Safonova O. Scientific substantiation and elaboration of technology for flour confectionery and bakery products with qualitative changed process of dough making

Українська версія

Thesis for the degree of Doctor of Science (DSc)

State registration number

0507U000183

Thesis Registration Form

0507U000183.pdf

Applicant for

Specialization

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

21-03-2007

Specialized Academic Board

Д 26.058.04

National university of food technologies

Essay

The thesis is dedicated to a problem of scientific substi-nation and elaboration of technology for flour confectionary and bakery products from barley, sorghum, tritikale and wheat flour and flour mixtures. Organic acid and it’s sodium salt with polyatomic alchohol is used as the improver of products’ structure. The rational technologies of products from buscuit, short and yeast dough: baked half-finished products, fancy cakes, cakes, pastries, plum-cakes, bakery products. The regularities of complex influence of additions-regulators of acidity and polyatomic alcohols on the main flour bio-polymers, mechanisms of regulating the structural-mechanical char-acteristics of dough from different flour raw material, qualitative indexes of flour confectionery and bakery products, during their production and storage are first received are first revealed. The normative documentation is designed and approved, the tech-nologies have passed an industrial introduction. Key words: flour confectionery and bakery products, flour mixtures, structural-mechanical properties, additions-regulators of acidity, polyatomic alcohol

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Files

Автореферат.doc

ДисертацияТом1--1.doc

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ДисертацияТом1--Вступ.doc

ДисертацияТом1--Лит.doc

ДисертацияТом1--ПланТом1.doc

ДисертацияТом2--стор.1-53.doc

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ДисертацияТом2--стор.54-87.doc

ДисертацияТом2--стор.88-132.doc

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