Pop T. Technology of Shortcrust Pastry with Walnut Leaf Powder

The thesis deals with a scientific substantiation and development of the technology of shortcrust pastry with walnut leaf powder. The analytical review of the domestic and foreign literature proves the prospects and the use of walnut leaf powder in the shortcrust pastry technology to increase the nutritional value and diversify the variety of health functional food. The thesis offers technological processes and production parameters of the walnut leaf powder to provide the required functional and technological characteristics and preserve a maximum quantity of biologically active substances. The research defines the optimum concentration of the walnut leaf powder and sprouted wheat flour in the shortcrust pastry technology. The paper theoretically substantiates and experimentally proves the advantages of complex use of the walnut leaf powder and sprouted wheat flour in the technology of shortcrust pastry to increase its nutritional value. The thesis develops the technology and defines rational parameters of the production process of shortcrust pastry with walnut leaf powder and sprouted wheat flour. Ozdorovchyi partly baked shortcrust pastry is the basis for the production of biscuits and cakes ("Sharm", "Bukovynka"). The research studies the structural and mechanical properties of partly baked shortcrust dough. According to the research of shortcrust pastry it is determined that their organoleptic properties are close to the properties of the traditional products. The chemical composition of the Ozdorovchyi partly baked shortcrust pastry is defined. The thesis develops and duly approves all the reference documents of the walnut leaf powder and shortcrust pastries with its use.