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Документ Studying the effect of the integrated bread baking improver "Mineral freshness super" on consumer properties of wheat bread(2019) Bilyk, Olena; Bondarenko, Yuliia; Kochubei-Lytvynenko, Oksana; Halykova, Esma; Fain, AlbinaScientists from the National University of Food Technologies (Ukraine) developed the integrated bread baking improver "Mineral Freshness Super" whose formulation includes nutritional supplements with the GRAS status. The integrated bread baking improver is composed of a functional base, white pharmacopoeial clay, and an active part ‒ the enzymatic preparations Alphamalt VC 5000 and Novamil 1500MG, maltodextrin, sunflower-derived fat-free lecithin, apple pectin, dry wheat gluten and ascorbic acid. Technological efficiency has been proven to use the integrated bread baking improver "Mineral Freshness Super" in the amount of 1.5 % by weight of flour in order to slow the staling of wheat bread, baked according to the accelerated technology. We have determined regularities in the influence of the integrated bread baking improver "Mineral Freshness Super" on quality of wheat bread. It was established that introducing it to dough results in an increase in the relative volume of products, improves shape formation, porosity, and reduces the duration of fermentation by three times, specifically to 20 min. It has been proven that products with the addition of the integrated bread baking improver "Mineral Freshness Super" retain freshness better, which is confirmed by the increase in the overall deformation of crumb, by a smaller layer under the crust, and by fewer layers of air in the products' crumb. We have observed more accumulation of dextrins and bisulfite binding substances in products when using integrated bread baking improver "Mineral Freshness Super", indicating the inhibition of staling and improvement in consumer properties. Results of our study prove the expediency of using the integrated bread baking improver "Mineral Freshness Super" in the technology of wheat bread to prolong its freshness up to 72 h when storing unpacked.Документ Investigation of influence of inulin made from cycoria on structural-mechanical properties of wheat dough(2019) Bondarenko, Yuliia; Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Halykova, Esma; Fain, AlbinaBread made from wheat flour in chemical composition is not well balanced for vital ingredients. One of its drawbacks is that with a high content of carbohydrates in it there is little dietary fiber, therefore, it is promising to enrich it with inulin-compliant products. The inclusion of inulin made from chicory in the recipe of wheat bread to influence the formation of the rheological properties of the dough, which will affect the quality of the finished products. Therefore, the object of research in the work is the dough of wheat flour of the first grade, the recipe of which includes inulin made from chicory. During the research, inulin made from chicory «Cosucra» (Belgium) is used in the amount of 5, 10, 15 % by weight of flour. It is established that the addition of inulin leads to an increase in the elastic properties of the dough, especially with an increase in the dose of inulin by more than 10 %. Increasing the dose of inulin up to 15 % and more along with an increase in the elastic characteristics reduces the dough elasticity, causing a significant deterioration in the volume of products. It is proven that a decrease in the specific volume of products and an increase in the elastic characteristics of the crumb are the limiting factors of using inulin products in the formulation of more than 10 % by weight of the flour. Use in the formulation of inulin bread in the amount of 10 and 15 % by weight of flour due to the increase in the elastic properties of the dough leads to a significant deterioration in the volume of products. The taste and aroma of inulin products are inherent in wheat bread. Due to the inclusion of inulin wheat bread in the recipe, the products acquire prebiotic properties, however, the effectiveness of using inulin to improve the quality of finished products is possible with dosing 5 % by weight of flour. For greater enrichment of bakery products with dietary fiber, it is possible to use the dosage of inulin 10 % by weight of flour, but to apply technological measures to improve the quality of products.