Purpose The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle. Design/methodology/approach Recent studies in the emerging food technologies of short pastry with use of meals were considered. Their focus on the improvement of the functional peculiarities of short pastry and benefits for people were the defining characteristics of the studies. Findings Model food compositions have been developed from soybean meal, sunflower meal and milk thistle for adding them to semi-finished short pastry products. The technology of short pastry confectionery made from short pastry with oilseed meal has been scientifically substantiated and developed. The chemical composition of shortbread cookies with the use of oilseed meal was calculated. The developed technology increased protein content by 2.5 times, cellulose content – by six times, significantly increased mineralization in the developed confectionery products. The content of calcium increased by 172.9 mg, selenium – by 13.06 mcg, iodine – by 2.76 mcg and vitamin E by 2.4 mg. Practical implications The developed technology of short pastry with a model composition of the meal can be used in practice. The use of a meal composition is a promising direction to improve the brittleness of short pastry products. The developed pastry products made from short pastry with added meal can be introduced into catering establishments as functional products with improved biological value. Social implications Developed pastry products can be used as functional products with improved biological value, which is important for people’s health and has positive effects on the human body. Originality/value The use of meals of soy, sunflower and milk thistle in short pastry increases its nutritional and biological value, which improves the impact on the human body. The developed pastry products can be introduced as functional products with improved biological value, which is important for the improvement of people’s health in different countries of the world.
There is studied the influence of glycerin on rheological characteristics of marzipan pastes with dry demineralized whey (DDW) for determining its rational concentration in the composition of decorative semi-products PKV and MFV. PKV-marzipan pastes with DDW, used for covering confectionary products and as an interlayer; MFV-marzipan pastes with DDW, used for making candies and modeling figured products. According to research results, it has been established, that an increase of a glycerin concentration in the composition of model mixtures of marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW) results in decreasing deformation characteristics of a reversible type. Irreversible deformation is constant and doesn't depend on glycerin concentration. According to results of the analysis of main rheological constants by a diapason of glycerin concentrations, there has been established a gradual decrease of indices of a highly elastic and conventionally instant resilience module of model compositions of marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW). Viscosity indices of a resilient aftereffect and pliability gradually grow with an increase of a glycerin concentration in the composition of model marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW). Reports on research projects (2020), «EUREKA: Life Sciences» Number 1 49 Food Science and Technology Research results testify that the use of glycerin in the composition of marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW) gives a possibility to increase their elasticity and softness, at that keeping high forming properties. The conducted studies have proved the availability of producing marzipan pastes with DDW and glycerin. There has been substantiated the rational content of glycerin in the composition of marzipan pastes with DDW that allows to provide given (desirable) rheological characteristics. The rational concentration of glycerin in the composition of marzipan pastes PKV (20 % of DDW), used for covering floury and confectionary products and as an interlayer is 5 % of the total mass of recipe components. The rational concentration of glycerin in the composition of marzipan pastes MFV (30 % of DDW), used for making candies, modeling figured products is 5 % of the total mass of recipe components. An improved technological solution doesn't complicate the general technological process and doesn't need the additional technical equipment. Rheological characteristics of the developed marzipan pastes correspond to directions of the technological destination and allow to decorate floury confectionary products with different levels of technological complication, providing the maximal beauty of ready products.
This paper considers the changes in quality indicators of sugar pastes with dry demineralized whey and glycerin during storage in order to establish their technological shelf life. Based on the results of studying changes in the mass fraction of moisture of sugar pastes over 30 days, a decrease in this indicator in the control sample was established, by 80 %, and in the experimental one – by 30 %. Examining the sensory characteristics of consistency according to the devised descriptors has made it possible to establish that the control sample of sugar pastes onday 10 of storage is technologically unsuitable. Its consistency is characterized as too dense, hard, brittle, not uniform, with lumps. Accordingly, the molding ability, which received 3.45 points, decreases. The prototype, even on day 30 of storage, has acceptable consistency characteristics: moderately hard and dense, softish, homogeneous with the presence of barely perceptible small inclusions. A high molding ability is retained, which received 4.3 points. Experimental studies of the fractional composition of the solid phase and the dispersion of sugar pastes are consistent with studies into the sensory characteristics of the consistency. It was established that on day 10 of storage, in the control sample the fractional composition of particles with a size of 21 to 30 µm prevails, the content of which is 62 %, which characterizes the structure as coarse crystalline. In the prototype on day 30 of storage, thecontent of particles the size of 11 to 20 µmwas 72 %, which preserves the quality of the paste and characterizes its structure as finely crystalline. The results of the study made it possible to establish a tendency to slow down the build-up of solid particles of the developed sugar pastes, and their growth to a critical size of 22.6 µm.The data obtained have made it possible to establish the technological shelf life of the developed sugar pastes, which was 30 days, which is 3 times more than that of the control. Consequently, the introduction into the formulation composition of sugar pastes of demineralized whey at a concentration of 50 % and glycerin at a concentration of 5 % makes it possible to extend their technological shelf life. This is important from a practical point of view and solves the problem set.
