BAKERY PRODUCTS TECHNOLOGY PRODUCTION USING TEXTURED SOYBEAN

The purpose of research is to study the effect of textured soy on the organoleptic and physico-chemical parameters of bakery products. Objectives: to determine the organoleptic and physico-chemical characterristics of textured soybeans; to make control samples of buns for sandwiches with different percentages of replacing wheat flour with textured soybeans and evaluate the quality of products; carry out a tasting evaluation of samples. The subjects of the study are samples of textured soybeans, as well as sandwich buns added with varying percentages of wheat flour replacement. Design of the experiment for the percentage replacement of wheat flour with textured soy: control, sandwich bun; № 1 – 5 %; № 2 – 10; № 3 – 15; № 4 – 20 %. A formulation and technology for sandwich buns based on the use of textured soy was developed. The tasting evaluation of the sandwich bun samples showed that Sample № 3 (with 15 % replacement of flour with textured soy) had the highest final score (30 points). This sample has the best taste and aroma; structure and consistency, color and appearance; product shape. Sandwich buns made using this technology have a finely porous crumb structure and a smooth golden crust. Products with the use of soy texurat have a neutral taste, a short structure when biting, which is most important in the production of snack products. It has been established that the introduction of 15 % texturate increases the duration of the elasticity of the bun crumb up to 5 days without the use of enzyme improvers and other water-retaining components. The resulting product allows us to approach the solution of the problem of the production of products for a healthy diet. The experiments carried out give positive assessments for further research and testing of samples of bakery products of long-term storage and deep freezing.