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https://dspace.nuft.edu.ua/jspui/handle/123456789/37687| Title: | Influence of food additive – sunflower lecithin on the properties of dough for manufacturing bakery products |
| Authors: | Shevchenko, Anastasiia Drobot, Vira |
| Keywords: | lecithin phospholipids bakery product dough кафедра технології хлібопекарських і кондитерських виробів |
| Issue Date: | 2021 |
| Citation: | Shevchenko, A. Influence of food additive – sunflower lecithin on the properties of dough for manufacturing bakery products / A. Shevchenko, V. Drobot // Problems and practical approaches to the production and regulation of the use of food additives in the European Union countries and in Ukraine : proceedings of the Іst International Scientific and Practical Conference, November 30, 2021. – Kyiv : NUFT, 2021. – Р. – 62– 63 |
| Abstract: | The 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. |
| URI: | http://dspace.nuft.edu.ua/jspui/handle/123456789/37687 |
| Appears in Collections: | Тези доповідей |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| mcsaoiofaslotpodfmbp.pdf | 309,43 kB | Adobe PDF | View/Open |
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