Substantiation of technological approaches to the creation of innovative concentrated food semi-finished flour products

Abstract

Abstract It is known that wheat flour is traditionally used for the preparation of concentrated food semi-finished products, but its protein composition is not balanced by such amino acids as lysine and threonine. To increase the nutritional and biological value of these products, it is necessary to use secondary raw materials obtained in the production of soy flour. The data obtained as a result of the research allow us to establish the possibility and benefits of using binary flour compositions based on soy germ and shell flour in the composition of concentrated food semi-finished flour products. This helps to increase the nutritional and biological value of food products while expanding the range. Recipes and technological schemes for the production of such products are proposed. Developed concentrated food semi-finished products of flour-based food can be used in the preparation of a specialized diet and for therapeutic and preventive purposes to fill the deficit of certain nutrients.