Industry
according to the Classifier of Types of Economic Activities
(KVED)
10.7
Description
Based on theoretical and experimental data, the technology of health-improving bread made from wheat flour with the addition of processed cereal products, namely buckwheat and oat flakes and bran, has been developed
Novelty
The course of biochemical and microbiological processes in dough with products of cereal crops reprocessing and its structural and mechanical properties were studied
Technological measures are proposed to achieve high product quality
Advantages
The advantages of the developed bread are higher nutritional and biological value compared to traditional bakery products, as well as good organoleptic indicators
Outlook
The developed products can be implemented in the bakery industry, bakeries in supermarket chains, hotels and restaurants
Regulatory or patent documentation
Pat.116663 Ukraine, IPC A21D 13/02. Bread "Hrechana Tsybulynka" ("Buckwheat onion") / Mykhonik L.A., Kravchuk D.V.; V.; applicant and patent holder: National University of Food Technologies. - no. u 201613455; application form. 27.12.2016; publ. 25.05.2017, Bul. № 10/2017. Pat. 116667 Ukraine, IPC A21D 13/00. Bread "Vivsiana rodzynka" ("Oatmeal raisin") / Mykhonik L.A., Laslov N.I.; Applicant and patent holder: National University of Food Technologies. - no. u 201613459; application form. 27.12.2016; publ. 25.05.2017, Bul. № 10/2017.
Institution
National University of Food Technologies
Contact person
Mykhonik Larysa Anatoliivna
e-mail: [email protected]