Application of vegetable raw materials with fish collagen in the production of small-piece bakery products
https://doi.org/10.46845/1997-3071-2022-66-89-102
Abstract
The effect of additives of vegetable raw materials with fish collagen from the scales of fish (perch, carp) on the physicochemical and organoleptic parameters of the resulting bakery products has been studied. The optimal mass fraction of the introduction of fish collagen fraction (FCF) into vegetable raw materials (apple puree) has been determined, which is 6%. Experimental samples of low-calorie small-piece bakery products have been obtained, with the addition of various plant components in an amount of 6% by weight of raw materials with a concentration of 6 % FCF. Boiled mashed vegetable raw materials from pumpkin, carrots, beets and mashed cranberries not subjected to heat treatment have been used as herbal supplements. It has been found that in the buns "Dandelion" and "Yantarik" with FCF in the composition of vegetable raw materials, there is a decrease in baking by 1–2 % and an increase in shape stability (from 0.54 to 0.60 and from 0.60 to 0.70, respectively) compared to the control. The duration of freezing of the control and experimental samples of small-piece bakery products with FCF (at the stage of readiness of the product is 60%) in the freezer Abat SHOK-6 - 1/1 at a temperature of -25ºС, as well as the post-baking mode in the Rational 0128100.01 combi steamer, has been found experimentally. The obtained prototypes of small-piece bakery products with FCF are identical in organoleptic parameters to the control samples without the addition of fish collagen fraction. The general chemical composition (including calcium, phosphorus and energy value) of finished bakery products has been investigated. There has been a slight increase in the mass fraction of moisture, protein, ash and a decrease in the mass fraction of carbohydrates in buns with the addition of FCF compared to the control.
About the Authors
V. I. VorobyovRussian Federation
Viktor I. Vorobyov – PhD in Engineering, Associate Professor of the Department of Chemistry
Kaliningrad
O. P. Chernega
Russian Federation
Ol’ga P. Chernega – PhD in Engineering, Associate Professor of the Department of Food Products Technology
Kaliningrad
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Review
For citations:
Vorobyov V.I., Chernega O.P. Application of vegetable raw materials with fish collagen in the production of small-piece bakery products. KSTU News. 2022;(66):89-102. https://doi.org/10.46845/1997-3071-2022-66-89-102
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