product is 1.668 % to DM (dry matter) while in the bun "Tsilyushcha", it is 2.443 % to DM. The study results show the technological effectiveness of the use of the "Solodok" polycomponent mixture to slow down the staleness of products and provide products enriched with a mixture of germinated cereals with satisfactory consumer propertiesДокумент Effects of multicomponent mixture "Solodok super" on the quality of wheat bread enriched with a sprouted grain mixture(2021) Bilyk, Olena; Burchenko, Liudmila; Bondarenko, Yuliia; Piddubnyi, VolodymyrThis paper is dedicated to improving the technology of bakery products made from wheat flour with added mixture of sprouted grains. The sprouted grain mixture (SGM) contains wheat, barley, corn, and oat grains, produced by “Choice” LLC (Kyiv, Ukraine). It has been proven that increasing the amount of grain mixture to 15% to weight of flour has a negative impact on sensory, physical, and chemical qualities of bread products. This amount of sprouted grain mixture reduces viscosity and increases spreading of dough, which leads to the smaller volume of the finished products. Thus when adding 15% of the mixture, it is recommended to use multicomponent mixtures. Multicomponent mixture "Solodok SUPER" has been developed and its optimal dosage has been established. Using it increases specific volume of bread products and improves their porosity and shape stability.Документ Development of a recipe for a multicomponent mixture «Solodok +» to improve the consumer properties of bakery products(2021) Bilyk, Olena; Bondarenko, Yuliia; Kochubei-Lytvynenko, Oksana; Burchenko, LiudmilaThe object of research is the technology of bakery products enriched with a mixture of germinated grains of wheat, corn, barley and oats. Investigated problem: The problem of using a mixture of germinated grains is the formation of a closure sticky crumb in baked goods with a mixture. The reason for this is the high activity in the mixture of amylolytic and proteolytic enzymes. The solution to the problem consists in the developed multicomponent mixture (MM) to improve the consumer properties of bakery products, the formulation of which includes 15 % of the flour mass of the germinated grain mixture. Main scientific results: On the basis of experimental studies, the formulation of the “Solodok+” multicomponent mixture has been developed. The mixture contains: chicory inulin, dry milk whey enriched with Mg and Mn, apple pectin, phosphatide concentrate, enzyme preparation Deltamalt FN-A 50 and ascorbic acid. The optimal dose of the “Solodok+” MM for bakery products is 2.5 % by weight of flour. The area of practical use of the research results: “Solodok+” MM is recommended to be used in the production of bakery products enriched with sprouted grains at enterprises of the bakery industry of various capacities. An innovative technological product: “Solodok+” MM helps not only to reduce the stickiness of the crumb, improve its porosity, increase the volume of products, but also lengthen the freshness of unpackaged products. Scope of application of the innovative technological product: Bakery products with a mixture of sprouted grains and “Solodok+” MM have increased nutritional value, high consumer properties and are intended for a wide range of consumers.Документ Development of a recipe for a «Solodok» multicomponent mixture to improve the quality of pastries(2021) Bilyk, Olena; Burchenko, Liudmila; Kochubei-Lytvynenko, Oksana; Bondarenko, YuliiaThe object of research in this work is a baked product enriched with a mixture of sprouted grains, ground cinnamon, apple pectin, dry wheat gluten, ascorbic acid. Pastries occupy an important place in the production and sale of food products and have a high calorie content. To reduce the energy value of pastry products, it is proposed to replace wheat flour in the recipe with a mixture of germinated grains of wheat, oats, barley and corn. In this work, the properties of such mixtures were studied using the example of a mixture of the «CHOICE» company (Ukraine). The mixture of germinated grains of cereals of wheat, oats, barley and corn of this company is rich in dietary fiber, nonessential and irreplaceable amino acids, microelements and macroelements, vitamins. It has been established that a rational substitution of premium wheat flour for a mixture of germinated grains in the recipe for pastry products is 50 %. Due to the germination process, a large amount of amylolytic and proteolytic enzymes accumulates in cereals, which impair the structural and mechanical properties of the crumb of pastry products, as a result of which the crumb of the product becomes sticky and wrinkled. The work was aimed at developing a multicomponent mixture to improve the quality of pastry products, the formulation of which includes a mixture of germinated grains. A «Solodok» multicomponent mixture has been developed, which has a positive effect on the organoleptic and structural-mechanical properties of the product crumb. The mixture contains safe food additives and ingredients: ground cinnamon, dry wheat gluten, apple pectin, ascorbic acid. It has been established that the introduction of the «Solodok» multicomponent mixture into the dough leads to the replacement of the fermentation process with the stage of sedimentation. The use of a multicomponent mixture leads to an improvement in the organoleptic characteristics of rich products, an increase in the specific volume of products, and an improvement in the development of the porosity of products. Adding a mixture of sprouted grains and a «Solodok» multicomponent mixture leads to a change in the traditional taste, the products acquire a pleasant aftertaste of sprouted cereals and cinnamon. The use of a mixture of germinated grains and a «Solodok» multicomponent mixture in the recipe for pastry products leads to a decrease in the energy value of pastry products in comparison with the control.Документ Application of a multi-component bakery improver in the technology of wheat bread enriched with the mixture of sprouted grains(2022) Bilyk, Olena; Burchenko, Liudmila; Bondarenko, Yuliia; Vasheka, Oksana; Rak, ValentinaThe aim of the study was to develop the composition of a multi-component baking improver to preserve the sensory properties and prolong the freshness of bread made from wheat flour with the addition of a mixture of germinated grains. The development of the composition of the multi-component baking improver (MBI) was carried out using the influence of individual food additives on the quality of bread. The effect of MBI on bread staling was assessed by changing the deformation of the crumb, the formation of an under crust layer, and the accumulation of aromatic substances and dextrins in the bread. The composition of MBI includes whey powder enriched with Mn and Mg, wheat gluten powder, chicory inulin, carboxymethyl cellulose, lactic acid, phosphatide concentrate, and enzyme preparation Deltamalt FN-A50. For the production of wheat bread containing a mixture of sprouted grains, 15% by weight of flour, it is advisable to add the multicomponent baking improver in the amount of 1.8% by weight of flour. Addition of MBI ensured the sensory characteristics and specific volume of bread enriched with the mixture of sprouted grains, which did not differ from control. Incorporation of the multi-component baking improver increased the overall, plastic and elastic deformations of the crumb of the bread, reduced the crumb's crumbliness and the thickness of the under crust layer. The deformation of the crumb of bread enriched with a mixture of sprouted grains and developed multi-component baking improver was after 72 hours of storage by two times greater than of the control (wheat bread). Іn bread containing the mixture of sprouted grains, 15% to the weight of flour, the addition of the multi-component baking improver increased the accumulation of low molecular weight dextrins by 77.6% compared to control. The use of the developed multi-component baking improver has a positive effect on the quality of wheat bread enriched with the mixture of sprouted grains and prolongs bread freshness up to 72 hours without packaging