Досліджено вплив реконструкції витяжних колій на гірковий технологічний інтервал, використання пе-реробної спроможності сортувальної гірки та експлуатаційні витрати. Ключові слова: сортувальна станція, реконструкція, ефективність. Исследовано влияние реконструкции вытяжных путей на горочный технологический интервал, исполь-зование перерабатывающей способности сортировочной горки и эксплуатационные расходы. Ключевые слова: сортировочная станция, реконструкция, эффективность. Influence of reconstruction of exhaust tracks on a hump technological interval, use of a processing capability of a sorting hump and operating charges is researched.
The possibility of using a plant supplement is considered in materials of the article, namely, the seed meal of flax in the recipe for meat semi-finished products “Mazurki-Volynsky” to enrich these products with physiological-functional ingredients. Flax seeds is a valuable source of polyunsaturated fatty acids. It is rich in protein substances, balanced by the amino acid, contains insoluble and water-soluble edible fibers and phenolic compounds, in particular lignans, which have antioxidant properties. In this work, a flax seeds (FS) was obtained by using the method of “cold pressing” produced by NV “Zhytomyrbioprodukt” LLC. Fatty acid composition of lipids was determined according to GOST 30418-96. The method is based on the conversion of triglycerides of fatty acid to methyl (ethyl) esters of fatty acids and on their gas chromatic analysis. The purpose of our research was to determine from the technological point of view the expediency of introducing the flax seeds into the recipes of meat semi-finished products to enrich their health-improving ingredients. For this purpose, in studies, a complete replacement of wheat flour and a partial replacement of fat material by the use of flax seed is proposed. Thus, compared to the control, the amount of meat raw material does not change, and the change occurs only at the expense of the filler of meal. The article presents a comparative estimation of the chemical composition of the flax seeds and wheat flour, the effect of flax on the change of the lipid composition of meat semi-finished products in case of its inclusion in the recipe of products. The fatty acid composition of sorbitol lipids was investigated in comparison with the fatty acid composition of the wheat flour I flavors. It is noted that the inclusion into the recipe of meat semi-finished flax seed meal in the case of replacing wheat flour and part of the fat, enriches them with such physiological-functional ingredients as proteins with a complete amino acid composition, polyunsaturated fatty acids, edible fibers, a significant part of which are water-soluble, vitamins, micro- and macro elements, lignans. The calculation method found that the amount of protein in the experimental sample, as compared with the sample, which included wheat flour, increased by 3.69% due to the increase of protein contained in FS. Adding FS changes the qualitative composition of the lipid in exploratory samples. The calculation method found that the content of polyunsaturated fatty acids (PUFAs) increased by 12% compared with control. It should be noted that the ability of these fatty acids to oxidation, with the formation of peroxides, will affect the structural and mechanical properties of semi-finished products, which should affect the process of preparation and quality of finished products. This requires further research.
Technology and equipment of food production 15 was formed. According to scientific research, functional foods include products that have a beneficial effect on human health if consumed regularly at effective doses. Such products contain functional ingredients that exert a biologically significant positive effect on the human body, which helps to adapt to environmental influences, prevent diseases and early aging [3]. The main types of functional ingredients include dietary fiber (soluble and insoluble), vitamins (A, E, B, etc.), minerals (such as Ca, Fe, I, Se), lipids containing unsaturated fatty acids (ω 3 , ω 6), antioxidants, oligosaccharides (as a substrate for beneficial bacteria), some types of beneficial microorganisms (bifidobacteria, etc.). From a medical, biological and hygienic point of view, the content of functional ingredients in food should be sufficient for providing 20-50 % of the average daily need of the body in these ingredients. But this is ensured with the usual level of product use. In special-purpose products, this content may be higher [4]. Along with functional ingredients, the enrichment of food with high-grade proteins is important. Protein in the human body can only be formed from the protein of food. The average standard daily physiological norm of protein for
One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties. Linen meal is an important source of dietary fiber, high protein, unsaturated fatty acids, minerals and vitamins The purpose of the research was to determine the effect of this meal on the depth of the processes occurring in the dough during kneading and maturing. A linseed meal LLC «Zhytomyrbioproduct» (Ukraine) with a certain chemical composition was used in the research. The research was conducted to study the effect of flaxseed meal on the kinetics of sugars in the dough during its maturation. The study was performed using an iodometric method, based on the determination of the amount of oxidized copper before and after recovery of the alkaline copper solution with sugar. It has been established, that the addition of flax seed meal to the dough reduces the amount of sugars, formed during the maturation of the dough, which adversely affects the activity of the dough microflora. This is confirmed by the lower consumption of sugars for fermentation. The viscosity of water-flour slurry with a flaxseed meal has been investigated. The starch grains are infinitely swollen in the process of increasing temperature of the slurry in the amylograph, and a starch paste is formed, the viscosity of which increases with temperature. At the same time, under the action of flour enzymes, there is a decrease in viscosity due to the hydrolysis of starch. The results of the researches testify about the effectiveness of the offered methods of studying the rules and depth of processes in the dough with a meal of flax seed during its preparation and maturing, which will allow to increase the yield of the dough and the output of high quality finished products.
This topic of research is actual because of necessity to develop technological recipes for flour products using oil products to improve the quality characteristics of finished products. Target setting. Flour dishes are a traditional product of consumption of most customers of restaurants, so there is a necessity to develop and implement measures to improve the quality and nutritional characteristics of products in a competitive environment. Analysis of recent research and publications. Scientific publications show the prospects of introduction into the recipe of flour products as enrichments and improvers of natural additives of plant and animal origin. Uninvestigated parts of general matters defining. The use of additives in oilseed products and concentrations that improve the quality of dishes in the technology of pancakes has not been studied. The research objective. The aim of the article is to study the chemical and amino acid composition of sesame seed meal and to establish the concentration in semi-finished products, which will increase the functional properties of finished meals. The statement of basic materials. Chemical and amino acid composition of sesame seed meal and the concentration of this raw material instead of wheat flour in semi-finished products for optimal organoleptic characteristics of finished products were researched. The influence of this meal on the organoleptic indicators of the quality of finished pancakes by steamed and steamless methods of dough preparation was analyzed. Conclusions according to the article. The chemical and amino acid composition of sesame seed meal was studied. On the basis of the conducted researches its optimum dosage in dough for pancakes in the amount of 15% instead of wheat flour is established. The obtained data can be used for the development and implementation of new products of high nutritional value.
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