{"id":11269,"date":"2022-03-19T00:18:22","date_gmt":"2022-03-18T22:18:22","guid":{"rendered":"http:\/\/journals.khnu.km.ua\/vestnik\/?p=11269"},"modified":"2022-04-14T12:25:34","modified_gmt":"2022-04-14T09:25:34","slug":"perspektyvy-vykorystannya-vtorynnoyi-molochnoyi-syrovyny-u-tehnologiyah-produkcziyi-restorannogo-gospodarstva","status":"publish","type":"post","link":"https:\/\/journals.khnu.km.ua\/vestnik\/?p=11269","title":{"rendered":"\u041f\u0435\u0440\u0441\u043f\u0435\u043a\u0442\u0438\u0432\u0438 \u0432\u0438\u043a\u043e\u0440\u0438\u0441\u0442\u0430\u043d\u043d\u044f \u0432\u0442\u043e\u0440\u0438\u043d\u043d\u043e\u0457 \u043c\u043e\u043b\u043e\u0447\u043d\u043e\u0457 \u0441\u0438\u0440\u043e\u0432\u0438\u043d\u0438 \u0443 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0456\u044f\u0445 \u043f\u0440\u043e\u0434\u0443\u043a\u0446\u0456\u0457 \u0440\u0435\u0441\u0442\u043e\u0440\u0430\u043d\u043d\u043e\u0433\u043e \u0433\u043e\u0441\u043f\u043e\u0434\u0430\u0440\u0441\u0442\u0432\u0430"},"content":{"rendered":"

<\/p>\n

\u041f\u0415\u0420\u0421\u041f\u0415\u041a\u0422\u0418\u0412\u0418 \u0412\u0418\u041a\u041e\u0420\u0418\u0421\u0422\u0410\u041d\u041d\u042f \u0412\u0422\u041e\u0420\u0418\u041d\u041d\u041e\u0407 \u041c\u041e\u041b\u041e\u0427\u041d\u041e\u0407 \u0421\u0418\u0420\u041e\u0412\u0418\u041d\u0418 \u0423 \u0422\u0415\u0425\u041d\u041e\u041b\u041e\u0413\u0406\u042f\u0425 \u041f\u0420\u041e\u0414\u0423\u041a\u0426\u0406\u0407 \u0420\u0415\u0421\u0422\u041e\u0420\u0410\u041d\u041d\u041e\u0413\u041e \u0413\u041e\u0421\u041f\u041e\u0414\u0410\u0420\u0421\u0422\u0412\u0410<\/p>\n

PROSPECTS FOR THE USE OF SECONDARY MILK RAW MATERIALS IN RESTAURANT TECHNOLOGY TECHNOLOGIES<\/p>\n

\u0421\u0442\u043e\u0440\u0456\u043d\u043a\u0438: 272-276. \u041d\u043e\u043c\u0435\u0440: \u21166, 2021 (303)<\/strong> \"\"<\/a>
\n\u0410\u0432\u0442\u043e\u0440\u0438<\/strong>:
\n\u041f\u041e\u041f\u041e\u0412\u0410 \u0421. \u042e.
\n\u041d\u0430\u0446\u0456\u043e\u043d\u0430\u043b\u044c\u043d\u0438\u0439 \u0443\u043d\u0456\u0432\u0435\u0440\u0441\u0438\u0442\u0435\u0442 \u0431\u0456\u043e\u0440\u0435\u0441\u0443\u0440\u0441\u0456\u0432 \u0456 \u043f\u0440\u0438\u0440\u043e\u0434\u043e\u043a\u043e\u0440\u0438\u0441\u0442\u0443\u0432\u0430\u043d\u043d\u044f \u0423\u043a\u0440\u0430\u0457\u043d\u0438
\nORCID ID: 0000-0002-1548-8788
\nPopova.svy@nubip.edu.ua
\n\u0413\u041e\u041f\u041a\u0410\u041b\u041e \u041b. \u041c.
\n\u041d\u0430\u0446\u0456\u043e\u043d\u0430\u043b\u044c\u043d\u0438\u0439 \u0443\u043d\u0456\u0432\u0435\u0440\u0441\u0438\u0442\u0435\u0442 \u0431\u0456\u043e\u0440\u0435\u0441\u0443\u0440\u0441\u0456\u0432 \u0456 \u043f\u0440\u0438\u0440\u043e\u0434\u043e\u043a\u043e\u0440\u0438\u0441\u0442\u0443\u0432\u0430\u043d\u043d\u044f \u0423\u043a\u0440\u0430\u0457\u043d\u0438
\nORCID ID: 0000-0003-3513-0502
\ngopkalolarisa@nubip.edu.ua
\n\u0412\u0406\u0422\u0406\u0412 \u0406. \u0412.
\n\u041d\u0430\u0446\u0456\u043e\u043d\u0430\u043b\u044c\u043d\u0438\u0439 \u0443\u043d\u0456\u0432\u0435\u0440\u0441\u0438\u0442\u0435\u0442 \u0431\u0456\u043e\u0440\u0435\u0441\u0443\u0440\u0441\u0456\u0432 \u0456 \u043f\u0440\u0438\u0440\u043e\u0434\u043e\u043a\u043e\u0440\u0438\u0441\u0442\u0443\u0432\u0430\u043d\u043d\u044f \u0423\u043a\u0440\u0430\u0457\u043d\u0438
\nSVETLANA POPOVA, LARYSA HOPKALO, I. VITIV
\nNational University of Life and Environmental Sciences of Ukraine
\nDOI:<\/strong> https:\/\/www.doi.org\/10.31891\/2307-5732-2021-303-6-272-276<\/a>
\n\u0420\u0435\u0446\u0435\u043d\u0437\u0456\u044f\/Peer review : <\/strong>11.11.2021 \u0440.
\n\u041d\u0430\u0434\u0440\u0443\u043a\u043e\u0432\u0430\u043d\u0430<\/strong>\/<\/strong>Printed<\/strong> :<\/strong> 30.12.2021 \u0440.<\/p>\n

