https://card-file.onaft.edu.ua/handle/123456789/1186 Sun, 20 Mar 2022 05:08:51 GMT 2022-03-20T05:08:51Z https://card-file.onaft.edu.ua/handle/123456789/19810 Title: Effect of hop extracts on rheological properties of wheat dough Authors: Sokolova, N. Abstract: The choice of technological equipment and the mode selection in bakery industry is determined by the rheological properties of the processed or transported food masses, preferments, and products. In this aspect, the effect of new ingredients in bakery production such as two types of hop extracts (the hop-water and hop-milk whey systems) and their percentage in the formula on the rheological properties of wheat dough during kneading and fermentation has been investigated. The effect of extracts and their percentage in dough formula on time development and strength of the dough has been studied. It was found, using the Brabender Farinograph, that hop extracts lead to decreasing of the elasticity and degree of softening of wheat dough with hop-water extract by 9—27% compared to the control, and hop-milk whey - by 33—41%. Brabender Extensograph carried out the assessment of changes in physical properties of the dough with hop extracts during fermentation after 45, 90 and 135 min. It was found that hop extracts increase the strength of the dough and resistance to extension, which also indicates strengthening effect of hop extracts on wheat gluten. The changes in the quality characteristics of wheat bread with different dosage of hop extracts have been investigated. It was found that the addition of the extract based on water increases the ability to hold the shape of baked bread, on average, by 2—17% whereas extract based on whey increase this index by 8—25%. Description: Sokolova N. Effect of hop extracts on rheological properties of wheat dough / N. Sokolova // Intern. Conf. on Technics, Technologies and Education (ICTTE 2020), Yambol (Bulgaria), 4–6 Nov. 2020. – Yambol, 2020. – Vol. 1031: IOP Conference Series: Materials Science and Engineering. – [7 р.]. Wed, 01 Jan 2020 00:00:00 GMT https://card-file.onaft.edu.ua/handle/123456789/19810 2020-01-01T00:00:00Z https://card-file.onaft.edu.ua/handle/123456789/19809 Title: The usage of the whole grain spelt flour in the cracker's technology Authors: Iorgachova, K.; Makarova, O.; Khvostenko, K. Abstract: Nowadays there has been a revival of interest in ancient crops, such as spelt wheat, which differs from modern varieties of wheat with more balanced chemical content. The effect full replacement of modern wheat flour with whole grain spelt flour on the cracker`s quality was studied. Addition of the spelt flour leads to a high sensory characteristics formation of the product. Ancient wheat flour based samples characterized with more rich color and more intense taste and aroma. The usage of spelt flour increased the product`s ability to water absorption (145 %), acidity (2.0 degree), which are in the accordance with standard requirements. The results have shown the positive effect on the nutritional value of the final product. The highest protein content (16.44 g/100 g) was obtained for the enriched samples, there were also an increase in micronutrients content – Fe (by 27.8 %), K (by 22.9 %), B5 (by 83.6 %). In vivo studies have proven that consumption of the products based on whole grain spelt flour effectively prevented the development of inflammation and dysbiosis processes. Obtained results indicate the effectiveness of full replacement modern wheat flour with whole grain spelt flour for the cracker`s with high nutritional value production. Description: Iorgachova К. The usage of the whole grain spelt flour in the cracker's technology / К. Iorgachova, O Makarova, K. Khvostenko // Intern. Conf. on Technics, Technologies and Education (ICTTE 2020), Yambol (Bulgaria), 4–6 Nov. 2020. – Yambol, 2020. – Vol. 1031: IOP Conference Series: Materials Science and Engineering. – [6 р.]. Wed, 01 Jan 2020 00:00:00 GMT https://card-file.onaft.edu.ua/handle/123456789/19809 2020-01-01T00:00:00Z https://card-file.onaft.edu.ua/handle/123456789/19808 Title: Создание системы климат-контроля жилого дома в условиях Ирака Authors: Денисова, А. Е.; Морозюк, Л. И.; Хуссейн Джамал Талиб Abstract: В работе предложены пути решения проблем тепло- и хладоснабжения индивидуальных потребителей на базе автономных солнечных энергопреобразующих систем в условиях Ирака. Система работает в режимах прерывистого охлаждения и отопления, с аккумуляторами тепла высокого и низкого потенциала для компенсации периодичности работы солнечных коллекторов. Description: Денисова А. Е. Создание системы климат-контроля жилого дома в условиях Ирака / А. Е. Денисова, Л. И. Морозюк, Хуссейн Джамал Талиб // Інформаційні технології: наука, техніка, технологія, освіта, здоров’я : тези доп. ХXVІІІ Міжнар. наук.-практ. конф. (MicroCAD–2020), Харків, 28–30 жовт. 2020 р. / Нац. техн. ун-т «Харк. політехн. ін-т». – Харків, 2020. – Ч. IІ. – С. 193 : рис. – Бібліогр.: 2 назв. Wed, 01 Jan 2020 00:00:00 GMT https://card-file.onaft.edu.ua/handle/123456789/19808 2020-01-01T00:00:00Z https://card-file.onaft.edu.ua/handle/123456789/19807 Title: Efficiency of cooling system implementation for magnetron anode block in industrial microwave installations Authors: Boshkova, I. L.; Volgusheva, N. V.; Kolesnychenko, N. O. Description: Boshkova I. L. Efficiency of cooling system implementation for magnetron anode block in industrial microwave installations / I. L. Boshkova, N. V. Volgusheva, N. O. Kolesnychenko // Science, engineering and technology: global trends, problems and solutions : proc. of the Intern. scientific and practical conf., Prague, 25–26 Sept. 2020. – Prague, 2020. – Р. 171–174. – Ref.: 6 tit. Wed, 01 Jan 2020 00:00:00 GMT https://card-file.onaft.edu.ua/handle/123456789/19807 2020-01-01T00:00:00Z