PHYTO SUPPLEMENTS BASED ON GREEN SHOOTS OF WHEAT IN BREAD MAKING

Author:

Savchenko Olesіa, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Sizaya Olga, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Kovalenko Maryna, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Kupchyk Olena, Chernihiv National Pedagogical University named after T. Shevchenko (53 Hetman Polubotka Str., 14013 Chernihiv, Ukraine)

Language: ukrainian

Annotation:

Studied biological and the nutritional value of wheat bread by introducing a dietary supplement based on green wheat grass. Phyto supplement is enrich the product vitamins, macro and micronutrients, without causing the decline in consumer and technological properties of bread. Use of a food supplement increases the enzymatic activity of yeast, shortens the process of preparation of white bread.

Key words:

wheat germ, minerals, vitamins, quality of bread

References:

1. Matvieieva, I. V. (2000). Mikroinhrediienty i yakist khliba [Micro-ingredients and bread quality]. Food ingredients. Raw materials and additives, no. 1, pp. 28–31 (in Ukrainian).

2. Nazarov V. P. (2003). Ispolzovanie kontcentrata elamina dlia proizvodstva produktov povyshennoi biologicheskoi tcennosti [The use of concentrate elamin for the production of products of the increased biological value]. Materialy nauk.-prakt. konf. «Kharchovi dobavky, inhrediienty, BADy: yikh vlastyvosti ta vykorystannia u vyrobnytstvi produktiv i napoiv» - Proceedings from Scientific and Practical Conference Food additives, ingredients, dietary Supplements: properties and use in the production of foods and beverages”, Kyiv, pp. 43-44 (in Ukrainian).

3. Patt V. A., Shcherbatenko, V. V. (1964). Novye sorta khlebobulochnykh izdelii povyshennoi pishchevoi tcennosti i lechebno-dieticheskikh svoistv [New varieties of bakery products of high nutritional value and therapeutic dietary properties]. Moscow: TcINTIpishcheprom, 50 p. (in Russian).

4. Kuzminskii, R. V., Patt, V. A., Shcherbatenko, V. V., Stoliarova, L. F. (1979). Puti povysheniia pishchevoi tcennosti khlebobulochnykh izdelii [Ways to increase nutritional value of bakery products]. MoscowTcINTIpishchepromp. 19 (in Russian).

5. SavchenkoOM., CheliabієvaVM., SizaO. І. (2014). Rozrobka tekhnologіchnikh osnov dlia pіdvishchennia pіdiomnoї sili khlіbopekarskikh drіzhdzhіv [Development of technological bases for increasing carrying capacity of baker's yeast]. Sbornik nauchnykh trudov SWorld – Scientific researches and their practical application SWorld, issue 3 (36), vol 8, pp. 32–35 (in Ukrainian).

6. Gudkova, T. I., Klimontova, G. A. (2007). Povyshenie pitatelnonoi tcennosti khlebobulochnykh izdelii [Increasing the nutritional value of bakery products]. Sovremennye naukoemkie tekhnologii – Modern high technologies. Moscow, no. 10, p. 106–106 19 (in Russian).

7. Kvasnikov, E. I., Shchelokova, I. F. (1991). Drozhzhi. Biologiia. Puti ispolzovaniia [Yeast. Biology. Using Ways]. Kyiv: Naukova dumka, 328 p. (in Russian).

8. Afanaseva, O. V. (2003). Mikrobiologiia khlebopekarnogo proizvodstva [Microbiology of baking production]. Saint Petersburg: Beresta, 220 p. (in Russian).

Download