Industry
according to the Classifier of Types of Economic Activities
(KVED)
10.7
Description
The product formula includes soy protein concentrate or finely ground ECO® soy in an amount of 10.0% and unrefined soy oil in an amount of 14.0 %
Due to the addition of soy processing products, the amino-acid score for lysine – the most deficient amino-acid in bakery products – increases from 50 to 70 %
Threonine score increases by 15%, while other amino-acids meet the requirements for an ideal protein
Novelty
The product is enriched with polyunsaturated fatty acids with high biological activity and vitamin E
The total content of linoleic and linolenic acids increased by 7 times, vitamin E - by 4.6 times
Advantages
The addition of soy processing products into the recipe made it possible to remove margarine and chicken eggs from the formula
At the same time the cost of a bun decreased by almost 30 %
Outlook
The product can be recommended for vegetarian and fasting meals
Regulatory or patent documentation
The formula was developed (РЦУ 00389676.1430-2001) and manufacturing instruction (ТІУ 00389676.1430-2001) were developed, the products were approved and recommended for implementation by the Central baking industry taste panel of Ukrkhlibprom (Ukrainian bread making industry) (Act No. 4 of May 23, 2001).
Institution
National University of Food Technologies
Developed by
Makhynko V.M.
Arsenieva L.Yu.
Contact person
Makhynko Valerii Mykolaiovych, professor of the Department of Bakery and Confectionery Technology of the National University of Food Technologies
e-mail: [email protected]