Перспективы использования нетрадиционного растительного сырья в хлебопечении и пищеконцетратной индустрии
2024
Донец, Ольга
Modern chemical composition of bakery products is represented by a minimum content of functional ingredients and dietary fibers, which play a paramount role in the creation of food products with high biological value and improved organoleptic characteristics. This is provided by purposeful correction of the chemical composition of food products through the use of non-traditional plant raw materials containing a complex of micronutrients. Wastes of the oil and fat industry - meal can also be of practical interest. The paper shows the potential of using secondary vegetable raw materials as active additives for the production of bakery products and food concentrates with high nutritional and biological value. Analytical review of literature data on this issue is presented, the influence of meal on the texture and nutritional value of the product is determined. It is revealed that the research aimed at improving the technology of processing of secondary raw materials and expanding the scope of their application in the industrial production of food products, including bakery products and food concentrates is relevant and necessary. The use of additives from vegetable raw material waste in the baking industry allows to intensify the technological process, to form optimal textural characteristics of semi-finished products, to expand the range of bakery products and food concentrates of functional purpose.
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Editorial Technical University of Moldova
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