SUBSTANTIATION OF TECHNOLOGY ENRICHED BAKERY PRODUCTS USING PROCESSED MARINE RAW MATERIALS

IFUWHY

Abstract

The traditional way of enriching bread and bakery products is the introduction of components of vegetable origin and products of their processing. However, recently, methods of fortification of food products using marine raw materials, as a rule, waste from its processing, have been developing. The prospects and the possibility of using hydrolysates of collagen-containing fish raw materials in the technology of bread and bakery products are substantiated. It was found that in the fermentolysate obtained from pollock skin, the content of low molecular weight water-soluble peptides reaches 91% of the amount of water-soluble protein, which is the basis for its use as a functional additive for enriching wheat bread with biologically active substances of marine origin.

The use of fermentolysate in an amount from 5 to 14% by weight of the dough semifabrate (which is 15-35% of the prescription amount of water) makes it possible to increase the activity of baking yeast and reduce the fermentation process of the dough by 2 times. The introduction of a fermentolysate in an amount of up to 35% of the estimated amount of water in the production of wheat bread makes it possible to obtain a product with a high organoleptic rating and physico-chemical parameters that meet the requirements of regulatory and technical documentation. At the same time, the protein content in the finished products increases by almost 2 times. An increase in the relative biological value by 2-26% indicates a better digestibility of bread with the addition of fermentolysate. It was found that the proportion of water-soluble low-molecular biologically active peptides in the experimental samples is 53-61% of the total amount of water-soluble proteins, which gives the product a functional orientation and contributes to an increase in antiradical activity.