Introduction. The development of technology for flour culinary products for health purposes requires finding ways to create multicomponent flour mixtures. Problem. The introduction of non-traditional raw materials into the dough recipe leads to structural and mechanical changes, which requires finding ways to improve them technologically. The aim is to improve the structural-mechanical and organoleptic properties of fresh dough based on flour mixture with Atherina pontica powder for the production of high-quality culinary products. Methods. The object of research – model dough semi-finished products of fresh dough based on a flour mixture of high-grade wheat flour, Atherina pontica powder and germinated wheat grain flour ("Health" flour) in a ratio of 6 : 1 : 3 (Experiment 1) and the same , but with the addition of ascorbic acid solution from 2.0 to 12.0 % (Experiment 2), flour culinary products from fresh dough: dumplings "Chornomorski", dumplings "Aterinka", noodles "Ryb’yacha", control samples – fresh dough traditional recipes, dumplings with potatoes, fish dumplings, noodles "Domashnj". The structural and mechanical parameters of fresh dough (deformation, plastic viscosity, ultimate shear stress) and organoleptic evaluation of the quality of flour culinary products were studied. Results. The influence of the components of the flour mixture on the structural and mechanical properties of fresh dough for flour culinary products was determined and the rational concentration of ascorbic acid solution, which is 10 % in the recipe of fresh dough, was determined. The research confirmed the prospects of introducing components for the development of the recipe of the dough semi-finished product, which is the basis for the production of dumplings "Сhornomorski", dumplings "Aterinka" and noodles " Ryb’yacha " with high organoleptic properties. Conclusions. The use of the composition of the composition in the technology of fresh dough (Еxperiment 1) leads to the deterioration of its structural and mechanical properties relative to the control, which requires finding ways to improve them. It is proved that in the model compositions of fresh dough using a 10 % solution of ascorbic acid, certain structural and mechanical parameters are improved. This allows you to provide sufficient elasticity and form high-quality culinary products. According to the developed recipe, the obtained semi-finished dough for dumplings Chornomorski", dumplings "Aterinka", noodles "Ryb’yacha", was confirmed by a high organoleptic evaluation.
Most construction projects carry a certain level of risk, and in order to determine and manage them, it is necessary to know their essence, causes, carefully plan the construction process and ensure the ability to quickly make the right decisions at each stage of the construction process . Therefore, determining the essence of risks, their causes and effective methods of their management is extremely important to ensure the successful implementation of construction projects [3;4;5].During the construction process, several types of risk factors may arise simultaneously, in particular, an unexpected increase in the cost of construction materials, completed works, delays in meeting the deadlines of construction projects caused by the investor, contractor, environment, etc. As shown by the feedback of investors and contractors,the impact of COVID-19 on construction projects is significant, in particular, quarantine restrictions led to delays in the completion of projects and an increase in the cost of their completion.Analyzing the research data, it can be noted that construction projects regularly suffer from significant incidents, which are related to both the financial component and a large number of emergency situations. Effective construction risk management requires persistent attention to detail and training of the workforce to avoid undesirable situations during construction, including quality construction, accident prevention. International risk management standards vary widely, and there is almost always room for improvement. Infrastructure projects are becoming more and more complex and require more complex methods of control over them. When design work does not meet construction standards, the cost of repairs and associated risks can be extremely high. Therefore, insurers, contractors and clients should be interested in minimizing losses and perceive risk engineering as a way of positive contribution to the process of achieving a better result and as a result of a worthy investment in the future project.According to the PMBoK international standard, the risks of construction projects, their causes and solutions must be recorded, that is, timely response to negative risks contributes to the smooth execution of construction works without financial losses.
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