Cherkashina V. Formation of merchandising properties of frozen dough semi-products with the addition of plant material

Object of investigations - commodity properties of frozen dough semi-products .The aim of the dissertation work is the formation of commodity and functional and technological properties of frozen dough semi-products by the addition of plant material. Research methods - organoleptic, physico-chemical and microbiological methods. For information about the mechanism of change commodity characteristics of frozen yeast semi-products with the addition of plant material obtained by krioskopichnyh methods, differential scanning calorimetry (DSC), nuclear magnetic resonance (NMR). The scientific novelty of the results is found that the addition of herbal preparations in dough temperature of crystallization water displaces toward lower temperatures, which improves the integrity yeast cells and promotes their activation after refrigeration storage. Found that potato and vegetable plasma is an additional source of structural materials (cellulose, starch, protein, pectin), which maintain the yeast cells from the negative impact of cold due to binding of free water. Determined that the preliminary freezing potatoes start causing enzymatic hydrolysis of starch, and during rapid defrosting product in the microwave field is complete breakdown of starch to glucose and activation of yeast cells after refrigeration storage, and as a consequence - to improve the rheological properties of products from frozen dough preparations. It is shown that partial replacement of water recepturnoyi vegetables plasma, speaking an additional source of flavor and fragrances, improves the organoleptic properties of the finished product and variety in the domestic segment of the frozen dough preparations. Complex obtained new results on the functional and technological, physical and chemical indicators of safety of frozen dough half-finished product with the addition of plant material during refrigeration storage. The results introduced in the food industry and in the learning process. The branch of application - food industry.