{"id":12439,"date":"2022-05-13T11:46:53","date_gmt":"2022-05-13T08:46:53","guid":{"rendered":"http:\/\/journals.khnu.km.ua\/vestnik\/?p=12439"},"modified":"2022-12-19T10:20:39","modified_gmt":"2022-12-19T08:20:39","slug":"pidvyshhennya-biologichnoyi-czinnosti-drizhdzhovogo-tista-za-rahunok-vykorystannya-znezhyrenoyi-molochnoyi-syrovyny","status":"publish","type":"post","link":"https:\/\/journals.khnu.km.ua\/vestnik\/?p=12439","title":{"rendered":"\u041f\u0456\u0434\u0432\u0438\u0449\u0435\u043d\u043d\u044f \u0431\u0456\u043e\u043b\u043e\u0433\u0456\u0447\u043d\u043e\u0457 \u0446\u0456\u043d\u043d\u043e\u0441\u0442\u0456 \u0434\u0440\u0456\u0436\u0436\u043e\u0432\u043e\u0433\u043e \u0442\u0456\u0441\u0442\u0430 \u0437\u0430 \u0440\u0430\u0445\u0443\u043d\u043e\u043a \u0432\u0438\u043a\u043e\u0440\u0438\u0441\u0442\u0430\u043d\u043d\u044f \u0437\u043d\u0435\u0436\u0438\u0440\u0435\u043d\u043e\u0457 \u043c\u043e\u043b\u043e\u0447\u043d\u043e\u0457 \u0441\u0435\u0440\u043e\u0432\u0438\u043d\u0438"},"content":{"rendered":"

<\/p>\n

\u041f\u0406\u0414\u0412\u0418\u0429\u0415\u041d\u041d\u042f \u0411\u0406\u041e\u041b\u041e\u0413\u0406\u0427\u041d\u041e\u0407 \u0426\u0406\u041d\u041d\u041e\u0421\u0422\u0406 \u0414\u0420\u0406\u0416\u0414\u0416\u041e\u0412\u041e\u0413\u041e \u0422\u0406\u0421\u0422\u0410 \u0417\u0410 \u0420\u0410\u0425\u0423\u041d\u041e\u041a \u0412\u0418\u041a\u041e\u0420\u0418\u0421\u0422\u0410\u041d\u041d\u042f \u0417\u041d\u0415\u0416\u0418\u0420\u0415\u041d\u041e\u0407 \u041c\u041e\u041b\u041e\u0427\u041d\u041e\u0407 \u0421\u0418\u0420\u041e\u0412\u0418\u041d\u0418<\/p>\n

INCREASING THE BIOLOGICAL VALUE OF YEAST TEST DUE TO THE USE OF SKIMMED RAW MATERIALS<\/p>\n

\u0421\u0442\u043e\u0440\u0456\u043d\u043a\u0438: 205-209. \u041d\u043e\u043c\u0435\u0440: \u21162, 2022 (307)\u00a0\u00a0 \"\"<\/a> <\/strong>
\n\u00a0\u0410\u0432\u0442\u043e\u0440\u0438:<\/strong>
\n\u041f\u041e\u041f\u041e\u0412\u0410 \u0421. \u042e.
\nhttps:\/\/orcid.org\/0000-0002-1548-8788<\/a>
\ne-mail: popova.svy@nubip.edu.ua<\/a>
\n\u0413\u041e\u041f\u041a\u0410\u041b\u041e \u041b. \u041c.
\nhttps:\/\/orcid.org\/0000-0003-3513-0502<\/a>
\ne-mail: gopkalolarisa@nubip.edu.ua<\/a>
\n\u0413\u0412\u041e\u0417\u0414\u0406\u041a \u0410. \u0413.,
\n\u0428\u0412\u0415\u041d\u042c \u0410. \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
\nSVITLANA POPOVA, LARISA HOPKALO, ANASTASIIA HVOZDIK, ANASTASIIA SHVEN
\nNational University of Life and Environmental Sciences of Ukraine
\nDOI:<\/strong>\u00a0https:\/\/www.doi.org\/10.31891\/2307-5732-2022-307-2-205-209<\/a><\/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

