Browsing by Author "Kravchenko, M."

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    RESEARCH OF RATIONAL CONCENTRATION OF OILSEED CROPS MEALS IN THE SANDY DOUGH SEMI-FINISHED PRODUCT
    (2019) Popovich, T. A.; Kravchenko, M.; Mihailik, V.; Yakymchuk, D. M.; Dzyundzya, O.; Valko, M.; Mamai, O.; Ryabinina, A.; Vishnevskaya, L. V.; Vitriak, O.; Попович, Т. А.; Якимчук, Д. М.; Вишневська, Л. В.; Рябініна, Г. О.; Дзюндзя, О. В.
    The work studies the rational concentration of meals of soya, sunflower and milk thistle in a sandy dough semi-product for improving healthy properties of ready products (biological value, stomach peristalsis, metabolism, saturation with vitamins and mineral substances). Analytic studies were conducted and advantages of using meals in dough products were determined. The chemical composition of meals was determined, and the optimal composition for satisfying the human need that is in ratio 3:4:3 was calculated. The quality of meals was estimated, and their organoleptic parameters were analyzed. The sensor analysis of sandy semi-products of oilseed crops meals was realized. It was established, that adding of the meal composition instead of flour in amount 20 % is an optimal solution for using in a sandy dough semi-product. There was established the influence of meals of oilseed crops on organoleptic parameters of developed sandy semi-products. Advantages and defects of using the aforesaid meals were established. Ways of improving the outlook and consistence of shortcakes were offered. Ways of further studies were established.
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    ТЕХНОЛОГІЯ ПРЯНИКОВИХ ВИРОБІВ, ЗБАГАЧЕНИХ КУНЖУТНИМ І КЕДРОВИМ ШРОТОМ
    (2015) Кравченко, М. Ф.; Ярошенко, Н. Ю.; Kravchenko, M.; Yaroshenko, N.
    Рассмотрены направл ения улучшения пищевой ценности мучных кондитерских изделий. Приведены результаты исследований химического состава пряников из кунжутного и кедрового шрота, а также изменения, происходящие в составе этих изделий. Установлено оптимальное соотношение компонентов в результате добавления шрота в рецептуру пряничного теста. Исследовано влияние добавки на органолептические показатели качества готовых изделий. The article considers the directions for improving nutritional value of flour confectionery products. Results of the research of chemical composition of gingerbread with sesame extraction cake and cedar, as well as changes occurring in the composition of these products are presented. Optimal ratio of the components by the addition extraction cake to the recipe gingerbread dough is determined. The effect of additives on organoleptic characteristics of finished products’ quality is determined. The results obtained are focused on further improvement of quality characteristics of flour confectionery products. The practical true significance is in the production and implementation of flour confectionery goods of gingerbread dough with cedar and sesame seed meal in the institutions restaurant economy and the food industry to provide population of Ukraine with health food products.