TECHNOLOGY OF UNLEAVENED DOUGH FROM ATHERINA PONTICA POWDER AND FLOUR FROM GERMINATED SEEDS OF WHEAT
Urgency of the research. The use of composite mixtures from traditional and non-traditional additives, instead of traditional flour in unleavened dough technologies, affects the structural and mechanical properties of dough, the concentration of which determines the amount of crude and dry gluten, elasticity and elongation. Target setting. To improve the nutritional and biological value of floury culinary products from unleavened dough is possible by modeling the multicomponent composition of composite mixtures for its production. The development of technologies for flour products from unleavened dough based on composite mixtures with A. pontica powder and flour of wheat germ, instead of traditional flour, will increase the nutritional and biological value. Actual scientific researches and issues analysis. A lot of scientific works are focused on the problem of enrichment of flour products from unleavened dough due to multicomponent composition of raw materials and recommendations for concentrating in technologies. Uninvestigated parts of general matters. Most of the research is focused on the use of non-traditional raw materials in floury culinary products, but there is no information on the use of products processed by small Azov-Black Sea fish, namely A. pontica powder and wheat germ flour in flour culinary technology and the determination of additive concentrations and their effect on quality unleavened dough and products from it. The research objective is to determine the rational concentrations of A. pontica powder and flour of wheat germ in unleaded dough technologies and their effect on the quality of gluten unleavened dough and sensory indices. The statement of basic materials. The influence of the concentrations of A. pontica powder and wheat flour on the parameters of quality of gluten of fresh dough, in particular the amount of raw and dry gluten, elasticity and elasticity, as well as the sensory evaluation of composite mixtures by color, odor, have been investigated. The rational ratio of high quality flour, A. pontica powder and wheat germ flour in the ratio of 6: 1: 3 was determined. The chemical composition of the developed composite mixture for unleavened dough was investigated. Conclusions. The conducted studies allowed to determine that the quality of the unleavened dough depends on the concentration of A. pontica powder and sprouted wheat flour, in particular their influence on the amount of crude and dry gluten, the elasticity and elongation. The research allowed establishing a rational concentration of additives in the composite mixture for a unleavened dough of 6: 1: 3. The developed composite mixture according to the chemical composition is characterized by an improved nutrient content.