Department of bread technologies and biotransformation of grain products

Head of department

Oksana Naumenko

Doctor of Science (Engineering)

Senior Researcher

+38 044 517 08 01

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The main directions of research: scientific substantiation and development of innovative resource-saving technologies that ensure the quality and safety of bakery and flour-milling products.

Research work is conducted within the following topics:

• To establish criteria for the selection of functional ingredients of various origins for the development of bread technologies, bakery products of high consumer value;
• To substantiate the biotechnological approaches of selection of highly active strains of bacteria, yeasts of different taxonomic groups and to create a collection for the bakery industry;
• To study the influence of the microbiota of baking starters on the transformation of protein-carbohydrate complexes of dough in grain processing technologies.

The main tasks of the department are:

• scientific substantiation and development of innovative resource-saving technologies in order to preserve the quality and safety of products;
• search, selection of highly active strains of bacteria and yeast of different taxonomic groups and creation of a collection of bakery microbiota;
• development of modern biotechnological approaches to establish the conditions for the functioning of bacteria and yeast intended for use in the technologies of a wide range of bakery products;

• creation of innovative, balanced in terms of component composition, resource-efficient technologies of bakery products using domestic leavens;
• study of the effect of functional ingredients on sensorial, physical and chemical indicators of the quality of target products depending on the type of ingredient, technological parameters of production;
• scientific substantiation and development of technologies for the production of products with functional properties, including dietary and wellness products, using physiologically functional ingredients (dietary fibers, polyunsaturated fatty acids, vitamins, minerals, antioxidants, pro- and prebiotics), their introduction into production;
• the use of non-traditional types of raw materials in order to improve consumer qualities of products;
• creation of complex improvers for correcting the technological properties of flour, improving the quality of products;
• development of technologies that ensure the extension of the shelf life of freshness products;
• analysis of raw materials, finished products and production of the bakery and flour-milling industry: physicochemical, microbiological control, critical points according to HACCP;
• research and development of methods to prevent microbiological contamination of products;
• development of regulatory documentation: formulations, technological instructions, recommendations on various technological issues;
• providing assistance to enterprises in the bakery industry in the form of consultations, expertise, solving certain technological issues, establishing product storage terms, etc.;
• creation of a normative base on the rules of technological process management at flour milling, grain processing and bakery enterprises, etc.
• popularization of scientific knowledge in the field of flour milling, grain and bakery industries: seminars, trainings.

The department closely cooperates with enterprises of baking, flour-milling and grain industry, universities, research institutions of the National Academy of Agrarian Sciences of Ukraine and institutions of the Ministry of Health of Ukraine.