Technology bakery products of the use of flour from beer pellet

Nazarenko, Iryna and Назаренко, Ірина Анатоліївна and Simakova, Olga and Сімакова, Ольга Олександрівна and Svitlychna, Olga and Світлична, Ольга Олександрівна (2019) Technology bakery products of the use of flour from beer pellet. Обладнання та технології харчових виробництв (1 (38)). pp. 46-52. ISSN 2079-4827

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Abstract

It is established that a promising direction in the enrichment of bakery products is the use of food additives of plant origin. It was determined that the practical interest is the beer pellet, which is an important source of protein substances (28%), lipids (8%), cellulose (17.5%), extractive (41%) and minerals (5.5%). The possibility and feasibility of adding to the formulation of bakery products of beer pellets in the form of flour was proved. The comparative characteristic of chemical composition and amino acid composition of proteins of wheat flour of the first grade and flour from beer grain is given. Flour from a beer pellet differs from wheat flour of the first grade in the increased content of proteins, lipids, cellulose and the majority of mineral substances. In proteins of flour from beer pellet, there is an increased content of lysine and treanna, compared to the proteins of wheat flour of first grade, and the level treanna, phenylalanine and tyrosine in the protein composition of flour from spent grains exceeds of FAO/WHO standard. To justify expediency and possibility of use in bakery products technology, in particular bagels vanilla, of flour from beer pellet and wheat flour of the first grade in a ratio 20...30% and 70%...80%, respectively. For the introduction of the indicated amount of flour from the beer pellet, the organoleptic characteristics of the finished products improve. The use of flour from beer pellets in the technology of bagels vanilla allows to expand the range of bagels products with increased nutritional value.

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