Savchuk N. A development of bread technology made from a low baking properties flour by usaging improvers Кількісні характеристики дисертації

. The hesis is dedicated to elaborate composition of powder baking improvers on the basis of ferment preparations, development of bread technology made from a low baking properties flour, prolonging bread freshness. The influence of improvers on biochemical and microbiological processes in the test is studied, which improve the speed of dough and the structural - mechanical property of intermediate products, which im- proved by conformant action of enzyme glucooxidase, Acidum ascorbinicum and emylsifier. Starch trans- formation is studied under activity of maltogenic a-amylase and the of starch retrogradation process is de- tected. On the basis of processes analysis of processes, which take place when compound is acting on the basic biopolimers of flour the scheme of bread production with improvers is offered. Keywords: enzymes of a new generation, -SH- of group, -S-S- of connection, protein matters, oxidation, figure of merits, stylling process, starch retrogradation.