Substantiation of biotechnological approaches to creation of food systems "mixture for baking pancakes" of increased biological value

Abstract

Numerous scientific studies have established the incompleteness of wheat flour proteins. In this regard, numerous attempts have been made to increase the biological value of proteins by creating appropriate flour composite mixtures using, as a rule, secondary raw materials obtained in the production of cereals and cereals products. Analysis of literary sources, as well as practice and author's research show that to increase the biological value of wheat and other types of flour, a soy flour component can be used by obtaining flour compositions on their basis. As a working hypothesis, it was assumed that an increase in the nutritional and biological value of mixtures for baking flour products in the form of semi-finished food concentrates is possible and expedient by using shell-cotyledon and germ-cotyledon flour obtained from secondary soybean raw materials obtained using units of the KPSM-850 type. Along with the increase in the biological value of such mixtures, their composition contains vitamin E in the range of 4-5 mg/100 g, as well as other essential micronutrients. The introduction of such additional components as meat and liver powder into the composition of semi-finished food concentrates of flour products made it possible to obtain products of this range with high nutritional and biological value.