Protsenko, LidiaPasitschnyk, IrinaYurchak, Vera2014-06-102014-06-102013Protsenko, L. The use of hop for making bread with health improving properties / L. Protsenko, I. Pasichnik, V. Yurchak // Second North and east Еuropean congress on Food NEE food-2013 : book of Abstracts, may 26 - 29, 2013. - Kyiv : NUFT, 2013. – Р. 224.https://dspace.nuft.edu.ua/handle/123456789/14892The authors researched biochemical indices of delicate aromatic and aromatic hop sorts Klon 18, Zlato Polissya, Slovyanka, Zagrava, Gaidamatsky and found that Zlato Polissya and Gaidamatsky are the most promising for bakery as they contain more polyphenols. Natural hop preparation with reduced content of bitter compounds, containing 2,5-3 times less α-acids and having slightly reduced by 8-9% content of polyphenols has been elaborated. It gives possibility to increase hop dose and enrich bread with polyphenols and other valuable hop compounds not increasing the excessive bitterness.enhophop preparationbiologically active compoundsbreadqualityхмільхмелевий препаратбіологічно активні компонентихлібякістьхмельхмелевой препаратбиологически активные компонентыхлебкачествокафедра технології хлібопекарських і кондитерських виробівThesis