Abstract
Currently, it is possible to ensure the protein balance in food only when combining plant and animal proteins. The functional and technological properties and methods of introducing non-meat ingredients (meal and grain raw materials) in the production of meat and vegetable pates are investigated. The influence of the degree of grinding of cereals on the viscosity properties of flour that has undergone hydrothermal treatment is studied. А direct dependence of the maximum value of the loading force on the degree of grinding of cereals is established, with an increase in the degree of grinding of cereals, the strength characteristics increase. The water-retaining capacity (WRC) of flour proteins was studied, so deodorised non-fat soy flour has the least ability to bind water, with a hydromodule of 1:1.75, 6.1% of water is separated, with a hydromodule of 1:2.25, buckwheat groats did not bind only 6.6% of water. Flour from cereal oat flakes, separation of non-cohesive water (8.5%) with a hydromodule of 1:2.5, with an increase in the hydromodule to 1:3, there is a slight decrease in this indicator by 7.5%. The fat module has a weak effect on the FRC of the flour samples being studied. Flour from cereals has a lower FRC, with fat modules (1:0.5) FRC does not change significantly and is from 0.44 to 0.45 g of oil per 1 g of flour, and for deodorised non-fat soy flour it is 100%. The mathematical description of the process of absorption of water and fat by flour from cereals and soy flour showed a steady decrease in WRC and an increase in WRC with an increase in hydro-and fat modules.
Highlights
Taking into account the forecast of the global supply of the Earth's population with proteins, in modern conditions, ensuring the protein balance in food can only be achieved by combining plant and animal proteins
Many scientists are working on the development of new types of meat products, including those treated with ionizing radiation, with the use of dihydroquercetin in order to increase the stability of the properties of ghee in meat products, and their introduction to the consumer market [1-10]
We investigated the functional and technological properties of flour from cereals and non-fat deodorized soy flour produced by Kubanmelprod Ltd
Summary
Taking into account the forecast of the global supply of the Earth's population with proteins, in modern conditions, ensuring the protein balance in food can only be achieved by combining plant and animal proteins. We have conducted research on the functional and technological properties and methods of introducing meal and grain raw materials-soy flour and flour from cereals, which are non-meat ingredients and are of interest in the production of meat and vegetable pates. To study the compatibility of non-meat ingredients introduced into the pate recipes, the influence of the degree of grinding of cereals on the rheological, in particular on the viscosity properties of flour that has undergone hydrothermal treatment, was studied. Grinding of all types of cereals was carried out on a laboratory hammer crusher Z A13 – MIZZ-24 (Budapest), designed for grinding grain. The grains were sieved on an A-20 analyzer designed for dry sieving. The resulting flour was subjected to hydrothermal treatment with the hydromodule water: groats 2:1.
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