spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2022.371spfp-371Research ArticleФИЗИЧЕСКИЕ И ХИМИЧЕСКИЕ МЕТОДЫ ПЕРЕРАБОТКИ СЕЛЬХОЗПРОДУКЦИИPHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSINGРазработка технологии хлебобулочных изделий с введением горохового гидролизатаDevelopment of Technology for Bakery Products with the Introduction of Pea Hydrolyzatehttps://orcid.org/0000-0003-4830-6298БычковаЕлена СергеевнаBychkovaElena S.

19.04.04 - Технология продукции и организация общественного питания

Кафедра Технологии и организации пищевых производств

Доцент

8788-1754

 

bychkova.nstu@gmail.comhttps://orcid.org/0000-0002-0029-2168ПодгорбунскихЕкатерина МихайловнаPodgorbunskikhEkaterina M.

ФГБУН «Институт химии твердого тела и механохимии» СО РАН

Лаборатория химии твордого тела

старший научный сотрудник

podgorbunskikh@solid.nsc.ruhttps://orcid.org/0000-0002-7250-0288РождественскаяЛада НиколаевнаRozhdestvenskayaLada N.

кафедра Технологии и организации пищевых производств

заведующая кафедрой

 

rozhdestvenskaya@corp.nstu.ruhttps://orcid.org/0000-0003-4808-9692БухтояровВладимир АлександровичBuchtoyarovVladimir A.

Лаборатория Химии твердого тела и механохимии

ведущий инженер

 

buh@solid.nsc.ruКудачеваПолина ВладимировнаKudachevaPolina V.

Кафедра технологии и организации пищевых производств

магистрант

Polina_kurkulina@mail.ruНовосибирский государственный технический университетРоссияNovosibirsk State Technical UniversityRussian FederationФГБУН «Институт химии твердого тела и механохимии» СО РАНРоссияInstitute of Solid State Chemistry and Mechanochemistry Siberian Branch Russian Academy of SciencesRussian FederationФГБОУ ВО «Новосибирский государственный технический университет» ФБУН «Новосибирский НИИ гигиены» РоспотребнадзораРоссияNovosibirsk State Technical UniversityRussian FederationФГБУН «Институт химии твердого тела и механохимии» СО РАНРоссияInstitute of Solid State Chemistry and Mechanochemistry Siberian Branch, Russian Academy of SciencesRussian FederationФГБОУ ВО «Новосибирский государственный технический университет»РоссияNovosibirsk State Technical UniversityRussian Federation202203122022035666Copyright © Бычкова Е.С., Подгорбунских Е.М., Рождественская Л.Н., Бухтояров В.А., Кудачева П.В., 20222022Бычкова Е.С., Подгорбунских Е.М., Рождественская Л.Н., Бухтояров В.А., Кудачева П.В.Bychkova E.S., Podgorbunskikh E.M., Rozhdestvenskaya L.N., Buchtoyarov V.A., Kudacheva P.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/371Введение

Введение: Современные мировые тенденции употребления растительного и животного белка склоняют мировое общество в сторону превалирования потребления продуктов питания, обогащенных растительным белком. Это связано с несколькими преобладающими аспектами: получение растительного белка является более экономически выгодным, экологически безопасным и потенциально несет более ценную пищевую компоненту. Известно, что растительный белок усваивается в организме на уровне 61-80% в виду наличия антипитательных веществ и имеет неполноценный аминокислотный состав. Следует изыскивать новые научные подходы повышения биодоступности пищевых компонентов растительного белкового сырья.

Объекты и методы исследования: В статье приводится поэтапный алгоритм проектирования белоксодержащего пищевого продукта с включением в стадию разработки способа снижения антипитательных свойств растительного сырья. В качестве белкового ингредиента выбран горох, который подвергался тонкому измельчению совместно с ферментативным препаратом с последующей стадией ферментативного гидролиза при оптимальных параметрах. Гороховый гидролизат использовали в замесе дрожжевого опарного теста.

Результаты и их обсуждение: На процесс замеса теста оказывает влияние ряд факторов, которые описаны в работе в виде параметрической схемы технологического процесса. На основе структурно-параметрический анализа проведен комплексный эксперимент влияния двух варьируемых факторов (количества дрожжей и гидролизата) на количество сухого нерастворимого остатка.

Выводы

Выводы: Выведено уравнение регрессии, которое позволяет анализировать технологический процесс и контролировать его. В статье приводятся данные по содержанию водорастворимых веществ, белка, свободных аминокислот в готовых хлебобулочных изделиях, которые позволяют судить об эффективности стадии механоферментативного гидролиза. Общее количество водорастворимых веществ в образцах с гидролизатом увеличивается более, чем в 2 раза. Разработка новых изделий с применением стадии ферментации – это перспективное направление индустрии питания, которое позволяет получать качественно новые изделия с высокой пищевой и биологической ценностью.

Introduction

Introduction. Current global trends in plant and animal protein consumption are tilting global society towards the prevalence of consumption of foods fortified with plant protein. This is due to several prevailing aspects: obtaining plant protein is more cost-effective, environmentally friendly and potentially carries a more valuable nutritional component. It is known that plant protein is assimilated in the body at the level of 62-80% due to the presence of anti-nutrients and has an imperfect amino acid composition. New scientific approaches should be sought to increase the bioavailability of food components of plant protein raw materials.Purpose. Formation and evaluation of the quality of bakery products prepared using the technology of mechanoenzymatic hydrolysis of peas.Methods. Peas were subjected to fine grinding together with an enzymatic complex, followed by an enzymatic hydrolysis step at optimal parameters. Pea hydrolyzate was used in the technology of making bakery products.Results and discussion. The technological parameters for the preparation of bakery products with the addition of pea hydrolysate were established. Optimal method of preparing dough was recognized opaque method of kneading, as the finished products had high organoleptic quality indicators. The threshold quantitative value of mechanically activated peas was experimentally established - 15% of the total flour content in the dough. The total amount of water-soluble substances in the finished samples of bakery products with hydrolysate increased more than 2-fold.Conclusions. Ready-made bakery products with pea hydrolysate are recommended for people with an allergic reaction to legume protein, as well as in the diet of healthy people to increase the proportion of absorption of plant protein. Development of new products using the fermentation stage is a promising direction of the food industry, which makes it possible to obtain qualitatively new products with high nutritional and biological value.

 

 

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The authors declare that there are no conflicts of interest present.