Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

2014 (published: 24.02.2014)

Number 1(19)

Home > Issue > Development of technology for functional product made from wheat flour, enriched with fish protein and mineral filler

UDC 664.66:665(06)

Development of technology for functional product made from wheat flour, enriched with fish protein and mineral filler

Makhnach Е.V. , Bessmertnaya I.A.

The article describes the development of the functional products’ technology. This product is enriched with fish protein and mineral (PMF) and made with hot fermentation process from muscle tissues of high-protein fish. Also, the optimal technical conditions of the process PMF creation and formulas of the preventive cookies were fitted. There are some vegetable additives which can be brought to the cookies’ formula to extension of the range and enhancement their preventive properties as well. For instance: carrot juice, cinnamon, lemon peel. Based on definition of cookies’ quality indicators, shelf-life of products was set as 8 weeks. Projects of Scientific Documentation have been developed for the production of the preventive cookies enriched with PMF.
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Keywords: protein-mineral filler, fermentation, autoproteolysis, enrichment, food saturation factor, the degree of flooding proteins, organoleptic property.

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