Fedorova T. The developing of technology of usage of triticale flour in bakery

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0404U002318

Thesis Registration Form

0404U002318.pdf

Applicant for

Specialization

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

10-06-2004

Specialized Academic Board

Д 26.058.04

National university of food technologies

Essay

The thesis is dedicated to the making and substantiation of technology of bread with triticale flour manufactured of a grain with phenotype of rye. The chemical composition and bakery property of rye flour studied in the work. The expediency of cooking of the dough from its on dense sours is established. On the basis of analysis of influencing of technology factors on biochemical, microbiological and colloidal processes, that current in time maturing of dough intermediate products, the optimal parameters to technological process of manufacturing of bread from this flour are established, the theoretic and practical aspects of accelerated know-how of manufacturing of bread, also are formulated alimentary value of bread with triticale flour of a definitely.

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Files

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