Bodak M. Investigation of consumer properties, quality and improved preservation of honey-cake

Dissertation is devoted to problems of improving the consumer properties, quality and safety of custard and custard honey-cakes with fillings. Proved antioxidant properties of herbal supplements (inflorescence elder, marigold, thyme, oregano, ginger powder) and new formulation compositions that enhance the nutritional and biological value of cakes using bee products, technical resources, enriching protein (skimmed milk and caramelized condensed, dry whey), sweeteners, raw fruit (blueberry jam and apple filling). Confirmed the enrichment of cakes essential amino acids, minerals and vitamins. Roentrenologik studies have suggested a positive impact on the conservation of raw materials as new cakes improved composition. Diffractiongrammy obtained showed destruction of the crystal structure crumb products. The results determine the toxic elements and microbiological research in food samples showed an improved safety of the new cakes during storage. The changes of quality of the developed products in the storage and set the terms of their suitability for consumption. The high efficiency of polypropylene package to the inhibition of oxidation and hydrolysis of fatty bases cakes, packages of metallized oriented polypropylene and cardboard boxes with plastic styling for slowing the process staling. Developed and approved by regulatory documentation (technical instructions and recipes for new improved ). As a result of the development and introduction of new improved honey-cakes made of the proper social and economic benefit.