Ingredients in the technology of combined products, ingredients for food production, Kyiv

Useful supplement
Ingredients in the technology of combined products
In the domestic market, in addition to wheat and rye flour, there is a considerable demand for other types of flour. For example, the company "Agrosnab" offers pea, soybean and sunflower-proteinextra class flour, finely ground and pasteurized on the Ukrainian market. Such a structure makes it possible to use it not only in products subjected to heat treatment, but also to add it to products that do not require such treatment. It is this flour that is a source of protein and plant fibers, which ensures high nutritional and biological value of the products. The use of these types of flour contributes to increasing the flexibility of recipes, stable and uniform distribution of ingredients, minimizing losses in the production process, which as a result makes it possible to create a product of stable quality.
Pea flour is rich in useful protein, its quality and quantity is not inferior to some types of meat. Therefore, this flour can be used in the production of cooked sausages, sausages and anchovies to replace up to 15% of raw meat. At the same time, the products will have high quality and consumer characteristics. Pea flour can be used for baking bread, confectionery and pasta. It is enough to add 10–20% pea flour to wheat to make the products tastier and more useful. It can also be used as an ingredient in the production of sweet or salty cookies, vegetable patties and diet bread.(//tractor-service.com)
Soybean flour is widely used in the production of food products due to its manufacturability, namely: the yield of finished products increases due to a larger amount of water, according to the recipe. Soybean flour improves the process of fat emulsification, increases the juiciness of the product and extends its shelf life, and also enriches the product with protein, increasing its biological value. It is also important that in today's realities it partially or completely replaces such expensive components as powdered milk andegg powder.
Sunflower-protein flour is a powder-like free-flowing product, with a protein content of at least 45% and carbohydrates of 35%, of which more than half are dietary fibers that stimulate the work of the intestines and the removal of cholesterol from the body. The high taste properties of this product will make it possible to use it in various products: bakery, dairy, sausage products, confectionery, as a protein supplement for sports nutrition. High-protein sunflower flour dissolves perfectly in milk and kefir, so it can be used in the preparation of protein cheese, butter, dairy desserts, etc. When kneading bakery products, it can be used to replace skim milk powder (up to 50%). At the same time, the protein content in the dough increases. This flour absorbs fat better and has good emulsifying properties.
Vadim OMETSINSKY,
deputy director
LLC "Agrosnab"