Yaremenko O. Pastry Technology Improvement by means of Lessening of Glicemic Load, Caloric Content and Development of Physiological Value

The candidate's thesis is devoted to the protracted saccharine short pastry technology improvement by means of lessening of glicemic load, caloric content and development of physiological value. It is scientifically proved that the usage of such sweeteners as lactitol and mixtures of lactitol and fructose in technologies of protracted saccharine short pastry of reduced glicemic load, and the usage of dietary vegetable fibres of Beneo HPX, with the purpose of lessening of caloric content of this kind of pastry to the reduced level is rational. Technological properties of such sweeteners as lactitol and fructoses have been investigated as well. The influence of lactitol, fructoses and the mixture on their basis on physical, structural and mechanical properties of dough and baked products has been defined too. It has been established that it is expedient to use lactitol in technology of saccharine and short pastry, but it is expedient to use lactitol in an amount of 8 % to the mass of the finished product in the production of the protracted pastry. The possibility of the dietary fibres usage in technologies of saccharine and short pastry of reduced caloric content is scientifically proved. The rational usage of wheat embryos, flax oil and vegetable puree in pastry technology of improved physiological value has been established too. Recipes of the new types of protracted, saccharine and short pastry have been developed and ratified in joint-stock company 'Ukrkondyter', production and clinical approbation is approved. The sphere of working results using is food retail industry, branch - confactionary