\u0414\u043e\u0432\u0435\u0434\u0435\u043d\u0430 \u043f\u0435\u0440\u0441\u043f\u0435\u043a\u0442\u0438\u0432\u043d\u0456\u0441\u0442\u044c \u0432\u0438\u043a\u043e\u0440\u0438\u0441\u0442\u0430\u043d\u043d\u044f \u0441\u0443\u0445\u043e\u0433\u043e \u0431\u0456\u043b\u043a\u043e\u0432\u043e-\u0432\u0443\u0433\u043b\u0435\u0432\u043e\u0434\u043d\u043e\u0433\u043e \u043d\u0430\u043f\u0456\u0432\u0444\u0430\u0431\u0440\u0438\u043a\u0430\u0442\u0443 (\u0421\u0411\u0412\u041d) \u0443 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0456\u0457 \u0434\u0440\u0456\u0436\u0434\u0436\u043e\u0432\u043e\u0433\u043e \u0442\u0456\u0441\u0442\u0430. \u0414\u043e\u0441\u043b\u0456\u0434\u0436\u0435\u043d\u043e \u043f\u043e\u043a\u0430\u0437\u043d\u0438\u043a\u0438 \u0430\u043a\u0442\u0438\u0432\u043d\u043e\u0457 \u0442\u0430 \u0442\u0438\u0442\u0440\u043e\u0432\u0430\u043d\u043e\u0457 \u043a\u0438\u0441\u043b\u043e\u0442\u043d\u043e\u0441\u0442\u0456 \u0442\u0456\u0441\u0442\u0430, \u043f\u0440\u0438\u0441\u0443\u0442\u043d\u0456\u0441\u0442\u044c \u0443 \u0441\u0438\u0441\u0442\u0435\u043c\u0456 \u0421\u0411\u0412\u041d \u0441\u043f\u0440\u0438\u044f\u0454 \u0437\u043d\u0438\u0436\u0435\u043d\u043d\u044e \u0430\u043a\u0442\u0438\u0432\u043d\u043e\u0457 \u0442\u0430 \u043f\u0456\u0434\u0432\u0438\u0449\u0435\u043d\u043d\u044e \u0442\u0438\u0442\u0440\u043e\u0432\u0430\u043d\u043e\u0457 \u043a\u0438\u0441\u043b\u043e\u0442\u043d\u043e\u0441\u0442\u0456 \u0437\u0440\u0430\u0437\u043a\u0456\u0432 \u0442\u0456\u0441\u0442\u0430. \u0414\u043e\u0432\u0435\u0434\u0435\u043d\u043e \u043f\u043e\u0437\u0438\u0442\u0438\u0432\u043d\u0438\u0439 \u0432\u043f\u043b\u0438\u0432 \u0421\u0411\u0412\u041d \u043d\u0430 \u044f\u043a\u0456\u0441\u043d\u0456 \u043f\u043e\u043a\u0430\u0437\u043d\u0438\u043a\u0438 \u043a\u043b\u0435\u0439\u043a\u043e\u0432\u0438\u043d\u0438 \u0442\u0456\u0441\u0442\u0430. \u0412\u0441\u0442\u0430\u043d\u043e\u0432\u043b\u0435\u043d\u043e, \u0449\u043e \u0432\u0438\u043a\u043e\u0440\u0438\u0441\u0442\u0430\u043d\u043d\u044f \u0421\u0411\u0412\u041d \u0432 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0456\u0447\u043d\u043e\u043c\u0443 \u043f\u0440\u043e\u0446\u0435\u0441\u0456 \u0432\u0438\u0440\u043e\u0431\u043d\u0438\u0446\u0442\u0432\u0430 \u0434\u0440\u0456\u0436\u0434\u0436\u043e\u0432\u043e\u0433\u043e \u0442\u0456\u0441\u0442\u0430 \u043d\u0430\u0434\u0430\u0454 \u043c\u043e\u0436\u043b\u0438\u0432\u0456\u0441\u0442\u044c \u043a\u043e\u0440\u0435\u0433\u0443\u0432\u0430\u0442\u0438 \u0441\u0438\u043b\u0443 \u0431\u043e\u0440\u043e\u0448\u043d\u0430 \u0442\u0430 \u0446\u0456\u043b\u0435\u0441\u043f\u0440\u044f\u043c\u043e\u0432\u0430\u043d\u043e \u0432\u043f\u043b\u0438\u0432\u0430\u0442\u0438 \u043d\u0430 \u0440\u0435\u043e\u043b\u043e\u0433\u0456\u0447\u043d\u0456 \u0432\u043b\u0430\u0441\u0442\u0438\u0432\u043e\u0441\u0442\u0456 \u0442\u0456\u0441\u0442\u0430
\n\u041a\u043b\u044e\u0447\u043e\u0432\u0456 \u0441\u043b\u043e\u0432\u0430: \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, \u0430\u043a\u0442\u0438\u0432\u043d\u0430 \u043a\u0438\u0441\u043b\u043e\u0442\u043d\u0456\u0441\u0442\u044c, \u0442\u0438\u0442\u0440\u0443\u0454\u043c\u0430 \u043a\u0438\u0441\u043b\u043e\u0442\u043d\u0456\u0441\u0442\u044c, \u043a\u043b\u0435\u0439\u043a\u043e\u0432\u0438\u043d\u043d\u0456 \u0432\u043b\u0430\u0441\u0442\u0438\u0432\u043e\u0441\u0442\u0456.<\/p>\n

