ІНДИВІДУАЛЬНЕ МОВЛЕННЯ АВТОРА ЯК ОБ’ЄКТ ЛІНГВІСТИКИ ТА ПІДХОДИ ДО ЙОГО ДОСЛІДЖЕННЯ. (Individual language of the author as an object of the linguistic and approaches for its research.)

Стаття присвячена проблемі індивідуального мовлення письменника в сучасній лінгвостилістиці. Розкри вається сутність термінів для позначення індивідуального мовлення автора, визначаються особливості підходів до його аналізу. (The article is devoted to the individual style of the writer in modern linguostylistics. Essence of the terms to refer to the individual style of the author is revealed, peculiarities of the approaches to it’s analysis are determined.

Technological properties of wheat flour with additives

Received: February 1st, 2023 ; Accepted: May 8th, 2023 ; Published: October 31st, 2023 ; Correspondence: [email protected] research was carried out on the possibility of using potherbs in bakery industry. Powder of plants were used to replace 0.5%, 2%, 5%, 10% and 15% of wheat flour: Chenopōdium quīnoa L.; Cyperus esculentus L.; Physalis tomentous L.; Cosmos sulphureus Cav.; Pycnanthemum virginianum L.; Pycnanthemum trifolium L.; Agastache rugosa (Fisch. & C.A. Mey.) Kuntze; Agastache urticifolia (Benth.) Kuntze, cv. Weide Kerze; Mentha spicаta L. ‘Moroccan’; Achillea setacea Waldst. Et Kit.; Isodon japonicus var. Glaucocalyx (Maxim.) H. W. Li; Satureja montana L.; Teucrium scorodonia L.; Ruta montana L.; Népeta argolica Bory et Chaub.; Népeta grandiflora L.; Népeta mussinii Spreng. Ex Henckel., cv. Posviata Meisu; Népeta nepetelia L. In order to develop an effective technology for its use, creating new types of products with properties that meet current needs of consumers in Ukraine and the world, it is necessary to clarify the relation of potherbs with other components. Baking properties determine the behavior of flour in technological process, namely, they form the quality of bread and depend on the state of carbohydrate-amylase, protein-proteinase, lipidlipolytic complexes, as well as the content of compounds that cause darkening of flour during the process of bread making. Use of herbs in bakery is promising. The data obtained allows manufacturers to recommend the use of herbs during the production of bread

Objective organoleptic, structural-and-mechanical parameters of vegetables depending on their degree of ripeness

ArticleOrganoleptic, structural-and-mechanical indicators determine the suitability of fruiting vegetables for harvesting and preservation, as well as the ratio of separate parts of the fruit. All these indicators affect the quality of products. Experimental work was carried out in the conditions of the laboratory of the Department of Technology of Storing and Processing of Grain. A complex of organoleptic, commercial, physical and thermophysical indicators of eggplant, sweet pepper and tomato fruits were developed in the work to determine the time of their harvesting. It was determined that physical density and mechanical strength in the fruits of sweet pepper of technical degree of ripeness were 6% higher than in the fruits of biological degree of ripeness. Peculiarities of the ripeness degree significantly affected the amount of inedible part of the fruit (seeds, seed cavity and peduncle), which was 1.2 times less in sweet pepper fruits of technical degree of ripeness than biological degree of ripeness. Considerable varietal difference of eggplant fruits by the amount of edible and inedible parts of the fruit was determined. Peculiarities of the variety also significantly affected the density and hardness of the fruit. Red tomatoes fruits of Iskorka variety had tender pulp consistency and relatively low fruit density (0.88 g cm- ³) and mechanical strength (3.00 kg cm- ²). The objective organoleptic, structural-and-mechanical indicators of fruiting vegetables were determined depending on their degree of ripeness; to determine the optimal time of harvesting the fruits of eggplant, sweet pepper, tomato

