Yu. Bondarenko

National Academy of Sciences of Ukraine | ISP

Introduction. The aim of research was to determine the effect of a complex baking improver on prolonging the freshness of bakery products with a reduced salt content using the principles of lean manufacturing. Materials and methods. Sociological research on the requirements for the quality of bakery products was conducted. A composition of a comple...

The object of research is the technology of bakery products enriched with a mixture of germinated grains of wheat, corn, barley and oats. Investigated problem: The problem of using a mixture of germinated grains is the formation of a closure sticky crumb in baked goods with a mixture. The reason for this is the high activity in the mixture of amyl...

A bun with a mixture of germinated cereals of wheat, oats, barley, and corn is an innovative product rich in dietary fiber, replaceable and essential amino acids, micro and macro elements, vitamins. In the process of germination, grains accumulate a large number of amylolytic and proteolytic enzymes, which worsen the structural and mechanical prope...

The object of research in this work is a baked product enriched with a mixture of sprouted grains, ground cinnamon, apple pectin, dry wheat gluten, ascorbic acid. Pastries occupy an important place in the production and sale of food products and have a high calorie content. To reduce the energy value of pastry products, it is proposed to replace wh...

Dry whey enriched with magnesium and manganese (DW) that contains protein in the amount of 13 %, and a whey protein concentrate (WPC) with a protein content of 65 %, have been chosen as functional bases in the production of complex baking improvers with a targeted effect. When developing a composition of the complex improver, the rational dosage of...

The development of a complex bakery improver "Freshness CDP SUPER" (Ukraine) to slow down the staling of products developed for accelerated technologies is urgent. It contains nutritional supplements with GRAS status. Whey protein concentrate "CDP-UV-65" was chosen as a functional basis. The active part contains the enzyme preparation Novamil 1500M...

Model experiments were carried out to establish the effect of flax seeds on the processes that form and mature wheat-flour dough. The study objects were wheat flour of the highest grade (control) and a mixture of wheat flour of the highest grade and whole flax seeds in the amount of 15 % by weight of flour (experimental sample), as well as dough ma...

The paper reports a study into the influence of electrospark dispersion of current-conductive granules of magnesium and manganese in the environment of milk whey on the process of its fermentation in the technology of making soft thermo-acid cheeses the type of "Adyheyskyy". The object of this study was milk whey, obtained from the thermo-acid set...

In the course of development of bakery products enriched with physiologically active substances of non-traditional types of raw materials, cereal and oil-bearing crops enjoy popularity. The actual direction can be a combination of the use of oil-bearing crop in the form of crushed flax seed of light varieties and the cereal crop in the form of oats...

Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fatty acids, mineral substances and vitamins are grain and oil-bearing crops. Buckwheat and flax s...

An important problem of bakery is the prevention of the main causes of spoilage of bread, namely the development of microorganisms, which, under favorable conditions, become activated and lead to complete unsuitability of the product for consumption. The spores of bacteria of the group of potato sticks are quite resistant to thermal effects, they r...

The paper considers the technological properties of dried carrot pomace obtained in the technology of organic direct pressing juices. Its use as a valuable source of food fibre and β-carotene in bread technology for elderly people has been substantiated. It has been established that dried carrot pomace has a larger particle size than flour, and its...

Bread made from wheat flour in chemical composition is not well balanced for vital ingredients. One of its drawbacks is that with a high content of carbohydrates in it there is little dietary fiber, therefore, it is promising to enrich it with inulin-compliant products. The inclusion of inulin made from chicory in the recipe of wheat bread to influ...

Scientists from the National University of Food Technologies (Ukraine) developed the integrated bread baking improver "Mineral Freshness Super" whose formulation includes nutritional supplements with the GRAS status. The integrated bread baking improver is composed of a functional base, white pharmacopoeial clay, and an active part ‒ the enzymatic...

Nutritionists recommend elderly people to eat bakery products that were baked on the previous day and enriched with mineral substances. That is why the relevant problem of the baking industry is extension of freshness retention by bakery products for gerodietary purposes. To solve the stated problem, it is recommended to use food additives and ingr...

The article considers the development of a complex bakery improver "KSB Freshness +", which includes whey protein dry concentrate "KSB-UV-65" as a functional basis. Active part is the enzyme Novamyl 1500 MG, dry wheat gluten, apple pectin, maltodextrin, lecithin, ascorbic acid. The optimal dosage of a complex bakery improver "Freshness KSB +" was s...

It has been proven that the sesame seed chemical composition when compared with wheat flour is distinguished by the larger content of mono- and polyunsaturated fatty acids, mineral substances, protein, valuable for its amino acid composition, dietary fiber, and vitamins. In order to extend the assortment of bakery products with health properties, i...

The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products. Research is conducted to determine the effect of spiciness cinnamon on the quality of semi-finished products and finished bakery products from wheat flour enrich...

The object of research in the work is wheat bread, enriched with a mixture of sprouted grains. In sprouted grains due to the technology of soaking, the process of sprouting and drying, natural properties are preserved and multiplied. The protein contained in the sprouted grain of wheat, oats, barley and maize contains all the essential amino acids,...

The object of research is wheat bread, one of the biggest drawbacks of which is staling during storage. The intensity of the processes in the finished product, which determine the staling, depend on the quality of the raw materials, in particular, the baking properties of the flour. The solution to the problem of prolonging the freshness of wheat...

The object of research in the work is wheat bread. One of the major disadvantages of the chemical composition is that with high content of carbohydrates in it low content of food fibers. The solution of the problem of enriching wheat bread with soluble dietary fiber is possible using inulin. The best source of inulin is chicory root crop. The limit...

Elderly people’s ration must necessarily include bakery, enriched with food fibers, of yesterday baking. To improve their quality and increase their storage life, the complex bakery improver (CBI) “Freshness” was elaborated. The base of the complex improver is beer powder, combined with lecithin, enzymatic preparation Betamalt 25 FBD, carboxymethyl...