\u0410\u043d\u043e\u0442\u0430\u0446\u0456\u044f \u043c\u043e\u0432\u043e\u044e \u043e\u0440\u0438\u0433\u0456\u043d\u0430\u043b\u0443<\/strong><\/p>\n

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\n\u0414\u043e\u0441\u043b\u0456\u0434\u0436\u0435\u043d\u043e \u0432\u043f\u043b\u0438\u0432 \u0434\u043e\u0431\u0430\u0432\u043a\u0438 \u043d\u0430 \u0433\u0430\u0437\u043e\u0443\u0442\u0432\u043e\u0440\u044e\u0432\u0430\u043b\u044c\u043d\u0443 \u0437\u0434\u0430\u0442\u043d\u0456\u0441\u0442\u044c \u0442\u0456\u0441\u0442\u0430. \u0412\u0441\u0442\u0430\u043d\u043e\u0432\u043b\u0435\u043d\u043e, \u0449\u043e \u0434\u043e\u0434\u0430\u0432\u0430\u043d\u043d\u044f \u0421\u0411\u0412\u041d \u0443 \u043a\u0456\u043b\u044c\u043a\u043e\u0441\u0442\u0456 15 % \u0434\u043e \u043c\u0430\u0441\u0438 \u0431\u043e\u0440\u043e\u0448\u043d\u0430 \u0441\u043f\u0440\u0438\u044f\u0454 \u043f\u0456\u0434\u0432\u0438\u0449\u0435\u043d\u043d\u044e \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0456\u0447\u043d\u0438\u0445 \u0432\u043b\u0430\u0441\u0442\u0438\u0432\u043e\u0441\u0442\u0435\u0439 \u0434\u0440\u0456\u0436\u0434\u0436\u043e\u0432\u043e\u0433\u043e \u0442\u0456\u0441\u0442\u0430.
\n\u041a\u043b\u044e\u0447\u043e\u0432\u0456 \u0441\u043b\u043e\u0432\u0430:<\/strong> \u0441\u0443\u0445\u0438\u0439 \u0431\u0456\u043b\u043a\u043e\u0432\u043e-\u0432\u0443\u0433\u043b\u0435\u0432\u043e\u0434\u043d\u0438\u0439 \u043d\u0430\u043f\u0456\u0432\u0444\u0430\u0431\u0440\u0438\u043a\u0430\u0442, \u0434\u0440\u0456\u0436\u0434\u0436\u043e\u0432\u0435 \u0442\u0456\u0441\u0442\u043e, \u0433\u0430\u0437\u043e\u0443\u0442\u0432\u043e\u0440\u044e\u0432\u0430\u043b\u044c\u043d\u0430 \u0437\u0434\u0430\u0442\u043d\u0456\u0441\u0442\u044c, \u0434\u0440\u0456\u0436\u0434\u0436\u043e\u0432\u0435 \u0442\u0456\u0441\u0442\u043e.<\/p>\n

