Agrarian
Bulletin
of the Urals

Russian Journal of Agricultural Research

The publication is registered by the Ministry of the Russian Federation
for Affairs of the Press, Television and Radio Broadcasting and Mass Communication Media.
Registration certificate: PI number 77-12831 on May 31, 2002
Subscription index in catalog «Russian Press» - 16356
ISSN 1997 - 4868 (Print)

The Journal is included in the list of the leading peer-reviewed scientific journals and publications, which should be published by the main results of theses for the degree of doctor and Ph.D.
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Journal is included in the list of VAK (from 25.09.2017), No. 291

ISSN 2307-0005 (Online)
Key title: Agrarnyj vestnik Urala (Online)
Abbreviated key title: Agrar. vestn. Urala (Online)

Аграрный вестник Урала № 07 (149) 2016

Биология и биотехнологии

Рыбаков Ю. С. доктор технических наук, профессор Уральский государственный аграрный университет

Лесникова Н. А. старший преподаватель Уральский государственный экономический университет

Лаврова Л. Ю. кандидат технических наук, доцент Уральский государственный экономический университет

Борцова Е. Л. кандидат экономических наук, доцент Уральский государственный экономический университет

УДК:664.66

EXPANSION OF THE RANGE OF BAKERY PRODUCTS THROUGH THE USE OF SECONDARY RAW MATERIAL RESOURCES

Article is devoted to use of secondary raw material resources in production of bakery products. When using modernequipment and technology the considerable part of raw materials which is rich with valuable nutrients goes to waste. Thereforea problem of the transfer of refining processes of agricultural raw materials to a waste-free cycle of technologies is actualproblem of modern food production. Dairy serum, beery’ grain, flour of wheat germ use as secondary raw materials. It isestablished that introduction of secondary raw material resources in compounding of bakery products intensively influencesprocess of fermentation of the dough, has the strengthening effect at flour gluten, improve organoleptic, physical and chemicalindicators of quality and chemical composition of products, considerably reduces drying in the storage process of bread incomparison with control samples. The microbiological analysis has shown compliance of the developed bakery products torequirements of technical regulation ТR ТС 021/2011. As a result of pilot studies the best samples of bakery products arechosen: bread “Pshenichny” with introduction of 15 % of dairy serum from mass of wheat flour of the first grade, diabeticrye bread with introduction of 20 % of powder from a beery grain from the mass of wheat bran, dairy bread “Uralsky” withintroduction of 6 % of organic powder from flour of germs of wheat from the mass of wheat flour of the first grade. All necessarytechnological documentation on new products is developed. As a result of researches the possibility of use of secondary rawmaterial resources of an animal and a phytogenesis in technology of various grades of bread is proved, for the purpose ofexpansion of the range, improvement of quality, for the increase of a nutrition value of finished products, solution of questionsof rational use of waste of food productions.


Keywords:

bakery products, secondary raw material resources, dairy serum, beery’ grain, flour of wheat germ.


References:

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