name

Dikolova Elena Evgenievna

Scholastic degree

—

Academic rank

—

Honorary rank

—

Organization, job position

• Kuban State Technological University
  Государственный инжиниринговый центр КубГТУ «Высокие технологии и продовольственная безопасность»
  ведущий инженер

Research interests

Исследования в области технологии хранения и переработки растительного сырья и продуктов его переработки с применением физико-химических и биотехнологических методов

Web site url

—

Email

laboratory.elena.dikolova@list.ru

Current rating (overall rating of articles)

0

TOP5 co-authors

• Kalmanovich S. A. ¹
• Kornen N. N. ¹
• Shahray T. A. ¹

Articles count: 1

Сформировать список работ, опубликованных в Научном журнале КубГАУ

• pdf  156.119kb doc 156.119kb Views: 426 Date: 28.04.2017
  Kornen N. N. Shahray T. A. Kalmanovich S. A. Dikolova E. E.

  THE EFFECT OF PLANT FOOD ADDITIVES ON THE PROPERTIES OF WHEAT FLOUR AND DOUGH

  05.00.00 Technical science

  Description

  The article presents data describing composition of macronutrients and food additives "Apple Powder" and food additive "Pumpkin Powder" obtained from secondary resources processing of apples and pumpkins with innovative technology that ensures their high antioxidant activity. Introduction of the studied food additives in wheat flour provides a boost of its antioxidant activity compared to the control (wheat flour without any additives). We have revealed that the introduction of the studied food additives in wheat flour provides a strengthening effect to the gluten flour, while dietary Supplement Powder called "Apple" has a strengthening effect on the gluten of wheat flour compared with a dietary Supplement called "Pumpkin Powder". We proved a positive impact of food additives on the gas-forming ability of wheat flour and water absorption capacity of dough; at he same time, with the same dosage of additives, water absorption capacity of dough with the introduction of additives of "Pumpkin Powder" is higher than this figure with the introduction of the additives of "Apple Powder", due to the higher content of pectin in the additive "Pumpkin Powder " compared with the additive "Apple Powder", having a high water-holding capacity. We have found that the dough with the introduction of the investigated supplements has the best rheological properties in comparison with control samples. The obtained results allow us to develop evidence-based formulation and technological modes of production of bakery products enriched with antioxidant properties, with the use of food additives called " Apple Powder" and "Pumpkin Powder"