[Improving bread technology using pectine–containing powders]
2004
Udvorgeli, L.I.(Svalyava Engineering College, Zakarpattya oblast (Ukraine))
The present thesis is dedicated to improving a bakery product technology involving the use of pectine–containing powders (PCP) for imparting the functional properties to said products. Chemical composition and technological properties of the PCP are studied. PCP effect on biochemical, microbiological and colloidal processes in the dough is investigated. The pectine–containing apple and beet powders are found to increase the viscosity and form-keeping ability, deteriorate the elasticity of the dough, that brings to lowering its gas-peneration and, as a result, to decreasing the volume of the bread and its porosity. Bakery products comprising the pectine–containing powders are proved to be able to eliminate toxicants from the body. Based on studying the processes, taking place under the PCP effect on the main biopolymers of the flour, proposed is a technological regime of making bread with the pectine–containing apple and beet powders
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