Shevchuk O. The refinement of technology of pastry products made of frozen dough half-finished products

The dissertation is dedicated to the relevant in the dread baking matter of prolongation of term of pastry products storage using the method of low-temperature processing of dough half-finished products and improvement of their quality thanks to using dry wheat gluten. Ascorbic acid and enzyme preparations “Gluzim”10000 and “Fungamil super BR”. The influence of the above-mentioned additions on the structural and mechanical characteristics of dough, biochemical and rheological processes in it. Technological process and the quality of pastry products has been searched. It is proved that these additions improve the quality of pastry products. For this has been worked out the composition of additions on the bases of dry wheat gluten, ascorbic acid and enzyme preparation “Gluzim”10000. The appropriate investigation has been carried out as for the determination the more stable pressed yeast ti low temperature processing among the native progucers. The matter of influence low temperature to the carbohydrate-and the albuminous and proteolytic complexes of the dough has been viewed