Solonyts'ka I. Development of bread-making technology increasing food value on the basis of application of leafy vegetables: parsley, spinach, amaranth

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0400U001889

Thesis Registration Form

0400U001889.pdf

Applicant for

Specialization

  • 05.18.01 - Технологія хлібопекарських продуктів, кондитерських виробів та харчових концентратів

26-05-2000

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The experimantal investigations have been carried out according to the following scheme, consisting of the following steps: studying of qualitative characteristics of the main raw materials used and enriching additives; studying of influence on the course of the technological process and its result of the enriching additives and parameters of the technological process conducting; the investigation of the model of the process on the basis of application of the most economical and effective methods of the mathematical planning of the experiments; the definition of optimum quantity of the introduced additives

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