Sytnyk I. Elaboration of bread technology for ecologically contaminated areas with usage of seaweed zostera Кількісні характеристики дисертації

Dissertation was dedicated to elaboration and scientific substantiation of bread technology with usage of seaweed zostera with the purpose of granting improving properties to bread. The influence of the component on technological parameters and quality of bread, on biochemical and microbiological processes in the dough and also on its structural-mechanical property is investigated in the work. It is shown in the work of zostera increases food value of bread thanks to its enrichment by biologically fissile structures, such as polysugar, vitamins, mineral substances. It is established radioprotective properties of bread with zostera. The theoretical and practical aspects of usage of zostera, that were taken as a principle of rational technology of bread for ecologically contaminated areas were formulated in the work. Keywords: food value, bread, preservation, zostera, quality, waterabsorb capacity.