Study on the technology improvement of bakery products enriched with a fish protein-mineral additive

The article presents data from a survey of schoolchildren aged 15–16 years, showing their dietary preferences. It is emphasized that most teenagers prefer bakery and flour confectionery products as a snack. Therefore, it is important to increase the biological value of this product. It is also established that children do not consume enough fish protein, which is full-fledged and easily digestible. In this regard, the paper solves the problem of improving the technology of wheat crisp breads (crusty ends) by replacing part of the flour with rye and enriching it with protein and mineral additives. The latter is a composition obtained by the destruction of muscle, integumentary and bone tissues of fish raw materials in cheese whey. To determine the optimal parameters of this process, mathematical planning of the experiment has been carried out using a second-order central compositional plan for two factors: the degree of fineness of fish raw materials (2 times) and disaggregation duration (4 hours). The obtained protein-mineral additive is used in the production of rye-wheat loaves (crusty ends) by introducing it into the dough. The baked finished product is an attractive bakery product from light gray to light brown, well baked, with a uniform structure, without signs of undermixing, with a pleasant taste and smell with slightly pronounced fishy shades. The results of physico-chemical studies show an increase in the amount of protein by 47.3%, mineral substances – by 96.3 %. The indicator of the biological value of the protein is 124 %, which characterizes its balance. The utilitarianism coefficient of amino acids increases twice when a protein-mineral supplement is added to the standard recipe of bread, which indicates expediency of its introduction. It has been established that crisp breads are characterized by a high content of the most important mineral elements (potassium, calcium, magnesium, sodium, phosphorus), thus the new product is functional.

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