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ISSN: 2524-0714

Please use this identifier to cite or link to this item: http://elar.tsatu.edu.ua/handle/123456789/7941
Title: Innovative Technology of the Scoured Core of the Sunflower Seeds After Oil Expression for the Bread Quality Increasing
Authors: Evlash, Victoria
Tovma, Lydia
Tsykhanovska, Iryna
Gaprindashvili, Nona
Гапріндашвілі, Нона Арчилівна
Гаприндашвили, Нона Арчиловна
Keywords: Scoured core of the sunflowers seeds after oil expression
Wheat bread
Friability
Elasticity
Texture
Shape stability
Acidity
Issue Date: 2019
Publisher: Springer International Publishing
Series/Report no.: Modern Development Paths of Agricultural Production;P. 665-679
Abstract: EN: The chemical formula and the engineering and technological properties of the scoured core of the sunflowers seeds (SCSS) after oil expression which was got by innovative technology of the sunflowers seeds processing are examined. The SCSS influence on the nutritional quality and quality index of the wheat bread are shown. It is established that SCSS addition in an amount of 2.5% to the weight of flour increases the humidity by 0.5–1.0%, reduces acidity by 0.5–0.7°, increases the texture by 2.0–3.0%, and increases the specific volume by 1.12–1.17 cm3/g. It reduces friability by 2.0 times, NMAFAnM—4 times.
URI: http://elar.tsatu.edu.ua/handle/123456789/7941
Appears in Collections:кафедра Харчових технологій та готельно-ресторанної справи

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