МЛИНЦІ ОЗДОРОВЧОЇ ДІЇ ДЛЯ ЗАКЛАДІВ РЕСТОРАННОГО ГОСПОДАРСТВА В УМОВАХ СУЧАСНОСТІ

Abstract

This topic of research is actual because of necessity to develop technological recipes for flour products using oil products to improve the quality characteristics of finished products. Target setting. Flour dishes are a traditional product of consumption of most customers of restaurants, so there is a necessity to develop and implement measures to improve the quality and nutritional characteristics of products in a competitive environment. Analysis of recent research and publications. Scientific publications show the prospects of introduction into the recipe of flour products as enrichments and improvers of natural additives of plant and animal origin. Uninvestigated parts of general matters defining. The use of additives in oilseed products and concentrations that improve the quality of dishes in the technology of pancakes has not been studied. The research objective. The aim of the article is to study the chemical and amino acid composition of sesame seed meal and to establish the concentration in semi-finished products, which will increase the functional properties of finished meals. The statement of basic materials. Chemical and amino acid composition of sesame seed meal and the concentration of this raw material instead of wheat flour in semi-finished products for optimal organoleptic characteristics of finished products were researched. The influence of this meal on the organoleptic indicators of the quality of finished pancakes by steamed and steamless methods of dough preparation was analyzed. Conclusions according to the article. The chemical and amino acid composition of sesame seed meal was studied. On the basis of the conducted researches its optimum dosage in dough for pancakes in the amount of 15% instead of wheat flour is established. The obtained data can be used for the development and implementation of new products of high nutritional value.