DEVELOPMENT OF FUNCTIONAL MIXTURES FOR FLOUR CULINARY PRODUCTS
Abstract
Background. Flour culinary products are in high demand among the population. To meet the needs of the population for nutritional and biological value when consuming this group of food products, it is necessary to enrich their ingredient composition with components that meet the specified requirements. The purpose of the work is to develop grinding batches and determine the granulometric composition of the mixture with the optimal amino acid composition from grain legumes and spices for culinary products.
Methods. The object chosen was grain legume components and flavoring additives (7-9 items) used to obtain functional flour mixtures for flour culinary products. Grinding was carried out on a laboratory installation RSA-4–2, using a sieving device and a set of sieves.
Results. The technological parameters of the torn and grinding systems have been determined; data have been obtained on the yield and quality of grain products obtained on the second torn system at a grain moisture content of 14% on the first torn system. With an increase in the degree of moistening of the grinding mixtures, the overall yield of grain products decreases, but their quality improves. The technological schemes included two grinders and five grinding systems to produce flour, bran and dunst. The degree of grinding of dry flour mixtures was 224 microns or less. A high yield of cereal products and flour was obtained using two torn systems with a low weighted average ash content. Based on the data obtained, it is possible to predict high yields of composite flour, the granulometric composition of which will allow it to be used for functional culinary products.
Conclusion. A study of the biological value of protein in functional flour mixtures was carried out. It was established that all samples of the resulting mixtures correspond to the established values of regulatory documentation, which indicates their proper quality. As a result of grinding and sifting through a sieve with a mesh size of 224 microns, flour for confectionery products was obtained: from the 2DS-2 mixture - 94.2%, from the 3BC-2 mixture - 93.8%.
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