BLACK CHOKEBERRY PRESCRIPTION COMPONENT FOR BAKERY PRODUCTS
Article contains information on new technologies of bakeries of products with introduction of a product of processing of a mountain ash black-fruited. The chemical composition of the brought product of processing of a mountain ash blackfruited is given. An objective of this research is development a...
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Voronezh state university of engineering technologies
2015-04-01
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Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/318 |
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doaj-68d6e43b88dd408e9c6377bb06cf3d3f2021-07-29T08:04:57ZrusVoronezh state university of engineering technologies Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij2226-910X2310-12022015-04-010213513810.20914/2310-1202-2015-2-135-138282BLACK CHOKEBERRY PRESCRIPTION COMPONENT FOR BAKERY PRODUCTSE. V. Belokurova0M. A. Kurova1M. A. Kuznetsova2Voronezh State University of Engineering TechnologiesVoronezh State University of Engineering TechnologiesVoronezh State University of Engineering TechnologiesArticle contains information on new technologies of bakeries of products with introduction of a product of processing of a mountain ash black-fruited. The chemical composition of the brought product of processing of a mountain ash blackfruited is given. An objective of this research is development and scientific justification technology of bakeries of products with the improved physical and chemical and organoleptic indicators, due to introduction of a mountain ash black-fruited. Information on changes of physical and chemical and organoleptic indicators of dough in the course of fermentation depending on quantity of the brought additives, and also change of complex indicators of quality of finished products is provided. On the basis of the obtained data selection of optimum ratios of introduction of a product of processing of a mountain ash black-fruited in a compounding of bakeries of products is made. On the basis of an organoleptic and physical and chemical assessment of quality of the finished products received from the studied dough samples the qualimetrical assessment of quality is carried out. The conclusion that the best of studied during research, are samples with introduction of a product of processing of a mountain ash black-fruited in number of 4% of total of wheat flour of the premium in a compounding is drawn. Development of bakeries of products with introduction of a mountain ash black-fruited allows to receive a product with high physical and chemical and organoleptic quality indicators, a treatment-and prophylactic orientation. In taste and aroma of a bakery product there are shades peculiar to a mountain ash black-fruited.https://www.vestnik-vsuet.ru/vguit/article/view/318bakeriesblack chokeberryphysical and chemical testqualimetric integrated assessment of quality indicators |
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DOAJ |
language |
Russian |
format |
Article |
sources |
DOAJ |
author |
E. V. Belokurova M. A. Kurova M. A. Kuznetsova |
spellingShingle |
E. V. Belokurova M. A. Kurova M. A. Kuznetsova BLACK CHOKEBERRY PRESCRIPTION COMPONENT FOR BAKERY PRODUCTS Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij bakeries black chokeberry physical and chemical test qualimetric integrated assessment of quality indicators |
author_facet |
E. V. Belokurova M. A. Kurova M. A. Kuznetsova |
author_sort |
E. V. Belokurova |
title |
BLACK CHOKEBERRY PRESCRIPTION COMPONENT FOR BAKERY PRODUCTS |
title_short |
BLACK CHOKEBERRY PRESCRIPTION COMPONENT FOR BAKERY PRODUCTS |
title_full |
BLACK CHOKEBERRY PRESCRIPTION COMPONENT FOR BAKERY PRODUCTS |
title_fullStr |
BLACK CHOKEBERRY PRESCRIPTION COMPONENT FOR BAKERY PRODUCTS |
title_full_unstemmed |
BLACK CHOKEBERRY PRESCRIPTION COMPONENT FOR BAKERY PRODUCTS |
title_sort |
black chokeberry prescription component for bakery products |
publisher |
Voronezh state university of engineering technologies |
series |
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
issn |
2226-910X 2310-1202 |
publishDate |
2015-04-01 |
description |
Article contains information on new technologies of bakeries of products with introduction of a product of processing of a mountain ash black-fruited. The chemical composition of the brought product of processing of a mountain ash blackfruited is given. An objective of this research is development and scientific justification technology of bakeries of products with the improved physical and chemical and organoleptic indicators, due to introduction of a mountain ash black-fruited. Information on changes of physical and chemical and organoleptic indicators of dough in the course of fermentation depending on quantity of the brought additives, and also change of complex indicators of quality of finished products is provided. On the basis of the obtained data selection of optimum ratios of introduction of a product of processing of a mountain ash black-fruited in a compounding of bakeries of products is made. On the basis of an organoleptic and physical and chemical assessment of quality of the finished products received from the studied dough samples the qualimetrical assessment of quality is carried out. The conclusion that the best of studied during research, are samples with introduction of a product of processing of a mountain ash black-fruited in number of 4% of total of wheat flour of the premium in a compounding is drawn. Development of bakeries of products with introduction of a mountain ash black-fruited allows to receive a product with high physical and chemical and organoleptic quality indicators, a treatment-and prophylactic orientation. In taste and aroma of a bakery product there are shades peculiar to a mountain ash black-fruited. |
topic |
bakeries black chokeberry physical and chemical test qualimetric integrated assessment of quality indicators |
url |
https://www.vestnik-vsuet.ru/vguit/article/view/318 |
work_keys_str_mv |
AT evbelokurova blackchokeberryprescriptioncomponentforbakeryproducts AT makurova blackchokeberryprescriptioncomponentforbakeryproducts AT makuznetsova blackchokeberryprescriptioncomponentforbakeryproducts |
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1721258620371337216 |