Implementation of innovative and technological foundations for the development of painful structures for long-term storage

Which priority area of ​​science and technology corresponds to: rational environmental management

Research: applied.

Future prospect: to be completed

Research level: no analogues in Ukraine.

Patent availability: 5 patents of Ukraine.

What additional actions require further research: conducting medical and biological research, which requires additional funding.

Brief description, advantages, further prospects for application.

The regularities of the influence of the functional and technological properties of flour from new types of wheat (waxie, black grain, soft grain), non-bakery types of flour (buckwheat, chickpea, lentil, from naked barley and by-products of processing cereal crops), alternative sugar of plant phyto-raw materials (stevia, hops) for the flow of microbiological, biochemical, colloidal processes in the preparation of semi-finished products, their structural and rheological properties and the quality and safety of biscuits, wafers, crackers, incl. with reduced sugar content and improved physiological properties. The nature of the dependence of changes in the properties of the fat filling with a synbiotic complex for wafers and the quality indicators of the developed products, including during storage of its physiological effect, is determined.

The expediency of using the selected vegetable raw materials and the method of “protection” of probiotics in the production of long-term storage flour products (biscuits, crackers and wafers) is substantiated. Measures and technological solutions have been developed to intensify the technological process, stabilize the structural and rheological properties of grain and flour semi-finished products for biscuits, crackers with a reduced or no sugar content, wafers and fatty fillings for them, which made it possible to improve technologies, ensure a higher content of target components in the final product. result of the product and comprehensively improve the quality, competitiveness, safety and physiological properties of products.

The introduction of the developed technologies does not require radical changes in the technological process or the installation of new equipment and may be of interest to industries with a wide range of products and different capacities. The use of the natural potential of the selected vegetable raw materials will prevent the use of synthetic improvers to correct and slow down the deterioration of the quality of long-term storage flour products, and improve the ecological state of the products.

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