Повышение эффективности производства и пищевой ценности масложировой и хлебопекарной продукции

This document is an abstract of a dissertation for the degree of Doctor of Technical Sciences by Isabayev Ismoil Babajanovich. It focuses on increasing the efficiency of production and nutritional value of fat and oil, as well as bakery products. The research covers the technology of modifying fats, including hydrogenation, and examines the use of various additives and processing methods to improve the quality and nutritional properties of these products. It includes research on increasing fermentive activity of pressed and dried yeast, as well as results of trial tests and adoption of new technologies at enterprises of Association "Yoq-moy va oziq-ovqat sanoati" and company "Uzdonmahsulot" in Republic of Uzbekistan. Finally showing some economics.

Asosiy mavzular

Modification of Fats: The document discusses the modification of fats using various techniques, including hydrogenation, to achieve desired properties and improve nutritional value. This involves selecting appropriate catalysts and controlling process parameters to achieve the desired fat composition.
Use of Additives: The abstract describes the incorporation of various additives, such as surface-active substances and other food additives, to enhance the quality, stability, and nutritional value of fat and oil products. The selection and application of these additives are critical for achieving the desired characteristics in the final product.
Electromagnetic Activation of Yeast: A significant portion of the research involves the application of electromagnetic fields to activate bakery yeast, which helps to improve fermentation and the overall quality of baked goods. This includes optimizing the conditions for electromagnetic treatment.
Fat and Oil and Bakery Production: The primary goal of this study is to improve the efficiency of both fat and oil, as well as bakery production, to obtain improved quality and economics. This also includes ensuring that the nutritional value of produced goods is enhanced.