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Introduction. The aim of the research is to determine the effect of the addition of soybean dregs treated with ultrafine grinding and microwave irradiation on the quality of crispy pastry. Materials and methods. The moist soybean dregs were dried at 50 °C for 48 hours and ground in an ultrafine grinding machine KCW- 701S at a frequency of 30 Hz. Obtained soybean flour was processed in a microwave oven, the ratio of beans to water was set to 1:7, at a high level of heating for 6 min, then dried in an oven at 50 °C for 48 h and sieved at 80 mesh. The color (L*, a*, b*) values of the crackers were determined by portable color difference meter (Cr-400 chromatic aberration meter Minolta, Japan). was determined using chromatic aberration meter Cr-400; texture was determined by the TA-XT Plus Texture Analyzer; sensory evaluation was conducted by 100-point hedonic scale for color, flavor, texture and overall acceptability. Results and discussion. The increase of the amount of soybean dregs powder (SDP) decreased L* and increased a* values of crispy biscuits, meanwhile b* values were not changed significantly. The color of crispy biscuits became darker (lower L*), more reddish (higher a*), and less yellowish (lower b*) when soybean dreg powder was added at amount of 15-25%. The hardness of crispy biscuits increased gradually with the increase of bean dregs. The hardness reached the maximum of 2328.49 N at addition of SDP 15%. With the addition of SDP at 20%, the firmness of the biscuits decreased slightly. With increasing addition of SDP, the content of dietary fiber in the crispy biscuit increased, thereby reducing the gluten content in the dough and affecting the formation of the gluten network, which led to an increase in the hardness of the crispy biscuit. Increasing of the dietary fiber content ensures retaining of oil in the crispy biscuits, which results in a reduction of the product hardness. The addition of soybean dregs powder affected the sensorial properties of the product. However, there was no significant difference in the overall quality rating of the crispy biscuits containing 15 and 20% SDP. Conclusion. The addition of bean dreg powder had significant effects on the color, texture and sensorial properties of crispy biscuits compared with control. However, crispy biscuits with the addition of soybean dregs powder in the amount of 15-20% prepared by proposed technology had the crispy taste, golden color, and pleasant soybean flavor. [ABSTRACT FROM AUTHOR]

Introduction. Secondary raw materials of soybean processing (SMSP) have a high nutritional value, but its use in food is limited by a rough taste and a low content of soluble dietary fiber. Material and methods. The subject of the study is the properties of SMSP, soluble dietary fiber, trypsin inhibitor, physical methods of raw materials processing, bakery products, and pastries. Research methods are analysis and synthesis of information of the world's leading scientific publications. Result and discussion. Based on the analysis of research results it was determined that there is an influence of physical factors of SMSP processing on their nutritional value, technological and consumer features of finished products. Therefore, the relevance and perspective of the use of physical factors are proved. High pressure significantly affects soluble dietary fiber and functional features of legumes' wastes. At 400 MPa and 60 under high pressure, the content of soluble dietary fiber increases by 8 times during SMSP treatment in comparison to the untreated one. Swelling and water (oil) retention features are improved. After ultrafine grinding SMSP has improved technological indicators. Their use in baking leads to improved organoleptic characteristics. Ultrafine grinding improved the physical and chemical indicators of SMSP (viscosity, cation exchange capacity, ability to retain water and oil, solubility, hydration features, fluidity, antioxidant activity), technological indicators (test formability, the stability of its structure), organoleptic parameters. Microwave treatment has a strong penetration power. The electromagnetic wave leads to the increasing of pressure in the cell of material, its expansion, and rupture. It also leads to an increase in soluble dietary fiber content in SMSP. Microwave treatment is an effective way to inactivate the activity of a protease inhibitor in soybean cracks. Only two minutes roasting reduces the activity of the trypsin inhibitor to 13.33% from the initial one. Conclusion. The use of physical methods combination of SMSP quality improvement is promising. Ultrafine grinding of SMSP has advantages in comparison to other physical methods. It affects significantly on physical, chemical, technological features and the quality of bakery products and pastries. [ABSTRACT FROM AUTHOR]

