Bilyk O. The refinement of bakery foods' technologies made of flour with reduced bakery characteristics

The dissertation is dedicated to the actual task for bakery branch of quality improvement of bakery foods made of flour with reduced content of gluten and its poor quality, through perfection of technologies of bakery foods due to usage of gluten and enzymatic agent of proteolytic activity of Neutrase 1,5 MG, as well as provision of standard quality measures of bakery foods at usage of Acetate Calcium as inhibitor of potato disease of bread by the way of using of FP of amylolytic enzyme activity of Fungamyl 2500 SG and ascorbic acid.The mechanism of improving activity of gluten and enzymatic agent Neutrase 1,5 MG and Fungamyl 2500 SG on the quality of bakery foods, has been schientificallyproved. On the basis of this research a perfected technology for bakery foods made of flour with reduced baking characteristics has been proposed for using. Key words: gluten, enzymatic agent Neutrase 1,5 MG and Fungamyl 2500 SG, Acetate Calcium, ascorbic acid, quality of bakery foods.