Расширение сырьевой базы хлебопекарной промышленности за счет вторичных ресурсов маслоэкстракционных предприятий

Аннотация

Subjects of the inquiry. Mechanical, physical and biochemical process happening in getting protein glour, cotton corns, cotton peelings a secondary resource of oil production, and also tapinambur - second resowsc of agriculture in food production. Aim of the inquiry. Aim of the work is widening raw-base of bakery industry using secondary resources and also cotton materials - harrest of tapinambur with the methods of physical, microbiologicol and biochcmicol ruglucnces. Methods of inquiry, biochemical, physico - chemical, microbiologicol methods with the use of modem tools and apparatus. The results achieved and their novelty. Protein glour is got using not-pathogen and widelysesed yeast family Saccharomyses, destroying gossypol. In the aim to rucrcasc mass quantity of protein inulin, in the base of tapinambur is used. In toxics of protein flour is determined. Bakery products preparing with the use of protein - without hossipol glour technology is worted out. Pastry products technology and the use of secondary resources on producing protein flour. Practical value. Preparation of examples of bread and pastries with protein flour, worked out in laboratory conditions. Using cotton peelings and tapinambur preparation of high protcinous flout widens raw base of bakery production. Degree of embed and economic effectivity. Such protein glour used in bakeru’s in «tong yulduzi» of “Buxorodonmahsulotlari” company 100 kg of bread is produced. Company, producing 100 tones of protein flour bringsa benefit 55 732 604 sum pcrycar. Sphere of usege. bakery producing branch.