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Research of Effect of Protein-Containing Additives on Pasta Quality and Biological Value

机译：含蛋白质添加剂对面食质量和生物价值的影响研究

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The paper presents the results of complex studies on protein enrichment of pasta products as a mass consumption product. Meat products, legume flour and isolates of plant proteins were used as protein-containing additives. The analysis of results of experimental studies on the protein content and essential amino acids in the proposed additives allowed one to substantiate the expediency of their application with the purpose of increasing the biological value of pasta. In order to establish rational dosages of enriching additives, experimental studies have been carried out to determine their effect on the properties of raw gluten and wheat flour starch, which are the main formers of pasta, rheological properties of pasta and quality indicators of finished products, namely organoleptic and cooking properties. Let us take the following as rational dosages - 15% of the mass of flour for meat additives, 10% of the mixture weight - for pea and lentil flour and vegetable isolates and 7.5% by weight of the mixture - for soy flour. The positive influence of enriching additives added to pasta dough on increasing the protein content in the composition of products (by 1.59% - 8.19% in comparison with the control sample), an increase in the balance of its amino acid composition, biological value (by 6% - 16%) was established. Also positive influence of enriching additives was found out in the values of the coefficients of the utilitarianism of the amino acid composition (by 0.2-0.26 fraction of units), the digestibility of proteins under the action of the proteolytic enzyme pepsin (11% - 24%), the degree of satisfaction of the daily requirement for protein (13.4%, 5%).
机译：本文介绍了复杂研究对面食产品的蛋白质富集作为大量消费产品。肉制品，豆类粉和植物蛋白的分离物用作含蛋白质的添加剂。拟议添加剂中蛋白质含量和必需氨基酸的实验研究结果分析允许人们在提高意大利面的生物价值的目的的目的中证实它们的应用。为了建立富集添加剂的理性剂量，已经进行了实验研究，以确定它们对原始麸质和小麦粉淀粉的性质的影响，这是面食的主要成型剂，面食的流变性质和成品的质量指标，即有机和烹饪特性。让我们以合理剂量为合理的剂量 - 肉类添加剂的15％的面粉，10％的混合物的重量 - 对于豌豆和扁豆粉和植物分离物和7.5重量％的混合物 - 用于大豆粉。富集添加剂加入面团中加入蛋白质含量增加产物中蛋白质含量的积极影响（与对照样品比较1.59％-8.19％），其氨基酸组成的平衡增加，生物价值（通过建立了6％ - 16％）。富集添加剂的阳性影响是在氨基酸组合物的功利主义的系数的值中发现（单位的0.2-0.26分），蛋白质在蛋白水解酶胃蛋白酶作用下的消化率（11％ - 24 ％），蛋白质每日要求的满意度（13.4％，5％）。

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