Growth and yield of spinach depending on absorbents’ action

The use of absorbents from Maximarin for growing spinach contributed to its faster germination, increased plant growth and development, and resulted in an increase in yields of commodity products by 2.0–6.1 t ha-1 and an increase in chemical composition. The use of absorbents in open ground for spinach made it possible to obtain the highest amount of contingent net profit for making the drug Maximarin in the form of a gel and the company Eco – with small granules, and in the Krasen Polissia variety – 2,160 and 2,102 USD ha-1 , in the Malakhit variety for introduction the drug Maximarin in the form of a gel 1,949 USD ha-1 and the company Eco absorbent with potassium – 1,575 USD ha-1 . Profitability for the Matador variety has reached 75%, Malakhit grade – 69–75%, Keb – 3.0–3.2. It was established that in the closed ground application of the drug Maximarin in the form of gel and granules for spinach made it possible to obtain the highest amount of contingent net profit, which was Matador 3,079 and 3,025 USD ha-1 , in the Malakhit variety for the introduction of gel 4,304 USD ha-1 and granules – 4,245 USD ha-1 . Profitability for the use of drugs for the Krasenʹ Polissia variety reached 84–77%, Malakhit – 118–116 %, the bioenergy efficiency ratio – 3.0–3.3

Development Of Recipes And Estimation Of Raw Material For Production Of Wheat Bread

The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected. The elaborated method of bread manufacturing by new recipes relates to the field of agriculture and food industry and may be used at a laboratory baking of bread.There was experimentally grounded and introduced the change of a part of recipe quantity of wheat flour for dried and comminuted plants of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Cosmos sulphureus L., Tanacetum parthenium L., Cyperus esculentus L., Physalis tomentous L. at baking bread. According to determined physical-chemical, organoleptic parameters of bread, a possibility of baking bread using plants was proved. The expedience of introducing vegetable additives of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Tanacetum parthenium into wheat dough in the dose no more than 5 % to the flour mass; up to 10 % – Cosmos sulphureus L and up to 15 % – Cyperus esculentus L., Physalis tomentous L was proved. At these very dosages bread had an evenly colored crust, without breaks and cracks, elastic crumb, thin-walled porosity, expressed bread taste and pleasant smell of additives as opposite to other experimental samples

Development of recipes and estimation of raw material for production of wheat bread

The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected. The elaborated method of bread manufacturing by new recipes relates to the field of agriculture and food industry and may be used at a laboratory baking of bread. There was experimentally grounded and introduced the change of a part of recipe quantity of wheat flour for dried and comminuted plants of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Cosmos sulphureus L., Tanacetum parthenium L., Cyperus esculentus L., Physalis tomentous L. at baking bread. According to determined physical-chemical, organoleptic parameters of bread, a possibility of baking bread using plants was proved. The expedience of introducing vegetable additives of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Tanacetum parthenium into wheat dough in the dose no more than 5 % to the flour mass; up to 10 % – Cosmos sulphureus L and up to 15 % – Cyperus esculentus L., Physalis tomentous L was proved. At these very dosages bread had an evenly colored crust, without breaks and cracks, elastic crumb, thin-walled porosity, expressed bread taste and pleasant smell of additives as opposite to other experimental samples

Substantiation of the use of spice plants for enrichment of wheat bread

UK: Проведено дослідження можливості застосування малопоширених пряносмакових рослин під час виготовлення хліба пшеничного. Експериментально обґрунтовано та впроваджено заміну частини рецептурної кількості борошна на висушені і розмелені ефіроносні, технічні, пряно-смакові та овочеві рослини під час виготовлення хліба. За визначеними фізико-хімічними, органолептичними показниками хліба підтверджено можливість виготовлення хліба з додаванням рослин

Development of recipes and estimation of raw material for production of wheat bread

The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected. The elaborated method of bread manufacturing by new recipes relates to the field of agriculture and food industry and may be used at a laboratory baking of bread. There was experimentally grounded and introduced the change of a part of recipe quantity of wheat flour for dried and comminuted plants of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Cosmos sulphureus L., Tanacetum parthenium L., Cyperus esculentus L., Physalis tomentous L. at baking bread. According to determined physical-chemical, organoleptic parameters of bread, a possibility of baking bread using plants was proved. The expedience of introducing vegetable additives of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Tanacetum parthenium into wheat dough in the dose no more than 5 % to the flour mass; up to 10 % – Cosmos sulphureus L and up to 15 % – Cyperus esculentus L., Physalis tomentous L was proved. At these very dosages bread had an evenly colored crust, without breaks and cracks, elastic crumb, thin-walled porosity, expressed bread taste and pleasant smell of additives as opposite to other experimental samples