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Functional and technological properties and methods of introduction of grain raw materials in the manufacture of meat and vegetable products

机译：肉类产品制造中谷物原料引入的功能和技术特性及其方法

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Currently, it is possible to ensure the protein balance in food only when combining plant and animal proteins. The functional and technological properties and methods of introducing non-meat ingredients (meal and grain raw materials) in the production of meat and vegetable pates are investigated. The influence of the degree of grinding of cereals on the viscosity properties of flour that has undergone hydrothermal treatment is studied. А direct dependence of the maximum value of the loading force on the degree of grinding of cereals is established, with an increase in the degree of grinding of cereals, the strength characteristics increase. The water-retaining capacity (WRC) of flour proteins was studied, so deodorised non-fat soy flour has the least ability to bind water, with a hydromodule of 1:1.75, 6.1% of water is separated, with a hydromodule of 1:2.25, buckwheat groats did not bind only 6.6% of water. Flour from cereal oat flakes, separation of non-cohesive water (8.5%) with a hydromodule of 1:2.5, with an increase in the hydromodule to 1:3, there is a slight decrease in this indicator by 7.5%. The fat module has a weak effect on the FRC of the flour samples being studied. Flour from cereals has a lower FRC, with fat modules (1:0.5) FRC does not change significantly and is from 0.44 to 0.45 g of oil per 1 g of flour, and for deodorised non-fat soy flour it is 100%. The mathematical description of the process of absorption of water and fat by flour from cereals and soy flour showed a steady decrease in WRC and an increase in WRC with an increase in hydro-and fat modules.
机译：目前，只有在组合植物和动物蛋白时，才能确保蛋白质平衡。研究了在生产肉类和蔬菜拍摄中引入非肉成分（膳食和谷物原料）的功能和技术性质和方法。研究了谷物研磨程度对经过水热处理的面粉粘度性能的影响。建立了谷物研磨程度的加载力的最大值的直接依赖性，随着谷物研磨程度的增加，强度特性增加。研究了面粉蛋白的水保持能力（WRC），所以除臭的非脂肪大豆面粉具有最少的粘合水的能力，其中水致1：1.75，6.1％的水分离，水致1： 2.25，荞麦涂层只有6.6％的水。从谷物燕麦薄片，含有1：2.5的水力调节器的非粘性水（8.5％）分离，水晶倍增至1：3，该指示剂的略微降低7.5％。脂肪模块对所研究的面粉样品的FRC具有薄弱的影响。来自谷物的面粉具有较低的FRC，脂肪模块（1：0.5）FRC不会显着变化，为每1g面粉0.44〜0.45g油，并用于除臭非脂肪大豆面粉100％。来自谷物和大豆面粉的面粉的水和脂肪吸收过程的数学描述表现出WRC的稳定下降和WRC的增加，随着水力和脂肪模块的增加。

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