\u00a0\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 \u00a0\u043c\u043e\u0432\u043e\u044e<\/strong><\/p>\n

The prospects of using dry protein-carbohydrate semi-finished product (SBVN) in yeast dough technology are proved. The indicators of active and titrated acidity of the dough were studied, the presence in the system of SBVN helps to reduce the active and increase the titrated acidity of dough samples. The positive effect of SBVN on the quality of gluten dough has been proved. It is established that the use of SBVN in the technological process of yeast dough production provides an opportunity to adjust the strength of the flour and purposefully influence the rheological properties of the dough.
\nAs a result of the conducted researches it is established:<\/p>\n

    \n
  1. For indicators of active acidity it is established that the use of SBVN with a concentration of 5; 10 and 15% helps to reduce the active acidity, which reaches its optimal pH value of 5.71\u2026 5.72 after 90 \u00b7 60 s of fermentation. Sample dough with a concentration of SBS 20% reach the same pH value after (180\u2026 210) \u00b7 60 s fermentation, due to reduced activity of lactic acid bacteria and inhibition of yeast activity<\/li>\n
  2. The titer of titratable acidity in samples with a concentration of SBVN 5; 10 and 15% increases rapidly and reaches the optimal value of 3.2\u2026 3.30H after 90 \u00b7 60 s of fermentation. The sample of the test with a concentration of SBVN 20% reaches the optimal value of the titrated acidity after (150\u2026 180) \u00b7 60 s of fermentation, which is explained by the decrease in the activity of lactic acid bacteria.<\/li>\n
  3. Adding SBVN to the dough leads to an increase in the yield of dry gluten by 2-7% for the batch of flour \u21161 and by 2-9% for the batch \u21162. The elasticity indicators increase by 15% for the flour lot \u21161 and decrease by 5% for the flour lot \u21162. There is also an increase in the elongation of gluten by 16% for a batch of flour \u21161 and a decrease in this indicator for a batch of flour \u21162 by 5%. SBVN helps to increase the amount of crude gluten by 2-13% for the batch of flour \u21161 and 5-7% for the batch \u21162 compared to the control.<\/li>\n
  4. At this stage of research, the optimal concentration of SBVN to the weight of flour was 15%.<\/li>\n<\/ol>\n

    Key words:<\/strong> dry protein-carbohydrate semi-finished product, yeast dough, active acidity, titratable acidity, gluten properties.<\/p>\n

    \u00a0<\/strong>\u041b\u0456\u0442\u0435\u0440\u0430\u0442\u0443\u0440\u0430<\/strong><\/p>\n

