Yevseyenko T. The refinement of pasta enriched with egg products technology

The dissertation is dedicated to the actual objective of the macaroni branch which is – improvement of the pasta product’s quality, their nutritional value in course of refinement of egg enriched pasta product’s technology. The said refinement lays in the use instead of egg powder dry egg white (DEW) and the enzymatic additive “Noopazyme” along with maintaining the optimal technological process parameters and regimes of pasta production. The enzymatic additive “Noopazyme” causes not only the qual-ity growth of egg pasta products, but also of those manufactured of poor quality of flow. Pertinent to this, the optimal dosage of DEW and “Noopazyme” has been determined. The kinetics of drying of egg and DEW pasta products was studied. The expedience of the hygrothermal egg pasta product processing application before their drying has been proven. Scientifically grounded are the mechanisms of the bettering action of DEW and “Noopazyme” towards the quality of pasta products. Keywords: quality of pasta products, nutritional value, dry egg white, enzyme “Noopazyme”, optimization of technological parameters.