Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK664.7
Issue:3 (21)
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Development of technology of functional products sprouted grain
Annotation
Currently, the market of food products of functional purpose - one of the youngest and most dynamically developing in the food industry. One of the earliest functional food was bread. The peculiarity technology of production of bread from sprouted grains is the maximum use of raw materials and natural product of high quality with minimal losses and maximum output. Functional properties of the products increase due to the replacement of flour in grain sprouts, also increases the chemical and mineral compositions. The purpose of the work was: - development of technology of production of bread products on the basis of raw materials of vegetable and animal origin. In this regard, the following tasks were solved: - investigation of functional and technological properties of vegetative product from sprouted grains; - determination of physicochemical, organoleptic indexes of the bread.
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Articles in current issue
- Use of mathematical modeling for resursosberegayuschih food production
- Polyunsaturated fatty acids of fish raw in technology of functional food
- Mathematical simulation of the food processing equipment starting mode and rheometers
- Choice of process control channels in the processes of food production
- Development of frozen pastry from linseed flour
- The theoretical basics of employment ultrasound for food systems processing in order to regulate the content of bioactive components
- Drying parsley leaves infrared
- Usage of crioscopic temperature for prediction of cold storage
- IR-drying fruit and berry raw materials
- Investigation of rheological properties of fruit-jelly mass manufactured using sugar substitutes
- Study of the technological features of the process of cutting food blade tool. Development of the device for cutting fruit and vegetables
- Development of fermented product technology and composition for sports nutrition
- Concentration of plum juice the method of freezing
- Selection of milk fat substitutes in order to regulate the fatty acid composition of fused cheese product
- Consideration of storage products and design and dimensioning machine short-time storage of fruits and vegetables a spherical shape
- Effect of the metal-ligand interaction in the heme group on the colour of myoglobin forms
- Investigation the possibility of creating of cat food on the basis of raw materials containing taurine
- Research capacity in the processing of viscous food products and other environments with pseudo-plastic properties of capacitive equipment cleaning mixing devices
- Drying seaweed by infrared radiation
- Technological implementers of resource-saving when processing fruit and vegetables
- Bakery products cooling factors apparatus-technological analysis
- Prospects for the use of different starter cultures in the production of curd with the addition of protein preparations
- Development of a device for mixing and control the quality of meat stuff systems
- Development of module for weight measurement for food portioning mechatronical complex
- A numerical method for calculating the spherical products freezing time
- The experimental study the of hydraulic impedance occurring during flow of the water-grain suspense in pipelines
- The influence of oxidized starch on the tensile strength and elongation of gelatin film
- Optimal control of the working elements blade mixer