Roglev I. Improving technology for semi frozen yeast food products

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0415U003773

Thesis Registration Form

0415U003773.pdf

Applicant for

Specialization

  • 05.18.16 - Технологія продуктів харчування

24-06-2015

Specialized Academic Board

Д 26.058.07

National university of food technologies

Essay

The dissertation is devoted to improvement of technology for semi-frozen food products. Been shown the feasibility of using yeast "Gloria gold" and "Optima" hydrolysed lecithin and ascorbic acid to flour weight determined positive influence dosage 5% sugar and 10% of margarine on the quality of finished products. The mathematical model of defrosting dough semis. An optimal humidity test, which is 37%. The normative documentation on production of frozen dough semis.

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Files

aref.doc.doc

dis.doc.doc

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