Расширение ассортимента хлебобулочных изделий за счет использования вторичных сырьевых ресурсов

Article is devoted to use of secondary raw material resources in production of bakery products. When using modern equipment and technology the considerable part of raw materials which is rich with valuable nutrients goes to waste. Therefore a problem of the transfer of refining processes of agricultural raw materials to a waste-free cycle of technologies is actual problem of modern food production. Dairy serum, beery’ grain, flour of wheat germ use as secondary raw materials. It is established that introduction of secondary raw material resources in compounding of bakery products intensively influences process of fermentation of the dough, has the strengthening effect at flour gluten, improve organoleptic, physical and chemical indicators of quality and chemical composition of products, considerably reduces drying in the storage process of bread in comparison with control samples. The microbiological analysis has shown compliance of the developed bakery products to requirements of technical regulation ТR ТС 021/2011. As a result of pilot studies the best samples of bakery products are chosen: bread “Pshenichny” with introduction of 15 % of dairy serum from mass of wheat flour of the first grade, diabetic rye bread with introduction of 20 % of powder from a beery grain from the mass of wheat bran, dairy bread “Uralsky” with introduction of 6 % of organic powder from flour of germs of wheat from the mass of wheat flour of the first grade. All necessary technological documentation on new products is developed. As a result of researches the possibility of use of secondary raw material resources of an animal and a phytogenesis in technology of various grades of bread is proved, for the purpose of expansion of the range, improvement of quality, for the increase of a nutrition value of finished products, solution of questions of rational use of waste of food productions.