Possibility of using fish protein and protein-mineral additives in the technology of bakery products

Abstract

The paper presents survey data on the preferences of respondents in the diet. Studies have been conducted to improve the technology of bakery products: salted wheat straws and rye-wheat loaves (edges) and by enriching them with fish protein and protein-mineral additives. In the first case, the problem is solved by introducing fermented minced cod into the dough, obtained by holding the crushed muscle tissue of the fish in water at the specified parameters: the duration of fermentolysis (20 min) and the water temperature (20 ± 2°C). The baked finished product consists of round-shaped sticks, slightly curved, easily broken, from light yellow to light brown, well baked and without signs of non-kneading, with a pleasant salty taste and smell, with an unexpressed aroma of fish. According to the results of physico-chemical studies, the protein content increased by 66%, mineral substances – by 11%. In another case, a proteinmineral composition obtained by holding a crushed cod carcass in whey at technological parameters: hydrolysis time of 268 minutes and temperature of 28 °C. The finished product was presented in the form of loaves (edges) made by baking the finished dough with the introduction of a protein-mineral composition and malt extract into the recipe. The rectangular loaves had a pleasant, sweet aroma and malt taste and had a uniform dark brown color with a well-loosened, uniform structure. The introduction of malt extract into the formulation also enriches the product with fiber and protein substances and improves the organoleptic characteristics of the finished product.