Use of non-traditional type of flour in the production of flour-based culinary products

Abstract

This article presents the research on the use of flour-based products from non-traditional raw materials in functional nutrition. The possibility of combining rice flour with traditional components of the recipe, allowing to obtain the structure and properties characteristic of flour-based culinary products: pancakes, pizza, and samosa, is justified. The main components of rice grains and features of rice flour, as well as the possibility of forming a dough structure of different consistency based on rice flour, are considered. The purpose of this work is to study risk factors, functional additives, and develop a recipe and technology for the production of flour mixes with rice flour for gluten-free products. Flour-based culinary and confectionery products with increased nutritional value based on rice flour are characterized by high consumer characteristics; they are in demand for people suffering from celiac disease who stick to a gluten-free diet. The developed range of new products is protected by patents; there is regulatory documentation — technical specifications.

Analysis of the effectiveness of the use of a new plant functional additive in the production technology of frozen chopped semi-finished products

“…Methods of protein determination" in three samples: control sample, sample No. 1 Determination of the amino acid content in the new plant supplement was carried out according to the method of measuring the mass fraction of amino acids by the CE method on the "Kapel-105M" system, also the mass fraction of moisture in the additive was determined according to GOST R 54951-2012. The mass fraction of protein, according to GOST 25011-2017 by the Kjeldahl method, was determined by the following formula: x=…”

“…The most important tasks of the state in the field of healthy nutrition of the population is to create fundamentally new and safe food ingredients that can meet a number of specified indicators, namely: product quality, consumer properties, technological properties, economic indicators. In view of this, the urgency of developing a new plant functional food additive for use in the production of frozen chopped semi-finished products has appeared [1,2]. Frozen chopped semi-finished products are frozen portioned products made of minced chicken with the addition of a vegetable functional additive.…”

Evaluation of milk quality indicators depending on seasonality in the conditions of JSC Kirov Volgograd region

“…The qualitative properties of raw milk and its suitability for further processing directly depend on factors such as the breed of the animal, health status, lactation stage, age, as well as external factors. [1,8,9,10].…”