НАУКОВИЙ ПІДХІД ДО СТВОРЕННЯ ПРОДУКТІВ ХАРЧУВАННЯ ПІДВИЩЕННОЇ ХАРЧОВОЇ ЦІННОСТІ

Igor Stadnyk; Volodimir Piddubniy; Svitlana Krasnozhon; Svitlana Kraevska

doi:10.30890/2567-5273.2022-23-01-032

Authors

Igor Stadnyk Ternopil Ivan Puluj National Technical University
Volodimir Piddubniy Kyiv National Trade and Economics University
Svitlana Krasnozhon Kyiv National Economic University named V.Hetman:
Svitlana Kraevska Kyiv National Trade and Economics University

DOI:

https://doi.org/10.30890/2567-5273.2022-23-01-032

Keywords:

flax seeds, wheat flour, dietary fiber, fermentation intensity, viscosity.

Abstract

An important aspect of the feasibility of scientific development is social and economic efficiency. To confirm the rationality of the production of new bakery products using non-traditional raw materials, such as sprouted flax seeds, we conducted a set of

Metrics

Metrics Loading ...

References

O. V. Melnichenko Development of wheat bread technology with increased nutritional value [Text] / O. V. Melnichenko, T. E. Lebedenko, G. V. Krusir, Y. P. Ruseva // Storage and processing of grain. - 2008. - No. 12. - P. 75-78.

O. Pakhomska. Scientific approach to the creation of functional bakery products./ Scientific Works of NUFT 2019. Volume 25, Issue 2 277-283p.

Yurchenko, O.O. Flax seeds and processed products based on them as natural antioxidants [Text] / O.O. Yurchenko // Grain storage and processing. - 2011. - No. 4. - P. 66-67.

State Statistics Service of Ukraine. Balances and consumption of basic food products by the population of Ukraine. Kyiv: Consultant, 2016. 54 p.

General Principles for the Addition of Essential Nutrients to Foods. FAO/WHO // Codex Alimentarius. – 1994. – Vol. 4, – 13 р.

A. Grigorenko. Concept of state policy in the field of nutrition of the population of Ukraine [Electronic resource] / A. Grigorenko, I. Solonenko - Access mode: http://wvvw.culip.com.Ua/m/m_hlthprtct_harch_u.html.

Stetsenko N.O., Kraevska S.P. Substantiation of expediency of gluten-free foodstuffs production in Ukraine. Theoretical achievements for practice. Proceeding of XXVIII International scientific conference. - Morrisville. USA. Sept 22, 2018. - P. 5-11.

Zubtsov V.A. Consumer value of flax seeds [Text] / V.A. Zubtsov, T.I. Lebedeva, L.L. Osypova // Agrarian science. – 2002. – No. 11. – P. 7-9.

Technochemical control of raw materials and bakery and pasta products: study guide [Text] / edited by member-cor. V.I. Drobot - K.: Condor Publishing House, 2015.− 958 p.

Laboratory workshop on the technology of bakery and pasta production: training. manual [Text] / [V. I. Drobot, L. Yu. Arsenyeva, O. A. Bilyk, etc.]; under the editorship V. I. Drobot. - K.: Center of educational literature, 2006. - 341 p.

Stadnyk I.Ya. Basics of dough plasticization theory [Text] / I.S. Stadnyk, O.T. Lisovenko//Bread and confectionery industry of Ukraine. 2009. – No. 5. – P. 22–23.