Перегляд за Автор "Sokolova, N."

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  • Документ
    Effect of hop extracts on rheological properties of wheat dough
    (2020) Sokolova, N.
    The choice of technological equipment and the mode selection in bakery industry is determined by the rheological properties of the processed or transported food masses, preferments, and products. In this aspect, the effect of new ingredients in bakery production such as two types of hop extracts (the hop-water and hop-milk whey systems) and their percentage in the formula on the rheological properties of wheat dough during kneading and fermentation has been investigated. The effect of extracts and their percentage in dough formula on time development and strength of the dough has been studied. It was found, using the Brabender Farinograph, that hop extracts lead to decreasing of the elasticity and degree of softening of wheat dough with hop-water extract by 9—27% compared to the control, and hop-milk whey - by 33—41%. Brabender Extensograph carried out the assessment of changes in physical properties of the dough with hop extracts during fermentation after 45, 90 and 135 min. It was found that hop extracts increase the strength of the dough and resistance to extension, which also indicates strengthening effect of hop extracts on wheat gluten. The changes in the quality characteristics of wheat bread with different dosage of hop extracts have been investigated. It was found that the addition of the extract based on water increases the ability to hold the shape of baked bread, on average, by 2—17% whereas extract based on whey increase this index by 8—25%.
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    Effect of stevia on a wheat dough maturation
    (2016) Sokolova, N.; Lizak, V.
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    Effect of water Stevia rebaudiana extract on a wheat dough quality
    (2016) Lebedenko, T.; Sokolova, N.
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    Herbs as a source of natural preservatives against rancidity in the low-moisture bakery products
    (2019) Iorgachova, K.; Makarova, O.; Sokolova, N.; Khvostenko, K.
    In recent years, it is a global trend of avoiding the use of synthetic ingredients for the food products quality enhancement. In this case it is actual task to search for the alternative natural raw materials, which provide the stabilization the products quality during storage. Due to their chemical composition, physiological and functional-technological properties the usage of herbs is a perspective solution of this problem. The aim of the study was to evaluate the effectiveness of natural ingredients based on herbs (powder and extracts) on the rancidity retardation. The antioxidant effect of herb raw-materials (hop, chamomile, nettle) was studied for the low-moisture bakery products with high fat content. These products are the ideal type of “food on the go” with long term of storage, which characterized with increasing popularity among modern consumers. The study was conducted at the Odessa National Academy of Food Technologies labs. The peroxide value of samples was determined by iodometric method (ISO 3960:2017). The results revealed that addition of natural antioxidants to the bakery goods in comparison to products without additives reduced this indicator up to the 37…52 % for the samples with herbs. It has been determined that hop, chamomile and nettle incorporation have pronounced antiseptic properties also. The use of herbs in the low-moisture bakery products technology leads to the quality stabilization during their shelf life, improvement of nutritional value and it may be more attractive to consumers due to their natural origin.
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    Reducing the glycemic index of bakery products by using non-bakery flour
    (2019) Sokolova, N.; Savchenko, V.
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    The impact of nettles extract on fat rancidity rate in dried crusts during storage
    (2017) Lebedenko, T.; Sokolova, N.