Tkachuk Y. The technology of bakery products enriched with milk protein.

The work is devoted to the scientific substantiation and development of technologies bread enriched with milk proteins. The expediency of technological efficiency and increase the nutritional value of bakery products by use of milk protein - casein and albumin. Defined chemical composition and biological value of milk proteins. Have researched technological properties of milk proteins: water absorption, fat binding and emulsifying properties. By the "OPTIMA" program has calculated optimum dosage: 8% casein, albumin - 12 % by weight of wheat flour by protein quality index for finished product. Have researched an influence of milk proteins on the quantity and quality of gluten. It is proved that the addition of casein expedient use of nonionic surfactant, with addition albumin - anionic surfactant. Optimized conditions of dough with milk proteins and surfactants. Influence of milk proteins and surfactants in the course of biochemical and microbiological processes in the test. The adding of surfactants intensifies the process of aerogenesis, increases maltase and zymaze activity of yeast in the dough with milk proteins, and contributes to the necessary structural and mechanical properties of dough. A method of the production of bread products with non-yeast semi-finished product has investigated. A recipe and technology of bread products, enriched with milk protein. The indicators of quality and safety of bread products enriched with milk proteins has studied. Proved resistance to staling of new products through the interaction of surfactants with starch polysaccharide.