Sokolova N. 3. Improving technology bakery products from wheat flour using hop extracts

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0413U002319

Thesis Registration Form

0413U002319.pdf

Applicant for

Specialization

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

21-03-2013

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

3. The question of improving the technology of bakery products from wheat flour using hop extracts to stabilize the process and increase the quality of bakery products from wheat flour is devoted in dissertation. The condition of hop extracts with specific functional and physiological properties whose use in baking technology allows stimulate the cultivation of microorganisms adjust their species composition and activity of microorganisms, regulate the activity of enzymes and structural and mechanical properties of the dough mass are studied.

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Files

Диссертация СОКОЛОВА.pdf

автореферат Соколовой Н.Ю.pdf

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