Abramova A. Improving technology and sponge cakes reduced glycemic and calorie sweeteners through the use of new generation

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0416U002454

Thesis Registration Form

0416U002454.pdf

Applicant for

Specialization

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

11-05-2016

Specialized Academic Board

Д 26.058.06

National university of food technologies

Essay

The thesis is devoted to the improvement of technology-dietetic sponge cakes functionality through the use of sugar replacers new generation erytritol, maltitol, izomaltitol with low calorie and lowered glycemic. Developed new types of sponge cakes with reduced calorie and reduced glycemic. The effect of sugar replacers on structure formation spumy biscuit dough, biscuit dough thermal characteristics, structural, mechanical and organoleptic properties of the finished products. For new types of biscuits with reduced calorie and glycemic developed and approved recipes, conducted testing technology developed biscuits in a production environment.

Read more

Files

aref.doc

aref.doc

dis.doc

dis.doc

Similar theses

0424U000046

Nataliya Overchuk

Improvement of technologies of fruit and jelly-fruit marmalade with regulated sugar content

0521U101509

Korkach Hanna Volodymyrivna

Scientific and practical substantiation and development of technologies of confectionery with synbiotics

0421U102522

Vasylchenko Tetiana O.

Development of complex baking improvers to slow down the hardening of bakery products

0421U102253

Sorochynska Yuliia Serhiivna

Improving the technology of gluten-free bread using sorghum flour

0421U100073

Shkliaiev Oleksii M.

Technology of cream-whipped candies using chia seeds