Abstract
Labour activity of the person during scientific and technical progress is complicated with increasing ecology pollution caused by active use of various chemicals for agricultural purposes, industrial use of toxic metals and other substances, radioactive components of different origin. The purpose of our research is to find out new vegetative raw material being a source of food fibers (in the given concrete case) and possessing high food and biological value which could become a basis for creation new kinds of foodstuff for medical and prophylactic use in the diet of the population directly involved in harmful manufacture at the industrial enterprises and living in ecologically polluted areas. We offer to use the sea-buckthorn berries oil cake as such source of raw material - the dry waste product from sea-buckthorn oil production, which possesses high biological activity and meets all listed above requirements.
Highlights
In order to develop scientifically based technology of manufacturing bakery products and pastas from wheat flour with sea-buckthorn processing products we investigated the influence of various dosages of the sea-buckthorn oil cake on structural and mechanical properties of dough as well as the bakery products and pastas quality indices
Labour activity of the person during scientific and technical progress is complicated with increasing ecology pollution caused by active use of various chemicals for agricultural purposes, industrial use of toxic metals and other substances, radioactive components of different origin
The purpose of our research is to find out new vegetative raw material being a source of food fibers and possessing high food and biological value which could become a basis for creation new kinds of foodstuff for medical and prophylactic use in the diet of the population directly involved in harmful manufacture at the industrial enterprises and living in ecologically polluted areas
Summary
In order to develop scientifically based technology of manufacturing bakery products and pastas from wheat flour with sea-buckthorn processing products we investigated the influence of various dosages of the sea-buckthorn oil cake on structural and mechanical properties of dough as well as the bakery products and pastas quality indices. Labour activity of the person during scientific and technical progress is complicated with increasing ecology pollution caused by active use of various chemicals for agricultural purposes, industrial use of toxic metals and other substances, radioactive components of different origin The consequences of these processes are the catabolism of fibers, vitamins and other vital biologically active substances in the human organism and that in turn is the reason for sickness rate increase of the population directly involved in harmful manufacture at the industrial enterprises and living in ecologically polluted areas.
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