FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF ATHERINA PONTICA POWDER FOR USE IN FLOUR MIXTURES

Abstract

One of the ways to optimize the technological process of producing flour dishes and products is to model the multicomponent composition of flour mixtures using non-traditional raw materials of plant and animal origin. However, the introduction of such functional ingredients is accompanied by structural and mechanical properties of the dough and can lead to a decrease in the quality of flour products and dishes. Therefore, the study of the functional and technological properties of Atherina pontica powder and determining the possibility of its further use in composite flour mixtures is an important task. The purpose of the work is to study the functional and technological properties of Atherina pontica powder and determining the possibility of its use in composite flour mixtures. The task of the work was to determine: the dispersion of Atherina pontica powder, the water absorption coefficient, the water absorption and fat-retaining capacity of Atherina pontica powders of different fractions, because these indicators play an important role in the technological process of dough formation. The obtained results of the study allowed us to determine the dispersion of Atherina pontica powder: the fraction of 50-100 microns is 17.5% of the total, 15-30 microns – 28.8%, 50-30 microns – 48.2%, the percentage of larger powder is insignificant and is 5.5%. The water absorption coefficient of Atherina pontica powder with a humidity of 7.0+0.5% was studied at different temperatures and it was found that at a temperature of 35 ° C the water absorption indicators increase and confirm the improved rehydration properties, and this can also be explained by the ability of A. pontica powder proteins to retain moisture at different temperatures, which is important during the technological process of dough formation. It was found that the water-holding capacity of the powder is 21% lower, the fat-holding capacity is 9.9% lower than that of premium wheat flour, and the water-absorbing capacity is 80% higher, which necessitates adjusting the recipe composition of unleavened dough for flour culinary products.