Dugina K. Improving of technology of grits with high nutritional value.

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0414U004463

Thesis Registration Form

0414U004463.pdf

Applicant for

Specialization

  • 05.18.02 - Технологія зернових, бобових, круп`яних продуктів і комбікормів, олійних і луб`яних культур

07-10-2014

Specialized Academic Board

Д.26.058.06

Essay

Thesis is devoted to the scientific substantiation and development of technology of grits with high nutritional value (GHNV). The expediency of technological efficiency and increasing of nutritional value of grits by usage of flour mixtures and applying of functional animal proteins (FAP) for providing of necessary structure of products is shown. Prescriptions of flour mixture compositions for the production of GHNV are substantiated. The influence of FAP on organoleptic and cooking properties of GHNV is determined. The influence of FAP on main technological stages behavior - shaping and drying is researched.

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Files

aref.doc

dis.doc

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