Abstract
It is urgent to develop a technology of cream-soups, allowing to widen possibilities of combining vegetable components and to give dishes with original taste-aromatic characteristics. The main quality characteristic of soups-purees is a homogenous consistence. That is why for substantiating technological parameters of non-fried buckwheat groats preparation, an influence of boiling and preliminary soaking duration on structural-mechanical properties of the mixture has been studied. Rational technological parameters of non-fried buckwheat groats preparation have been determined: groats and water ratio – 1:7, preparation temperature (90 ± 2) °С, process duration 15min with preliminary hydration for 4 hours. The effectiveness of using non-fried buckwheat groats in the composition of dishes in amount 8.0 % has been proved, and spices compositions for first dishes have been developed: fragrant pepper, cumin, rosemary in ratio 1: 0.6: 0.4
Highlights
First dishes are an obligatory component of the food ration of each human
There is no necessity in stiffeners for puree-like products with non-fried buckwheat groats, because it contains starch, dietary fibers and slime, favoring system’s stabilization against stratification
The rational amounts of spice compositions introduction in first dishes as 0.5 % in ratio 1: 0.6: 0.4 have been determined
Summary
First dishes are an obligatory component of the food ration of each human They are a source of mineral and biologically active substances, contain essential amounts of liquids and cover the organism’s need in water by 15–25 % [1]. The popularity of first dishes is conditioned, first of all by their high food value because of the multicomponent composition: vegetables, cereals, lipids, animal meat or fish – traditional soup components. It must be noted, that soups have rather high assimilability level, conditioned by peculiarities of culinary processing of ingredients (frying, boiling, sometimes baking and so on) and enough liquid phase. As opposite to traditional first dishes, soups-puree may be prepared on vegeta-
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