Evaluation of berry marc and their suitability for wheat bread technology. Summary of promotion work for acquiring the Doctor's Degree of Engineering Sciences in sector of Food Science, in subsector Food processes and equipment | Ogu spiedpalieku novērtējums un piemērotība kviešu maizes tehnoloģijai. Promocijas darba kopsavilkums inženierzinātņu doktora (Dr.sc.ing.) zinātniskā grāda iegūšanai Pārtikas zinātnē, Pārtikas procesu un iekārtu apakšnozarē
2009
Gailite, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
The doctoral thesis was developed by Ingrīda Gailīte at the Experimental Processing Centre of the Latvia State Institute of Fruit-Growing, the Scientific Research Laboratory of Sensory and Agronomy Analysis of the Faculty of Food Technology Latvia University of Agriculture, the Laboratory of Food and Environmental Investigations of National Diagnostic Centre of Food and Veterinary Service, the Experimental Bakery of the limited liability company ”Dobeles Dzirnavnieks” in the period from the year 2004 -2008. The aim of the doctoral thesis was to evaluate the chemical composition of berry marc and their suitability for wheat bread technology. The following tasks were set forth to achieve the goal: to study the chemical composition and physical parameters of raspberry, white currant, gooseberry and sea buckthorn fruit marc; to compare the influence of berry marc drying method on their chemical composition; to evaluate physical parameters and baking properties for wheat flour with berry marc; to develop the model of mathematical coherence for indicating the changes in quality number depending on the dough stability and softening degree for wheat flour mixtures with berry marc; to develop the recipe and production technology for wheat bread containing dried berry marc; to analyze chemical composition, physical parameters and sensory properties of wheat bread with berry marc; to perform integrated assessment of wheat bread containing berry marc; to evaluate economical parameters of new bread types.
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