The work focuses on justification of scientific basics and development of practical solutions as to composite enrichment of bread products with high-protein vegetable raw materials (VRMs) – isolates of vegetable proteins which will allow to enrich diets of various groups of consumers with products with balanced chemical composition and high content of vegetable protein in a biologically safe and physiologically accessible form. For this purpose, the work proposes a concept of composite solution for development of various groups of bread products for consumers with increased protein requirements by using new types of VRMs which have balanced chemical composition and high biological value, and can supplement amino acid formula of wheat flour products with the main essential amino acid lysine. The PDCAAS and the DIAAS – modern methods of evaluating protein component of food products and diets – are proposes for evaluation of the purpose achievement efficiency.
The work studies, summarizes and systematizes data on chemical composition and technological properties of VRMs of various morphological origin, and proposes a method of comprehensive evaluation of the VRMs by quality indicators, technological properties and prices using the principles of qualimetry.
On the basis of comprehensive study of patterns of the main processes, it determines and describes patterns of growth of water-absorbing capacity of dough with VRMs, and obtains new data on interaction between gluten proteins of wheat flour and proteins of VRMs.
Considering the Pokrovsky – Patt theory regarding features of influence of various types of vegetable proteins (depending on their morphological origin) on wheat flour proteins, the work studies areas and methods to improve the bakery products technology by entering increased dosages of VRMs, and proposes technological measures to enhance quality of finished products, to improve digestibility of their protein component and to slow down staling pattern.
The work formulated theoretical and practical prerequisites for the use of the VRMs in technologies of both traditional bread products with decreased moisture content (bread sticks and bread balls) and the non-traditional bread product – crumb briquette. It includes system analysis of the crumb briquette manufacture technology, including separation of subsystems, provides better knowledge of how the main characteristics of crumbs and the squeezing pressure influence physical and chemical indicators of high-protein crump briquettes.
The work gives theoretical evidence and experimental confirmation of
efficiency of using the VRMs for improvement of balance of protein-carbohydrate and amino acid components of various groups of bread products.
Based on results of analytical and experimental studies, it determined optimal dosages of the VRMs and their mixtures in technologies of various groups of bread products, developed dry flour mixtures with VRMs which would allow to expand the range of high-protein bread products that can be used in conditions of sports competitions, hiking or warfare places.
Nomograms were developed and can be used in the solutions proposed and to quickly determine additional recipe amount of water necessary to prepare dough with various contents and ratios of the VRMs, and to graphically determine amount of protein in high-protein dry flour mixtures based on the VRMs.
Regulatory documentation for new types of high-protein bread products was drawn up and approved, scientific novelty of the solutions obtained was protected by twelve patents, and practical value was confirmed by results of production tests and introduction of the products developed in industry enterprises.
Keywords: bread, biological value, technology, protein, amino acids, isolate, soy, peas, rice, gluten, crumb briquette, bread sticks.