      \n
    1. Cauvain S.P. (2016). Breadmaking Processes<\/a>. Reference Module in Food Science, from\u00a0Encyclopedia of Food and Health,\u00a0\u0440\u0440. 478\u2013483. doi: 10.1016\/B978\u20130\u201312\u2013384947\u201300087\u20138<\/a><\/li>\n
    2. Huang S., Miskelly D. (2016). Optional Ingredients for\u00a0Dough<\/a>. Steamed\u00a0Breads, 47\u201363. doi: 10.1016\/B978\u20130\u201308\u2013100715\u20130.00004\u20135<\/a><\/li>\n
    3. Rosell M. (2012). Nutritionally enhanced wheat flours and\u00a0breads<\/a>. Breadmaking (Second edition),\u00a0\u0440\u0440. 687\u2013710. doi: 10.1533\/9780857095695.4.687<\/a><\/li>\n
    4. \u041b\u0435\u0431\u0435\u0434\u0435\u043d\u043a\u043e \u0422. \u0404., \u041a\u043e\u0436\u0435\u0432\u043d\u0456\u043a\u043e\u0432\u0430 \u0412. \u041e., \u0421\u043e\u043a\u043e\u043b\u043e\u0432\u0430 \u041d. \u042e. (2015). \u0423\u0434\u043e\u0441\u043a\u043e\u043d\u0430\u043b\u0435\u043d\u043d\u044f \u043f\u0440\u043e\u0446\u0435\u0441\u0443 \u0430\u043a\u0442\u0438\u0432\u0430\u0446\u0456\u0457 \u0434\u0440\u0456\u0436\u0434\u0436\u0456\u0432 \u0448\u043b\u044f\u0445\u043e\u043c \u0432\u0438\u043a\u043e\u0440\u0438\u0441\u0442\u0430\u043d\u043d\u044f \u0444\u0456\u0442\u043e\u0434\u043e\u0431\u0430\u0432\u043e\u043a. \u0425\u0430\u0440\u0447\u043e\u0432\u0430 \u043d\u0430\u0443\u043a\u0430 \u0456 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0456\u044f, 2 (31), \u0441. 25\u201333. doi: 10.15673\/2073\u20138684.31\/2015.44264<\/li>\n
    5. \u041d\u0438\u043a\u0438\u0444\u043e\u0440\u043e\u0432 \u0420. \u041f., \u041f\u043e\u043f\u043e\u0432\u0430 \u0421. \u042e., \u0421\u043b\u0430\u0449\u0435\u0432\u0430 \u0410. \u0412., \u041a\u043e\u0440\u0435\u043d\u0435\u0446\u044c \u042e. \u041c. (2016). \u0414\u043e\u0441\u043b\u0456\u0434\u0436\u0435\u043d\u043d\u044f \u0432\u043f\u043b\u0438\u0432\u0443 \u0431\u0456\u043b\u043a\u043e\u0432\u043e-\u0432\u0443\u0433\u043b\u0435\u0432\u043e\u0434\u043d\u043e\u0433\u043e \u043d\u0430\u043f\u0456\u0432\u0444\u0430\u0431\u0440\u0438\u043a\u0430\u0442\u0443 \u043d\u0430 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0456\u0447\u043d\u0456 \u0432\u043b\u0430\u0441\u0442\u0438\u0432\u043e\u0441\u0442\u0456 \u0434\u0440\u0456\u0436\u0434\u0436\u043e\u0432\u043e\u0433\u043e \u043d\u0430\u043f\u0456\u0432\u0444\u0430\u0431\u0440\u0438\u043a\u0430\u0442\u0443, \u043e\u0442\u0440\u0438\u043c\u0430\u043d\u043e\u0433\u043e \u043f\u0440\u0438\u0441\u043a\u043e\u0440\u0435\u043d\u0438\u043c \u0441\u043f\u043e\u0441\u043e\u0431\u043e\u043c. \u0421\u0445\u0456\u0434\u043d\u043e-\u0404\u0432\u0440\u043e\u043f\u0435\u0439\u0441\u044c\u043a\u0438\u0439 \u0436\u0443\u0440\u043d\u0430\u043b \u043f\u0435\u0440\u0435\u0434\u043e\u0432\u0438\u0445 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0456\u0439, \u2116 11 (80), \u0441.\u00a024-31. DOI: 10.15587\/1729-4061.2016.64294<\/li>\n
    6. \u041b\u0435\u0431\u0435\u0434\u0435\u043d\u043a\u043e \u0422.\u0415., \u0421\u043e\u043a\u043e\u043b\u043e\u0432\u0430 \u041d.\u042e., \u041a\u043e\u0436\u0435\u0432\u043d\u0438\u043a\u043e\u0432\u0430 \u0412.\u041e. (2015). \u0421\u043e\u0432\u0440\u0435\u043c\u0435\u043d\u043d\u044b\u0435 \u043f\u0440\u0435\u0434\u0441\u0442\u0430\u0432\u043b\u0435\u043d\u0438\u044f \u043e \u043f\u0438\u0449\u0435\u0432\u043e\u0439 \u0446\u0435\u043d\u043d\u043e\u0441\u0442\u0438 \u0445\u043b\u0435\u0431\u043e\u0431\u0443\u043b\u043e\u0447\u043d\u044b\u0445 \u0438\u0437\u0434\u0435\u043b\u0438\u0439. \u041e\u0441\u043d\u043e\u0432\u043d\u044b\u0435 \u043d\u0430\u043f\u0440\u0430\u0432\u043b\u0435\u043d\u0438\u044f \u0434\u043b\u044f \u0438\u0445 \u043a\u043e\u0440\u0440\u0435\u043a\u0446\u0438\u0438. \u0417\u0435\u0440\u043d\u043e\u0432\u044b\u0435 \u043f\u0440\u043e\u0434\u0443\u043a\u0442\u044b \u0438 \u043a\u043e\u043c\u0431\u0438\u043a\u043e\u0440\u043c\u0430, 2 (58), \u0441. 19\u201325. doi: 10.15673\/2313478x.58\/2015.46011<\/li>\n
    7. \u041f\u043e\u043f\u043e\u0432\u0430 \u0421. \u042e., \u041d\u0438\u043a\u0438\u0444\u043e\u0440\u043e\u0432 \u0420. \u041f., \u0421\u043b\u0430\u0449\u0435\u0432\u0430 \u0410. \u0412. \u041e\u043f\u0442\u0438\u043c\u0456\u0437\u0430\u0446\u0456\u044f \u043f\u0440\u043e\u0446\u0435\u0441\u0443 \u043f\u043e\u043f\u0435\u0440\u0435\u0434\u043d\u044c\u043e\u0457 \u0430\u043a\u0442\u0438\u0432\u0430\u0446\u0456\u0457 \u0434\u0440\u0456\u0436\u0434\u0436\u0456\u0432. \u0422\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0456\u0447\u043d\u0438\u0439 \u0430\u0443\u0434\u0438\u0442 \u0456 \u0440\u0435\u0437\u0435\u0440\u0432\u0438 \u0432\u0438\u0440\u043e\u0431\u043d\u0438\u0446\u0442\u0432\u0430. 2015. \u0422. 5, \u2116 4(25). \u0421. 29\u201335. doi: 10.15587\/2312\u20138372.2015.51760<\/li>\n
