@article{Bilyk_Bondarenko_Kochubei-Lytvynenko_Burchenko_2021, title={Development of a recipe for a multicomponent mixture "Solodok +" to improve the consumer properties of bakery products}, url={http://journal.eu-jr.eu/sciencerise/article/view/2235}, DOI={10.21303/2313-8416.2021.002235}, abstractNote={<p><strong>The object of research</strong> is the technology of bakery products enriched with a mixture of germinated grains of wheat, corn, barley and oats.</p> <p><strong>Investigated problem:</strong> 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 amylolytic and proteolytic enzymes.</p> <p>The solution to the problem consists in the developed multicomponent mixture (MM) to improve the consumer properties of bakery products, the formulation of which includes 15 % of the flour mass of the germinated grain mixture.</p> <p><strong>Main scientific results:</strong> On the basis of experimental studies, the formulation of the "Solodok+" multicomponent mixture has been developed. The mixture contains: chicory inulin, dry milk whey enriched with Mg and Mn, apple pectin, phosphatide concentrate, enzyme preparation Deltamalt FN-A 50 and ascorbic acid. The optimal dose of the "Solodok+" MM for bakery products is 2.5 % by weight of flour.</p> <p><strong>The area of practical use of the research results: </strong>"Solodok+" MM is recommended to be used in the production of bakery products enriched with sprouted grains at enterprises of the bakery industry of various capacities.</p> <p><strong>An innovative technological product:</strong> "Solodok+" MM helps not only to reduce the stickiness of the crumb, improve its porosity, increase the volume of products, but also lengthen the freshness of unpackaged products.</p> <p><strong>Scope of application of the innovative technological product:</strong> Bakery products with a mixture of sprouted grains and "Solodok+" MM have increased nutritional value, high consumer properties and are intended for a wide range of consumers.</p&gt;}, number={6}, journal={ScienceRise}, author={Bilyk, Olena and Bondarenko, Yulia and Kochubei-Lytvynenko, Oksana and Burchenko, Liudmyla}, year={2021}, month={Dec.}, pages={18-24} }