Using aquatic raw materials in the technology of flour culinary and confectionery products

Abstract

Common flour products as a part of a human diet have been observed. Using aquatic raw materials has been advised to solve these problems. In addition to using cod liver oil and inactivated yeast cells, fish protein isolate is advised to use in the technology of bakery and flour culinary products. The recipe of such products has been optimized (optimal dosage of FPI is 5 % of dry weight to the flour quantity); the flow diagram is given. Wakame algae has been used in the technology of the confectionery product - biscuit dessert. It was added to the confiture layer as well as raspberry and sugar. The ratios of these ingredients have been optimized using experimental design method. The optimized recipe of the biscuit dessert has been developed.