Kapetula S. Improvement of the technology of biscuit intermediate products for the pastry

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0413U002318

Thesis Registration Form

0413U002318.pdf

Applicant for

Kapetula Sergey Markiyanovich

Specialization

05.18.01 - Технологія хлібопекарських продуктів, кондитерських виробів та харчових концентратів

Date of defense

21-03-2013

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The thesis is dedicated to the stabilization of foamy structure of biscuit intermediate products by the use of the protein-bearing raw materials to expand the intragroup assortment of biscuits - the main biscuit for a roll, the buttery biscuit and to improve the technology of their production. On the results of the complex of theoretical and experimental researches, the choice of dry albumin and amaranth flour was grounded, their chemistry was studied and technological expediency of dry albumin and amaranth flour application in the production of biscuits was proven.

Thesis supervisor

Iorgachova Ekaterina Georgievna

Official opponents

Ковбаса Володимир Миколайович
Сирохман Іван Васильович

Files

Автореферат.doc

Диссертация.doc

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