Kondrashyna L. Improvement the technology of semi-finished flour product using gelatin and the transglutaminase enzyme

In the dissertation work, technological modes of production of a semi-finished product of a whipped flour type biscuit with the use of gelatin in a composition with xanthan in the presence of the enzyme transglutaminase are scientifically substantiated and developed. It has been experimentally proven that the use of gelatin as a foaming component for catalytic interaction with the enzyme transglutaminase, xanthan as an additional structure-forming agent in the technology of a semi-finished product of a whipped flour type biscuit is relevant and makes it possible to reduce the number of stages of the technological process, its energy consumption, significantly expand the range of confectionery products, and purposeful Enzymatic modification allows you to give the required shape, texture, taste and get a product with high organoleptic characteristics and nutritional value. On the basis of the data obtained on the microbiological, physicochemical, structural-mechanical and technological properties of the semi-finished product of whipped flour, the shelf life is justified. Recommendations for the use of semi-finished products in culinary and confectionery products have been developed. Calculated the cost of a semi-finished product of whipped flour.