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Документ Effect of structure forming additives on the of water bond forms in gluten-free macaroni dough made from corn flour(2017) Rozhno, Oleksandr; Yurchak, Vera; Holikova, TatianaThe water bond forms in dough for gluten-free macaroni products made from corn fine meal flour with addition of different structure forming additives - xanthan, carboximethylcellulose (CMC), gelatin and dry egg white - have been investigated. Research shows that speed of drying of macaroni products made from corn flour with xanthan, gelatin and dry egg white (till first critical moisture (W1 cr)) is higher that contribute to apply harder drying regimes in first period. W1 cr for corn macaroni samples is 28.70-23.40 % that is less than in the wheat products.Документ Research on technological properties of potato cellulose for bread production(2016) Silchuk, Tatiana; Nazar, Mariana; Holikova, TatianaThe problem of deficiency of food fibers in food rations leads to the necessity of searching new sources of ballast compounds. One of the perspective ways of solving this problem is the use of potato cellulose to fortify by food fibers daily used products such as bread and bakery products. Potato cellulose is a high dispersive and contains a high amount of food fibers. Water absorption of potato cellulose has been investigated as well as its effect on the quality of dough and bread. Potato cellulose has water absorption between 1.5 … 2 times higher than in wheat bran thus giving the possibility of making ready products of proper quality. The effect of food cellulose addition to the gluten content in dough has been presented. The expediency of potato cellulose used to enrich ready bread products has been proven.Документ Water bond forms in the dough and sorbtion properties of gluten-free macaroni products made from corn flour(2017) Rozhno, Oleksandr; Yurchak, Vera; Holikova, TatianaAuthors have developed macaroni products made from fine meal corn flour with usage of structure forming additives of different nature and without them. The correlation of water of different bond forms in macaroni dough with different structural forming additives and without them has been investigated. Results show that water of macro and microcapillaries is prevalent in the corn dough – 39.40 - 54.69 % of overall amount of water. Osmotically bound water amounts 18.75 – 28.04 %, adsorbically bound water -18.49 – 23.13 % of overall amount of water. Absorbtion capability of the macaroni products and amount of adsorbed water have been determined. The micropore structure of these samples was characterized. The correlation between structure of macaroni products, both amount of adsorbed moisture and energy of sorption were proven. The amount of monomolecular layer’s moisture for gluten-free corn macaroni products is significantly higher – in 1.2 – 1.5 times – when compared to the wheat macaroni products. Due to this corn samples obtain higher energy of moisture sorption. The correlation between structural characteristics of the macaroni samples and its quality was shown.Документ The refinement of technology of macaroni products enriched with whortleberry(2016) Holikova, Tatiana; Babich, OksanaThe quality of macaroni products with addition of 5 – 10 % whortleberry powder to the weight of flour have got violet color, improved cooking properties. The increasing of whortleberry dosage till 15 % effects more acidity of macaroni and lower durability on 30 %. Whortleberry powder causes decreasing of gluten content and its hydration. And gluten has got more elastic properties. Components of whortleberry effect dehydration of macaroni dough and prevent biopolymers wheat flour to form a dough. Whortleberry powder encourages forming of small friability dough that fasten pressing of products. By means of Box-Wilson method the optimal technological parameters have been determined, such as dosage of whortleberry powder – 4 % to the weight of flour, temperature of water for the dough kneading – 37.Документ Effect of plant protein isolates on the structural – mechanical properties of wheat dough(2017) Makhynko, Valeriy; Drobot, Vira; Holikova, TatianaThe results of using isolates of soya, pea and rice flour as well as of dry wheat gluten in the making of bread dough have been presented. Taking into account the high water absorption capacity of these products, effect of the protein isolates on the structural-mechanical properties of the dough has been investigated. On the basis of farinogram curves the additional quantity of water needed to obtain proper structure of dough made from all types of raw materials has been determined. A formula of calculation the additional quantity of water has been proposed. It proves that most quantity of water is needed for dough with isolate of soya protein – 2.3 g per 1 g of added isolate. Isolate of pea protein needs additionally 1.5 g of water, dry wheat gluten – 1.3 g, and isolate of rice protein – 0.9 g of water. The proposed calculation has been checked for mixes with different proportion of raw materials and its effectiveness has been proven. The calculation method was used to determine the additional quantity of water required to obtain wheat dough with necessary structural and mechanical properties.Документ Using of Marinades in Cooking Technologies of Main-Course Dishes(2014) Tatsenko, Olexiy; Holikova, Tatiana; Smirnova, ElizabethThe objective of this study is to investigate technological properties of grilled meat stakes. The thermal losses and duration of cooking to the readiness of beef, pork, mutton and veal stakes have been evaluated. The impact of vinegar- and oil-based marinades on this process has been studied. The recipe of marinade with kefir and kiwi fruit has been proposed. Kiwi contains food organic acid that leads to softening of meat and kefir is probiotic product that increases the food value of ready meal. It has been founded that such a marinade has the highest degree of absorption by the product. The caloric value of ready-made dishes has been calculated. Recommendations on further using of marinades in the sphere of restaurant business have been offered.Документ Study of the mechanism of the retarding effect by using natural gums(2013) Palyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana; Fomenko, VenіamіnThe mechanism of natural gums' effect on the preservation of bread freshness has been studied. The stage of bread staleness was estimated from the deformation of bread’s crumb. Hydrophilicity and texture of bread crumb were also considered. The mechanism of gum’s effect on the process of bread staling was studied by determining the respective change in the state of flour starch crystal structure, which was assessed by qualitative Roentgen phase analysis and the change of bread matter moisture bonds with the addition of gums, which was determined by the method of differential thermal analysis. As the result of the research, it was found that addition of natural gums accommodates bread shelf-life extension by means of crumb texture change, as well as the effect on bread biopolymer moisture bondsДокумент The researching of technological parameters of pasta producing with quality improver(2006) Yurchak, Vera; Holikova, Tatiana; Verbiy, VictorThe researching of enzymatic additive “Noopazyme” as improver in producing the pasta from baking flour that is topical today is presented in papers. The influence of “Noopazyme” on the technological processes of dough kneading and forming of products is installed. It gives the possibility to prove and regulate the technological parameters of pasta producing depending on quality of raw and applying equipment.