    8. \u0421\u043f\u043e\u0441\u0456\u0431 \u043e\u0442\u0440\u0438\u043c\u0430\u043d\u043d\u044f \u0441\u0443\u0445\u043e\u0457 \u0441\u0443\u043c\u0456\u0448\u0456 : \u041f\u0430\u0442.\u00a027201 \u0423\u043a\u0440\u0430\u0457\u043d\u0430, \u041c\u041f\u041a \u0421A23C 23\/00, A23C 9\/152. \u041a\u043e\u0440\u0448\u0443\u043d\u043e\u0432\u0430 \u0413.\u0424., \u041d\u0438\u043a\u0438\u0444\u043e\u0440\u043e\u0432 \u0420.\u041f., \u0413\u043d\u0456\u0446\u0435\u0432\u0438\u0447 \u0412.\u0410. ; \u0437\u0430\u044f\u0432\u043d\u0438\u043a \u0442\u0430 \u043f\u0430\u0442\u0435\u043d\u0442\u043e\u0432\u043b\u0430\u0441\u043d\u0438\u043a \u0414\u043e\u043d\u0435\u0446\u044c\u043a\u0438\u0439 \u043d\u0430\u0446\u0456\u043e\u043d\u0430\u043b\u044c\u043d\u0438\u0439 \u0443\u043d\u0456\u0432\u0435\u0440\u0441\u0438\u0442\u0435\u0442 \u0435\u043a\u043e\u043d\u043e\u043c\u0456\u043a\u0438 \u0456 \u0442\u043e\u0440\u0433\u0456\u0432\u043b\u0456 \u0456\u043c\u0435\u043d\u0456 \u041c\u0438\u0445\u0430\u0439\u043b\u0430 \u0422\u0443\u0433\u0430\u043d\u2013\u0411\u0430\u0440\u0430\u043d\u043e\u0432\u0441\u044c\u043a\u043e\u0433\u043e (\u0423\u043a\u0440\u0430\u0457\u043d\u0430). \u2013 \u2116 u200705242; \u0437\u0430\u044f\u0432\u043b.14.05.2007; \u043e\u043f\u0443\u0431\u043b. 25.10.2007, \u0411\u044e\u043b. \u2116 17. 3 \u0441.<\/li>\n
    9. Asselman H. A., Straten G., Boom R.M., Esveld D.C., Boxtel A.J.B. (2007). Quality prediction of bakery products in the initial phase of process design<\/a>. Innovative Food Science & Emerging Technologies,\u00a0Vol. 8, Issue 2,\u00a0\u0440\u0440. 285\u2013298. doi: 10.1016\/j.ifset.2007.01.006<\/a><\/li>\n
    10. Ronda F., P\u00e9rez\u2013Quirce S., Villanueva M. (2016). Rheological\u00a0Properties\u00a0of Gluten\u2013Free Bread\u00a0Doughs: Relationship With Bread Quality<\/a>. Advances in Food Rheology and its Applications,\u00a0\u0440\u0440. 297\u2013334. doi: 10.1016\/B978\u20130\u201308\u2013100431\u20139.00012\u20137<\/a><\/li>\n
    11. Sanz T., Salvador A., Hern\u00e1ndez M.J. (2016). Creep-Recovery and Oscillatory Rheology of Flour-Based Systems<\/a>. Advances in Food Rheology and its Applications,\u00a0\u0440\u0440. 277\u2013295. doi: 10.1016\/B978\u20130\u201308\u2013100431\u20139.00011\u20135<\/a><\/li>\n<\/ol>\n

