Strilets I. Improving the technology of sponge cake using modified starch types of cold swelling

The thesis is devoted to actual problems of confectionery industry - improving technology of semi-finished biscuits using modified starches' types of cold swelling. There were studied functional and technological properties of different types of modified starches. It was found out that by the development and improvement of production technology of semi-finished biscuits is advisable to use cold swelling modified starches. It was researched the effect of modified starch on the parameters of semi-finished biscuit products in the process of its preparation. It was scientifically substantiated and experimentally proved the impact of modified starch on the formation of protein and egg foams; established its influence on the formation of biscuit dough. A new method of calculating the number of bound moisture in bakery products was developed, for which it is proved that this starch affects the redistribution of moisture in products with an increase in the percentage of bound water that improves the absorption properties of products and reduces moisture loss during storage. There was found an optimum dosage of modified starch for the development of semi-finished biscuit, improved technological scheme of production. During the research it was conducted an industrial testing of new products and social and economic efficiency of new semi-finished biscuits was approved.