Shevchenko, Anastasiia2021-06-292021-06-292021Shevchenko, A. Influence of micellar casein on change of acidity and fractional composition of proteins in dough for bakery products / A. Shevchenko // International scientific and practical conference: innovative processes and technologies. – Kutaisi : Akaki Tsereteli State University, 2021. – P. 295-298https://dspace.nuft.edu.ua/handle/123456789/34681The paper presents results of the study of biochemical processes in the dough with fructose for the manufacture of bakery products with the addition of casein. The change of titrated and active acidity of the dough during fermentation and the fractional composition of protein substances in the dough were investigated. A decrease in titratable acidity during fermentation with the addition of casein was found. An increase in the content of total nitrogen, water-soluble and intermediate fraction, decrease in the amount of gluten nitrogen during fermentation was proved.enmicellar caseintitrated acidityactive acidityqualityfractional compositionкафедра технології хлібопекарських і кондитерських виробівThesis