RESEARCH INTO TECHNOLOGICAL INDICATORS OF A RYE-WHEAT DOUGH SEMI-FINISHED PRODUCT WITH THE ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT "MAGNETOFООD"

  • Iryna Tsykhanovska Ukrainian Engineering-Pedagogics Academy, Ukraine
  • Victoria Evlash Kharkiv State University of Nutrition and Trade, Ukraine
  • Alexandr Alexandrov Ukrainian Engineering-Pedagogics Academy, Ukraine
  • Tetiana Lazareva Ukrainian Engineering-Pedagogics Academy, Ukraine
  • Karina Svidlo Kharkiv Trade and Economic Institute of Kiev National Trade and Economic University of Ukraine, Ukraine
  • Tatyana Gontar Ukrainian Engineering-Pedagogics Academy, Ukraine
Keywords: food supplement, technological indicators of rye-wheat dough semi-finished product, magnetofооd

Abstract

We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetofооd" on the technological parameters of dough and the bread baked using it, is shown. It was established that adding the food supplement "Magnetofооd" in the amount of 0.15 % of the weight of flour reduces dough fermentation time by 13.0 on average %. The introduction of the food supplement "Magnetofооd" also increases the yield of a dough semi-finished product by 2.9 % on average and improves the yield of the finished product by 3.45 % on average. It was revealed that the multifunctional food supplement "Magnetofооd" enhances the quality of rye-wheat dough semi-finished product and the finished product due to its capacity of moisture retention and the inhibition of hydrolysis processes of the basic ingredients of dough.

The obtained experimental data could be used to develop a technology of rye-wheat bread, enriched with the polyfunctional food supplement "Magnetofооd".

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Author Biographies

Iryna Tsykhanovska, Ukrainian Engineering-Pedagogics Academy

Department of food and chemical technologies

Victoria Evlash, Kharkiv State University of Nutrition and Trade

Department of Chemistry, Microbiology and Food Hygiene

Alexandr Alexandrov, Ukrainian Engineering-Pedagogics Academy

Department of food and chemical technologies

Tetiana Lazareva, Ukrainian Engineering-Pedagogics Academy

Department of food and chemical technologies

Karina Svidlo, Kharkiv Trade and Economic Institute of Kiev National Trade and Economic University of Ukraine

Department of Technology and Restaurant Business Organization

Tatyana Gontar, Ukrainian Engineering-Pedagogics Academy

Department of food and chemical technologies

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Tsykhanovska, I., Evlash, V., Alexandrov, A., Svidlo, K., Gontar, T. (2017). Influence of the polyfunctional food supplement «Magnetofооd» on the quality of the wheat-rye bread «Kharkiv Rodnichok» in the storage process. Eastern-European Journal of Enterprise Technologies, 5 (11 (89)), 61–70. doi: 10.15587/1729-4061.2017.111522

Tsykhanovska, I., Evlash, V., Alexandrov, A., Svidlo, K., Gontar, T. (2017). Research quality of the wheat–rye bread with addition of the polyfunctional food supplement «Magnetofood». EUREKA: Life Sciences, 5, 45–52. doi: 10.21303/2504-5695.2017.0043


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Published
2017-12-01
How to Cite
Tsykhanovska, I., Evlash, V., Alexandrov, A., Lazareva, T., Svidlo, K., & Gontar, T. (2017). RESEARCH INTO TECHNOLOGICAL INDICATORS OF A RYE-WHEAT DOUGH SEMI-FINISHED PRODUCT WITH THE ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT "MAGNETOFООD". EUREKA: Life Sciences, (6), 43-50. https://doi.org/10.21303/2504-5695.2017.00511
Section
Food Science and Technology