Tarasenko T. Improvement of the technology of flour culinary products through the use of dried vegetables

The Thesis is dedicated to the scientific substantiation and improvement of technology of flour culinary dishes of pancake meal (shell), food flour products buns “Lenten” by using dried shredded cabbage, zucchini and artichoke. The rational modes of drying cabbage, zucchini, and artichoke by mixed warm supply way have been scientifically substantiated. The dried shredded cabbage, zucchini, artichoke of varying degrees of grinding has been received. The technological scheme of production of the flour pancakes cooking dish-meal (shell) with dried chopped cabbage, zucchini, and artichoke has been improved. Due to its functional and technological properties of dried shredded cabbage, zucchini, artichoke allowed to form dough structure significantly more viscous consistency for the same moisture test and reference samples. The technology of production of flour culinary products buns “Lenten” by making dried shredded cabbage has been improved. The draft normative and technical documentation has been developed, and measures for implementation of the advanced technologies in institutions of the restaurant industry have been implemented. The economic efficiency of introducing the product in the production has been determined.