THE EVALUATING EFFECTIVENESS OF BY-PRODUCTS AND PLANT COMPONENTS IN THE TECHNOLOGY OF DOUGH HALF-STUFF | Оценка эффективности использования субпродуктов и растительных компонентов в технологи полуфабрикатов тестовых
2015
Ryabova A. V.
The article contains the estimation of effectiveness in the use of by-products, cameline-seed oil and amaranth flour in the meat by-products in the dough. By-products were used for the purpose of the expansion of the assortment of the meat semi-finished products in the dough. Amaranth flour was introduced for the purpose of an improvement in the organoleptic and functional- technological characteristics of the stuffing and an increase in the quantity of protein. Cameline-seed oil was added for the purpose of the enrichment of product by omega- acids. As the experimental models we have made pelmeni (ravioli), the relationship of dough and stuffing in which comprised 1:1. In the prototypes the flour from the amaranth was introduced in quantity 5, 10 and 15%. Cameline-seed oil was introduced in quantity 2%. Models with the amaranth flour in quantity 5% had the smaller output of product and the insufficient moisture-binding ability. Models with the content of flour from the amaranth in quantity 15% had the strong smell of plant component. Experimental model with a quantity of amaranth flour 10% on the organoleptic characteristic proved to be best, and there composition was acknowledged most optimum. The studies of the experimental models of meat semi-finished products in the dough showed that the use of amaranth flour contributes to an increase in the moisture-binding ability of stuffing, to an increase in the output of product, to an increase in the content of protein and irreplaceable amino acids. According to the results of all conducted studies is made the conclusion that flour amaranth can be used as the moisture-binding component for making of meat semi-finished products in the dough
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