Introduction. The content of soluble dietary fiber (SDF) and the taste and quality of soybean by-products can be improved by combination of ultrafine grinding-high pressure technology. . Material and methods. Soybean by-products; superfine grinding KCW-701S; high static pressure processing device FPG5620YHL; ultrafine grinding-high pressure technology set pressure:0, 50, 100, 150, 200 and 300MPa; material-liquid ratio: 1:3, 1:5, 1:7, 1:9 and 1:11; time: 5, 10, 15, 20 and 25 min. Result and discussion. Ultrafine grinding has a significant impact on SDF of soybean by-products. As the frequency decreases, the SDF content gradually increased. When the frequency was 30 Hz, it reached the highest value of 27.11%, and it increased by 8.1% compared with control. When the frequency was less than 30 Hz, the SDF content drops sharply to 24.12%. Therefore, the ultrafine grinding frequency was the best at 30Hz, and SDF of soybean by-products was the highest. When the pressure at 150MPa, the material-liquid ratio was 1:7, at 10min, the content of SDF had reached a maximum of 28.76% in soybean by-products, which was increased by 12.76%, it compared with the control group. The water solubility, expansion, water and oil holding capacity of soybean by-products were lower, it compared with the control group. When the pressure at 150 MPa, water soluble content was minimum 11.24%. But with the rose in time, the minimum was 10.39% at 15 min. At 150 MPa for 10min, the expansion was 8.2mL/g, but when the processing time was 20 min, the expansibility was up to 8.8mL/g. The water and oil holding capacity of soybean by-products have similar trends. At 100 MPa, the pressure achieved the highest value, at 150 MPa, the water and oil holding properties was the smallest, but when the treatment time exceeds 10 min, the water and oil holding properties slightly increased. Conclusion. The ultrafine grinding frequency at 30 Hz, and SDF of soybean by-products was the highest value of 27.11%. When the pressure was 150M Pa, the material-liquid ratio was 1:7, at 10 min, the SDF of soybean by-products has reached maximum, and it was 28.76%. [ABSTRACT FROM AUTHOR]

Introduction. The ultrafine grinding technology of soybean by-products can effectively increase the content of dietary fiber in the bean dregs, and improve the taste and quality of the product. Material and methods. Superfine pulverizer KCW-701S; laser particle size distribution meter BT-9300H; scanning electron microscope. The bean dregs were subjected to ultrafine pulverization treatment at 50, 40, 30, and 20 Hz, and untreated as a control group. Result and discussion. The water solubility and expansion of ultrafine powdered soybean by-products has increased, compare with the control group. As the frequency decreased, the water solubility and expansion of the soybean by-products were significant change. When the frequency was 30 Hz, the water solubility was 20.84%, and the expansion was 11.03 mL/g. As the frequency decrease, the water holding capacity showed a downward trend. When the frequency was 20 Hz, the water holding capacity reached the lowest 6.53g/g, and compared with the control group (10.92g/g), the difference was significant (p<0.05). The oil holding capacity was no significant change. The color of the soybean by-products has a significant change, after ultrafine grinding. The brightness L* value of the soybean byproducts has been greatly improved, and it has changed from the original wheat yellow to the creamy-white. The a* and b* values gradually decreased. The microscopic structure of the soybean byproducts was made changes to scanning electron microscopes. As the pulverization frequency decreased, the soybean by-products powder became finer and smoother. The particle size of the bean dregs gradually reduced. When the frequency was at 30Hz, the median diameter D50 was 47.95 μm, but when the frequency was less than 30 Hz, the particle size of the bean dregs increased, and the same as a result of scanning electron microscope. Conclusion. Ultrafine grinding was used to treat soybean byproducts, in the physical and chemical properties has obvious changes. The water solubility and expansion was significantly improved, and much higher than the control group. The frequency of ultrathin grinding of 30 Hz is rational, and can be used for ultrafine grinding of soybean by-products and their subsequent use in the production of bakery products. [ABSTRACT FROM AUTHOR]

