The technology for producing a high-protein additive from soy and its use in the formulation of dry mix for baking muffins

Abstract

Introduction of additives to the formula of flour confectionery products that can increase nutritional and biological value, and positively affect the organoleptic characteristics is one of the main ways to expand the list of products for a healthy diet. This article presents a scientific data on the technology development of producing a new high-protein supplement from soy through its technological transformation together with natural cinnamon sticks and ascorbic acid. It has been found that the process of preparing combined flour largely depends on the amount of prepared cinnamon introduced into the mixture, formed for drying granules diameter, and the temperature of their drying. Compliance with the established cooking parameters contributes to the production of flour with high organoleptic characteristics. An experimental study of the chemical composition of combined soy-cinnamon flour made it possible to establish a high content of protein, fat, carbohydrates, primarily dietary fiber, minerals, vitamins C, vitamin E and vitamin PP. The obtained high-protein flour was introduced into food concentrates - semi-finished products of flour products - dry baking mixes for muffins, which allowed one to significantly enrich their composition with vegetable protein, dietary fiber, vitamins and minerals. In terms of chemical composition, the level of satisfaction of the daily needs for basic nutrients and organoleptic characteristics, muffins that were made of a baking developed mix formula are significantly superior to muffins that were made of a traditional mix formula. The results of the studies allow us to attribute a high-protein supplement in the form of soy-cinnamon flour and products with its use to products that have a positive effect on human health.