Zuiko V. Improving of the technology of rye-wheat bread for the restaurant business establishments

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0417U002247

Thesis Registration Form

0417U002247.pdf

Applicant for

Specialization

  • 05.18.16 - Технологія продуктів харчування

01-06-2017

Specialized Academic Board

Д 26.058.07

National university of food technologies

Essay

The thesis is devoted to the scientific substantiation and improvement of rye-wheat bread technology for the restaurant business establishments by using multicomponent acidulants with broad spectrum of activity. There was developed the composition of multicomponent acidulants "Optimal 1" and "Optimal 2". There was investigated and analyzed of their impact on duration of process, the effects of acidulants on biochemical, microbiological, structural and mechanical properties of dough and bread from a mixture of rye and wheat flour. There was proved expediency of developed acidulants usage to shorten the length of rye-wheat bread technology.

Read more

Files

OKD Зуйко В.І..txt

aref.doc

aref.doc

dis.doc

Similar theses

0524U000109

Leonora O. Adamchuk

Scientific Substantiation of the Evaluation System of Honey, Bee Pollen and Beebread as Objects of Technological Processing into Food Products

0423U100057

Mykhaylik Vitalii Serhiyovych

Technology of flour pastry shortbread using meal

0521U000056

Onishchenko Vyacheslav Mykolaiovych

Scientific substantiation of the technologies of glued intestinal casings and fried sausages with their use

0521U000057

Lenert Svitlana Olexandrivna

Scientific rationale for cholesterol-lowering food products

0421U103795

Polovyk Volodymyr V.

Improvement of sambuk technology with the use of fruit and berry blended semi-finished product