Kotuzakи О. Development of technologies and formulations of the sponge semi-finished products on the basis of non-traditional types of flour

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0414U001083

Thesis Registration Form

0414U001083.pdf

Applicant for

Specialization

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

24-12-2013

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The thesis is devoted to improving the quality of biscuit products (primary, oil) and diversification through the use of non-traditional types of flour of different products of processing grain and cereal crops. The influence of these types of flour mixtures at the structural-rheological and physico-chemical properties of biscuit dough, quality indicators of biscuit semi-finished products. It is proved that using these types of flour in technology biscuit semi-finished products allows to reduce the intensity of changes to the original properties, baked biscuits during storage.

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Files

АВТОРЕФЕРАТ повний Котузаки.doc

Котузаки диссертация и додатки.doc

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