\u0420\u043e\u0437\u0448\u0438\u0440\u0435\u043d\u0430 \u0430\u043d\u043e\u0442\u0430\u0446\u0456\u044f \u0430\u043d\u0433\u043b\u0456\u0439\u0441\u044c\u043a\u043e\u044e \u043c\u043e\u0432\u043e\u044e<\/strong><\/p>\n

The most important indicator of the food products is the biological value, which characterizes the quantity and the power factor of the quality of the protein, which is associated with over-fertilization and the degree of balance for the amino acid composition.
\nThe problem of savory value of yeast dough, bakery sprouts and their assimilation of doses is relevant.
\nApparently, part of the amino acids is consumed during the process of preparing bread, during the cooking time as a result of the reaction of melanoid-forming (proteins pass from the undigested form to lysin, histidine, grutamine, tryptophan). Oxidation of the critical amino acids of cystine and cysteine is carried out until the conversion of the unconquered form of cysteic acid. In the final result, the biological value of bakery products is reduced even more and without that.
\nIn this way, the low biological value of whites of wheat boroshna is necessary to introduce additives into the recipe of bakery additives in order to increase the amount of whites and make a larger warehouse, lower whites of wheat boroshna.
\nThe paper proves the prospects of using dry protein-carbohydrate semi-finished product (SBVN) to increase the biological value of bakery products. The chemical and amino acid composition of SBVN was studied. The high biological value of the semi-finished product is proved. It is established that the use of SBVN in the technological process of yeast dough production provides an opportunity not only to increase the biological value, but also to purposefully influence the technological properties of the dough and the intensity of fermentation.
\nThe effect of the additive on the gas-forming ability of the dough has been studied. It is established that the addition of SBS in the amount of 15% by weight of flour helps to improve the technological properties of yeast dough.
\nKey words:<\/strong> dry protein-carbohydrate semi-finished product, yeast dough, gas-forming ability, yeast dough.<\/p>\n

References<\/strong><\/p>\n

    \n
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  2. Drobot, V. \u0406. Tehnolog\u0456ja hl\u0456bopekars’kogo virobnictva [Tekst] \/ V. \u0406. Drobot. \u2013 K.: Tehn\u0456ka, 2006. \u2013 408 s.<\/li>\n
  3. Nikiforov, R. P. Rozrobka tehnolog\u0456\u0457 pr\u0456snogo listkovogo nap\u0456vfabrikatu na osnov\u0456 molochno\u0457 sirovatki [Tekst] \/ R. P. Nikiforov, O. V. Sab\u0456rov \/\/ Tehnolog\u0456chnij audit ta rezervi virobnictva. \u2013 2015. \u2013 \u2116 3\/3 (23). \u2013 S. 37\u201341. doi:10.15587\/2312-8372.2015.44154<\/li>\n
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  7. \u0406l’d\u0456rova, S. K. Vikoristannja suho\u0457 kartopljano\u0457 dobavki v tehnolog\u0456\u0457 virobnictva dr\u0456zhdzhovogo nap\u0456vfabrikatu [Tekst] \/ S. K. \u0406l’d\u0456rova, O. O. S\u0456makova, Ju. Popova \/\/ V\u0456snik Donec’kogo nac\u0456onal’nogo un\u0456versitetu ekonom\u0456ki \u0456 torg\u0456vl\u0456 \u0456m. Mihajla Tugan-Baranovs’kogo. Ser.: Tehn\u0456chn\u0456 nauki. \u2013 2014. \u2013 \u2116 1. \u2013 S. 54\u201362.<\/li>\n
  8. Pashhenko, L. P. Biotehnologicheskie osnovy proizvodstva hlebobulochnyh izdelij [Tekst] \/ L. P. Pashhenko. \u2013 M.: Kolos, 2002. \u2013 368 s.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[60],"tags":[],"_links":{"self":[{"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=\/wp\/v2\/posts\/11269"}],"collection":[{"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11269"}],"version-history":[{"count":2,"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=\/wp\/v2\/posts\/11269\/revisions"}],"predecessor-version":[{"id":11959,"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=\/wp\/v2\/posts\/11269\/revisions\/11959"}],"wp:attachment":[{"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}