Development of Technology for Bakery Products with the Introduction of Pea Hydrolyzate

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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