Name
Mikhaylenko Marina Vladimirovna
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
Kuban State Technological University
Web site url
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Articles count: 2
The presented research is devoted to the development
of the import-substituting production technology of
the proteins dresser for food from local vegetable
resources, in particular, of lupine. Lupine seeds
contain about 40% of protein rich in all irreplaceable
amino acids. Protein of lupine noticeably differs from
protein of soy in inhibitors content, and namely,
proteases, that does not cause allergic reactions. The
main part of oil composition of oil of lupine is maid
up of linolenic, linoleic and olein acids. Use of lupine
seeds in production of complex raw structure
products will allow to increase the biological value of
a proteins component of a traditional type of raw
materials of phytogenesis and to reduce the available
deficit of protein. It is a will-know fact, that lupine is
added to the recipes of buns, fermented milk and
cottage cheese products, rich crackers and long
cookies. Technologists have recently received a
certain concentrate from lupine seeds of high
biological value, and a pastelike concentrate of lupine
which can be used as a filler in milk, meat, baking
and confectionery industries is being under development. The results of the research show that
seeds of lupine can be considered as one of the
perspective sources of white and competitive
ingredient for developing new recipes and
technologies of different types of multicomponent
food. It is necessary to continue the research on
creation of different types of food with use of lupine
seeds. Thus, the products received from lupine seeds
can be used as raw materials for improvement of
quality of food and as additives for creation of
compoundings of new types of foodstuff
To study the effect of pumpkin flour on the
physical and chemical parameters of semi-finished
and finished products, 10, 15, 20 % of the weight
of wheat flour in the dough was incorporated to the
dough mass. As a result of the research and the
analysis of wafers with different PF dosages, the
dosage of 15 % pumpkin seed flour from the wheat
flour mass in the dough was accepted as the
optimum one. After selecting the optimum dosage,
the experiment on identifying the dependence of
dough viscosity on the shear rate was carried out.
The samples were taken without adding PF into
dough and with adding PF for 15% from the
weight of the flour in the dough. The results
showed that the viscosity of the control dough
sample was higher than that with 15% of flour
from pumpkin seeds. This is due to the general
decrease of the amount of swellable proteins in the
dough due to the incorporation of PF. Thus, we can
conclude that the introduction of the investigated
additive into the wafer dough does not obstruct
dosing the semifinished product into the wafer
moulds. The analysis of the obtained data as a
result of the research work has shown that
incorporating pumpkin seeds flour into the recipe
of wafers is expedient both in terms of enriching
the product with proteins, fats and biologically
active substances and in terms of improving the
process in the production