IMPLEMENTATION OF INNOVATIVE AND TECHNOLOGICAL BASES FOR DEVELOPMENT OF FLOUR PRODUCTS OF LONG-TERM STORAGE

Prospect of further implementation in 2021 – 2022: completed

Research level: no analogues in Ukraine.

Availability of a patent: 5 patents of Ukraine.

What additional actions requires further research in 2021: conducting biomedical research, which requires additional funding.

Brief characteristics, advantages, further application perspective.

The regularities of the influence of the functional and technological properties of flour from new types of wheat (waxi, black-grain, soft-grain), non-baking flours (buckwheat, chickpea, lentil, from naked barley and by-products of processing cereal crops), an alternative to sugar of plant raw materials, phyto-raw materials (stevia, hops) on the course of microbiological, biochemical, colloidal processes in the preparation of semi-finished products, their structural and rheological properties and the quality and safety of biscuits, wafers, rusks, incl. with reduced sugar capacity and improved physiological properties. The nature of the dependence of the change in the properties of the fat filling with the synbiotic complex for wafers and the quality indicators of the developed products, including during storage, and its physiological effect, has been determined.

The expediency of using the selected plant raw materials and the method of “protection” of probiotics in the production of long-term storage flour products (biscuits, crackers and waffles) has been substantiated. Measures and technological solutions have been developed to intensify the technological process, stabilize the structural and rheological properties of cereal and flour semi-finished products for biscuits, rusks with a reduced or no sugar content, wafers and fat fillings for them, which made it possible to improve technologies, to provide a higher content of target components in the final product and comprehensively improve the quality, competitiveness, safety and physiological properties of products.

The implementation of the developed technologies does not require radical changes in the technological process or the installation of new equipment and can be interesting for industries with a wide range of products and various capacities. The use of the natural potential of the selected plant raw materials will prevent the use of synthetic improvers to correct and inhibit the deterioration of the quality of long-term storage flour products, and improve the ecological state of products.

 

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