Pysarets O. Improvement of bakery products technology with corn flour application

The thesis is devoted to the improvement of bread technology with corn flour application. The chemical composition and technological properties of whole-corn flour in comparison with wheat flour are investigated. The effect of whole-corn flour on the manufacturing processes and finished products quality is defined. The effectiveness of replacement flour in bread recipe by 15% whole-corn flour is installed. The technological measures and dough cooking methods with whole-corn flour to produce good quality finished products are substantiated. The essence of biochemical, microbiological and colloidal processes in technology of wheat bread with whole-corn flour are disclosed and changes in protein-protease and carbohydrate-amylase dough's complexes are disclosed. It has been established that whole-corn flour brewing and adding of concentrated lactic acid starter, acid whey and dry wheat gluten are helping improve the quality of bread from corn flour. Based on series of case studies the specification standards on "Wheat-corn bread" and "Wheat-corn bread with whey" were approved.