= ingredients in the technology of combined products Infrared for Breast Production, Kiev

Корисна добавка
Інгредієнти в технології комбінованих продуктів
На вітчизняному ринку, крім пшеничного, житнього борошна чималий попит і на інші види борошна. Наприклад, компанія «Агроснаб» на українському ринку пропонує горохове, соєве і соняшниково-білкове = Extra flour-class, thin grinding and pasteurized. This structure allows it to be used not only in products that are subjected to heat treatment, but also to add to products that do not involve such treatment. This flour is the source of protein and vegetable fibers, which provides high nutritional and biological value of products. The use of these types of flour helps to increase the flexibility of recipes, stable and uniform distribution of ingredients, minimization of losses in the production process, which as a result allows to create a product of stable quality.
Pea flour is rich in useful protein, in its quality and quantity it is not inferior to some varieties of meat. Therefore, this flour can be used in the production of cooked sausages, sausages and sausages to replace up to 15% of meat raw materials. The products will have high quality and consumer characteristics. Pea flour can be used when baking bread, confectionery and pasta. It is enough to add 10-20% pea flour to the wheat to make the products delicious and more useful. It can also be used as an ingredient in the production of sweet or salty cookies, vegetable cutlets and diet bread. (// tractor-service.com)
Соєве борошно широко застосовують у виробництві харчових продуктів завдяки його технологічності, а саме: збільшується вихід готової продукції завдяки більшій кількості води, відповідно до рецептури. Соєве борошно покращує процес емульгування жиру, підвищує соковитість продукту і продовжує термін його зберігання, а також збагачує продукт білком, підвищуючи його біологічну цінність. Важливо і те, що в реаліях сьогодення воно частково або повністю замінює такі дорогі компоненти, як сухе молоко і egg powder.
Sunflower-protein flour is a powdery bulk product, with a protein content of at least 45% and carbohydrates 35%, of which more than half are dietary fiber that stimulate the intestinal function and excretion of cholesterol from the body. The high taste properties of this product will allow it to be used in various products: bakery, dairy, sausage products, confectionery, as a protein supplement for sports nutrition. High -protein sunflower flour dissolves perfectly in milk and yogurt, so it can be used in the preparation of protein cheese, oils, milk desserts and more. During mixing of bakery products, it can replace low -fat milk (up to 50%). The protein content in the dough increases. This flour better absorbs fat and has good emulsion properties.
Vadim Omecinsky,
Deputy Director
LLC "Agrosnab"