Functional and technological properties of frozen dough-based semi-finished products and cryopreservation of finished bakery products

Authors

  • Iryna Korniienko National Aviation University, Kyiv
  • Vitalii Huliaiev Dniprovsky State Technical University
  • Andrii Anatskyi Dniprovsky State Technical University
  • Nataliia Neposhyvailenko Dniprovsky State Technical University
  • Olena Monchenko National Aviation University, Kyiv
  • Liudmyla Larycheva Dniprovsky State Technical University
  • Olha Filimonenko Dniprovsky State Technical University

DOI:

https://doi.org/10.18372/2306-6407.1.16176

Keywords:

fermentation microflora, functional products, cryoprotectors

Abstract

The expediency of using cryoprotectants in the practice of production of functional bakery products is substantiated. Experiments have proved the effectiveness of the use of lactulose and oilseed meal, which makes it possible to increase the biological activity of the fermenting microflora at the level of 98% after thawing the dough pieces.

References

Одарченко О.М., Черкашина В.Ю. Замороженi тiстовi напiвфабрикати з додаванням рослинної сировини. Х.: ХДУХТ, 2015. — 200 с.

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Published

2021-12-13

Issue

No. 1 (2021)

Section

Experimental articles