      Heertje I. (2014). Structure and function of food products: A review<\/a>. Food Structure,\u00a0Vol. 1, Issue 1,\u00a0\u0440\u0440. 3\u201323. doi: 10.1016\/j.foostr.2013.06.001<\/a><\/p>\n

        \n
      1. Kinsella J.E. (2007). Physical\u00a0Properties\u00a0of Food and\u00a0Milk\u00a0Components: Research Needs to Expand Uses<\/a>. Journal of Dairy Science,\u00a0Vol. 70, Issue 11,\u00a0\u0440\u0440. 2419\u20132428. doi:10.3168\/jds.S0022\u20130302(07)80304\u20131<\/a><\/li>\n
      2. Kneifel W., Paquin P., Abert, Richard J.\u2013P. (2011). Water-Holding Capacity of\u00a0Proteins\u00a0with Special Regard to\u00a0Milk\u00a0Proteins\u00a0and Methodological Aspects<\/a>. Journal of Dairy Science,\u00a0Vol. 74, Issue 7,\u00a0\u0440\u0440. 2027\u20132041. doi:10.3168\/jds.S0022\u20130302(11)78373\u20132<\/a><\/li>\n<\/ol>\n

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

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        2. Huang S., Miskelly D. (2016). Optional Ingredients for Dough. Steamed Breads, pp. 47\u201363. doi: 10.1016\/B978\u20130\u201308\u2013100715\u20130.00004\u20135<\/li>\n
        3. Rosell C.M. (2012). Nutritionally enhanced wheat flours and breads. Breadmaking (Second edition), rr. 687\u2013710. doi: 10.1533\/9780857095695.4.687<\/li>\n
        4. Lebedenko T. Ye., Kozhevnikova V. O., Sokolova N. Yu. (2015). Udoskonalennia protsesu aktyvatsii drizhdzhiv shliakhom vykorystannia fitodobavok. Kharchova nauka i tekhnolohiia, 2 (31), s. 25\u201333. doi: 10.15673\/2073\u20138684.31\/2015.44264<\/li>\n
        5. Nykyforov R. P., Popova S. Yu., Slashcheva A. V., Korenets Yu. M. (2016). Doslidzhennia vplyvu bilkovo-vuhlevodnoho napivfabrykatu na tekhnolohichni vlastyvosti drizhdzhovoho napivfabrykatu, otrymanoho pryskorenym sposobom. Skhidno-Yevropeiskyi zhurnal peredovykh tekhnolohii, \u2116 11 (80), s. 24-31. DOI: 10.15587\/1729-4061.2016.64294<\/li>\n
        6. Lebedenko T.E., Sokolova N.Yu., Kozhevnikova V.O. (2015). Sovremennye predstavleniya o pishevoj cennosti hlebobulochnyh izdelij. Osnovnye napravleniya dlya ih korrekcii. Zernovye produkty i kombikorma, 2 (58), s. 19\u201325. doi: 10.15673\/2313478x.58\/2015.46011<\/li>\n
        7. Popova S. Yu., Nykyforov R. P., Slashcheva A. V. Optymizatsiia protsesu poperednoi aktyvatsii drizhdzhiv. Tekhnolohichnyi audyt i rezervy vyrobnytstva. 2015. T. 5, \u2116 4(25). S. 29\u201335. doi: 10.15587\/2312\u20138372.2015.51760<\/li>\n
        8. Sposib otrymannia sukhoi sumishi : Pat. 27201 Ukraina, MPK SA23C 23\/00, A23C 9\/152. Korshunova H.F., Nykyforov R.P., Hnitsevych V.A. ; zaiavnyk ta patentovlasnyk Donetskyi natsionalnyi universytet ekonomiky i torhivli imeni Mykhaila Tuhan\u2013Baranovskoho (Ukraina). \u2013 \u2116 u200705242; zaiavl.14.05.2007; opubl. 25.10.2007, Biul. \u2116 17. 3 s.<\/li>\n
        9. Asselman H. A., Straten G., Boom R.M., Esveld D.C., Boxtel A.J.B. (2007). Quality prediction of bakery products in the initial phase of process design. Innovative Food Science & Emerging Technologies, Vol. 8, Issue 2, rr. 285\u2013298. doi: 10.1016\/j.ifset.2007.01.006<\/li>\n
        10. Ronda F., P\u00e9rez\u2013Quirce S., Villanueva M. (2016). Rheological Properties of Gluten\u2013Free Bread Doughs: Relationship With Bread Quality. Advances in Food Rheology and its Applications, rr. 297\u2013334. doi: 10.1016\/B978\u20130\u201308\u2013100431\u20139.00012\u20137<\/li>\n
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            \n
          1. Kinsella J.E. (2007). Physical Properties of Food and Milk Components: Research Needs to Expand Uses. Journal of Dairy Science, Vol. 70, Issue 11, rr. 2419\u20132428. doi:10.3168\/jds.S0022\u20130302(07)80304\u20131<\/li>\n
          2. Kneifel W., Paquin P., Abert T., Richard J.\u2013P. (2011). Water-Holding Capacity of Proteins with Special Regard to Milk Proteins and Methodological Aspects. Journal of Dairy Science, Vol. 74, Issue 7, rr. 2027\u20132041. doi:10.3168\/jds.S0022\u20130302(11)78373\u20132<\/li>\n<\/ol>\n

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