Arsynenko N. Improving technology bakery a balanced chemical composition

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0413U000768

Applicant for

Specialization

  • 05.18.01 - Технологія хлібопекарських продуктів, кондитерських виробів та харчових концентратів

27-02-2013

Specialized Academic Board

Д 26.058.06

National university of food technologies

Essay

The dissertation is devoted to the scientific substantiation and the development of multicomponent flour-grain mix to enrich bakery products with maximum possible amount of balanced amino acid composition of proteins, polyunsaturated fatty оmega-3 acids and deficient in modern diets micronutrients. It was determined the technological properties of the developed composite mixes. It was investigated the course of main processes in the dough with flour-grain mixes. The technology of bread with the use of flour-grain mixes for bakery products with a balanced chemical composition was developed. It was estimated the consumer properties of the new bread "Harmony". The normative documentation was developed. The proposed technology was tested in a production environment and protected declaration patents of Ukraine for useful model.

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