Техника и технология пищевых производств (Jun 2015)
DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS
Abstract
Production of new types of functional bakery products of is a perspective direction for the food industry. The widening of bakeryproducts assortment is due to the use of additional raw materials, one of which is soya-ginger or soya-citrus flour. In the article the results of scientific investigations, conducted in All-Russian Scientific Research Institute of Soybean (the Amur region), are presented. In the course of experimental researches, experiments on studying the influence of a new type of additive on organoleptic characteristics and biochemical composition of bakery products have been made. The research results allowed substantiating the possibility and the advisability of using a new type of flour in the technology of bakery products, as well as getting mathematical model s for organoleptic evaluation of bread rolls, by means of which the following parameters and modes of their preparation have been justified: mass fraction of soya-ginger or soya-citrus flour is 29.7-32.3% of the amount of wheat flour, the dough fermentation period is2.0-2.2 h and the proving period is half an hour. Under the given technology parameters the general organoleptic evaluation using a 100-point scale is from 89 to 94 points. Investigations of biochemical composition of the obtained products in comparison with traditional ones made it possible to conclude that the developed products contain above 1.4-1.5 times protein, above 2 times mineral matters, above 33-60 times vitamin C, to about 1.0 mg of vitamin E per 100 g a product, while the carbohydrate content is 1.3 times lower, and the content of dietary fiber increased by 2.6-2.7 g per 100 g a product. Evaluation of new types of products has given positive results for all indices. Based on obtained results, the technology and normative-technical documentation for the production of bread rolls Amurskaja fantazija with addition of soya-ginger or soya-citrus flour have been substantiated and developed. This allows production of mass consumption goods with high nutritional and biological value, improved organoleptic characteristics, intended for functional nutrition.
