Abstract

The possibility and expediency of developing the waste-free technology of soya-ginger and soya-citrus additives in the meal form used for inclusion into the formula of bread, pastry and bakery products to improve their organoleptic characteristics and to enhance food and biological values were substantiated. The mathematical models of organoleptic evaluation of two types of protein-carbohydrate additives in the form of meal were developed. The models were used to justify the parameters of obtaining the additives.

Keywords

Protein-carbohydrate additive in the form of soya-ginger and soya-citrus meal, mathematical model, technology

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