Karpyk H. Improving the Technology of Pasta Enriched with Dietary Fibre

The thesis is devoted to the improvement and scientific grounding of the technology of producing pasta enriched with dietary fibre of wheat bran and whole grain wheat flour, with the aim of creating of the functional setting products. The chemical composition, physical and chemical characteristics and technological properties of whole grain wheat flour and bran as raw materials for the production of pasta were researched. The appropriateness of their use and reasonable bran dosage for enriching pasta with dietary fibre were grounded. The impact of the said raw material on the quality of pasta was studied. The effect of bran and whole-grain wheat flour on the forms of moisture bond in pasta dough was investigated. It was established that their use forwards the increase of the moisture of macro and micro capillaries, osmotically bound moisture and favours the reduce of high binding energy moisture. It was proved that the sorption capacity of pasta increases with increased content of dietary fibre. The adsorption pore volume, specific surface are and reduction of the average pore diameter forwards the increase of the hygroscopic properties of pasta. The parameters of dough preparing were reasoned and the modes for drying products were recommended. The nutritional value of pasta enriched with dietary fibre of wheat bran and whole grain wheat flour was defined. The changes of pasta's quality parameters during their storage were investigated and storage lives were recommended. The hardware-technological scheme and the regulatory documentation on pasta enriched with dietary fibre were designed. The enhanced production of pasta was tested on the production sites of the Private Entrepreneur Vartanyan O.A., under "Mc Vary Ecoproduct".