Gavrish T. Improvements of technology of bread froam weak wheaten flour

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0405U004019

Thesis Registration Form

0405U004019.pdf

Applicant for

Specialization

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

19-10-2005

Specialized Academic Board

Д 26.058.04

National university of food technologies

Essay

The dissertation is devoted to a question of improvement of technology of bakery products from weak wheaten flour by addition of glycerin with organic acid. Theoretical and experimental researches have permitted to make a conclusion about expediency of entering of glycerin with organic acid in bakery products of weak wheaten flour. It has been found that the glycerin with organic acid promotes gluten strengthening, low-molecular fraction content is being decreased; high-molecular fraction content is being simultaneously increased that results in significant improvement of dough’s and breads struc-tural-mechanical properties. Normative documentation has been devised; the improved technology has been tested at baking enterprise; the economic effect from this technology introduction to enterprises has been calculated. Key words: wheaten flour, organic acid, glycerin, bakery products.

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Files

DODATKI-10ЕкономЕф.doc

DODATKI-11ТУ У.doc

DODATKI-12Пат.doc

DODATKI-13ВистДег.doc

DODATKI-14АктиВпровадження.doc

DODATKI-15МетодЗеки.doc

DODATKI-1АдгезГраф.doc

DODATKI-2Апплик.Спирт.doc

DODATKI-3КалибрГрафСпирт.doc

DODATKI-4Шкала.doc

DODATKI-5ТблВосполн.doc

DODATKI-6ТИ.doc

DODATKI-7Експлікація.doc

DODATKI-Д О Д А Т К И1.doc

DODATKI-КалибрГрафПовНат.doc

dis.1.1-37.doc

dis.2.38-48.doc

dis.3.49-65.doc

dis.4.66-93.doc

dis.5.93-121.doc

dis.6.122-158.doc

Авторефрат.doc

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