Introduction. This work is devoted to the use of technology of high pressure in the production of milk and soft cheese, the substantiation of rational options of treating by high pressure of domestic raw milk in the production of drinking milk and soft cheese. Materials and methods. The objects of research are: milk, processed with high pressure, soft cheese, produced with the use of high pressure. The mineral composition of milk and sour-milk cheese were determined by atomic and absorption spectrophotometry on the atomic and absorption spectrophotometer «C - 115 PC», the rheological properties of soft cheese were tested on electromechanical universal testing machine SANS CMT2503. Results and discussion. With the help of research the mechanism of pressure and duration of treatment on the micro flora of milk and soft cheese has been found. Processing options have been selected at which inactivating effect of micro flora of milk and soft cheese is achieved. In the process of experimental studies the rational processing options have been established and proved: for milk - the pressure of 300-330 MPa, the temperature is 40-45oC, the duration of exposure 30*60¹s; for cheese - the pressure 450-580 MPa, the temperature is 18oC and the duration of exposure - 20-30·60¹c. In assessing physical-chemical characteristics of milk and cheese in comparison with control samples it was established that the total content of protein, fat, lactose and mass fraction of solid substances varies slightly. The content of essential vitamins in milk and soft cheese is a sign of the maximum preservation. In milk treated by high pressure fat soluble vitamins are stored in 4-6 times more and water soluble in 2-3 times more than in pasteurized milk. In the soft cheese vitamins content is stored in 1,5-2 times more than in those produced by traditional technology. According to the evaluating marks of sensor characteristics the products produced by the technology of high pressure received the highest scores: milk has got 98,6 points, soft cheese has got 96,4. Decline in consumer properties of control samples during storage was significantly faster than in the samples treated with high pressure, which are the result of enzymatic activity and the development of surviving micro organisms. Conclusions. Technology of milk and soft cheese by using high pressure allows for microbial sterility of products to increase their shelf life, to preserve enzyme-vitamin complex feedstock. [ABSTRACT FROM AUTHOR]

Introduction. Optimization of the egg omelets (EO) production using high pressure (HP) will allow to produce a minimum cost product during manufacturing and also to obtain a product with high consumer properties. Materials and methods. The concerned product is - EO - a mixture of liquid egg with grated or chopped cheese, xanthan gum, water or milk and spices. The EO manufacturing process consisted of packing the mixture in an airtight container with heating and processing in the high pressure installation. The EO suitability for long-term storage was evaluated by the "water activity" term. The EO quality was evaluated by an expert. There was used the undetermined Lagrange multipliers method to obtain the optimal process parameters. Results. As a result of the central composite rotatabel plan there was developed optimization model allowed to obtain the optimal EO HP processing parameters: pressure - 690 P, temperature - 1220, treatment duration - 7×60s, 14g of water on 100 g of melange, 13 g of dry milk on 100 g of melange, xanthan gum content - 0,75% of the total mixture mass, 25 g of cheese on 100 g of melange. These indicators allow to obtain the EO process parameters with the next indicators: water activity - 0.704 and comprehensive quality Score - 0.98 that characterize the product as a product with high quality indicators stable over a long period of storage. The developed model analysis with using of Student's t test, Fisher dyspepsia and predicted optimization values calculation errors confirmed the reliability of the optimization parameters obtained values and the optimization model reliability. The calculations results for the given optimization parameters are presented as confidence intervals, confirming that their experimental values do not exceed the respective intervals and thus confirm the results authenticity. Conclusions. These results have practical significance and were adopted as the basis for the technical documentation elaboration of the EO long term storage and the HP process equipment design for implementation of this process. [ABSTRACT FROM AUTHOR]