ПРОЄКТУВАННЯ ВПЛИВУ ЕКСПЛУАТАЦІЙНИХ ПАРАМЕТРІВ БОРОШНА ЗІ СПЕЛЬТИ НА ЯКІСТЬ МАКАРОННИХ ВИРОБІВ

Viktor Fedoriv; Volodymyr Piddubnyi; Igor Stadnyk; Volodymyr Diichuk

doi:10.30890/2567-5273.2025-40-01-039

DESIGNING THE INFLUENCE OF OPERATIONAL PARAMETERS OF SPELT FLOUR ON THE QUALITY OF PASTA

Authors

Viktor Fedoriv Khmelnytskyi National University https://orcid.org/0000-0002-4499-0910
Volodymyr Piddubnyi State Scientific Institution Ukrainian Research Institute for Alcohol and Biotechnology of Food Products https://orcid.org/0000-0002-1497-7133
Igor Stadnyk Ternopil Ivan Puluj National Technical University https://orcid.org/0000-0003-4126-3256
Volodymyr Diichuk Yuriy Fedkovych Chernivtsi National University https://orcid.org/0000-0001-7755-4595

DOI:

https://doi.org/10.30890/2567-5273.2025-40-01-039

Keywords:

pasta, flour, spelt, gluten, hydration capacity.

Abstract

The article examines the range of pasta products. Its diversity depends on the quality of flour, technological equipment of pasta production, the presence of prescription additives, and the availability of packaging materials. Experts know that high-quali

Downloads

Published

2025-08-30

How to Cite

Федорів, В., Піддубний, В., Стадник, І., & Дійчук, В. (2025). DESIGNING THE INFLUENCE OF OPERATIONAL PARAMETERS OF SPELT FLOUR ON THE QUALITY OF PASTA. Modern Engineering and Innovative Technologies, 1(40-01), 35–47. https://doi.org/10.30890/2567-5273.2025-40-01-039