Использование рыбного белка в технологии инновационных хлебобулочных и мучных кондитерских изделий

Abstract

The article presents research on improving the technology of bakery and flour confectionery products by enriching them with fish protein. There are presented the data of a survey of the dietary preferences of schoolchildren aged 15-16. It is noted that most teenagers prefer bakery and flour confectionery products as a snack. It is also established that children do not consume enough fish protein, which is complete and easily digestible. In this regard, the study solves the problem of improving the technology of wheat biscuits and rye-wheat loaves by enriching with a protein-mineral additive. In the first case, the problem is solved by introducing fermented minced cod into the dough, obtained by keeping the crushed muscle tissue of the fish in water at the specified parameters. In the case of obtaining loaves, a protein-mineral additive is a composition obtained by the destruction of muscle, integumentary and bone tissues of fish raw materials in a subcutaneous whey. To determine the optimal parameters of the process there was carried out mathematical planning of the experiment by using the central composition plan of the second order for two factors: the degree of grinding of fish raw materials (2 times) and the duration of disaggregation (4 times). The resulting protein-mineral additive is used in the production of rye-wheat loaves by introducing it into the dough. The baked finished product was an attractive bakery product from light gray to light brown, well baked, with a uniform structure, without signs of non-kneading, with a pleasant taste and smell with slightly pronounced fishy shades. The results of physico-chemical studies showed an increase in the amount of protein by 47.3%, mineral substances – by 96.3%. The indicator of the biological value of the protein was 124%, which characterizes its balance. It has been established that the loaves are characterized by a high content of mineral elements significant in nutrition (potassium, calcium, magnesium, sodium, phosphorus), so the new food product is functional.