APPLICATION OF PHOSPHATIDE CONCENTRATES FROM LOCAL RAW MATERIALS TO IMPROVE THE QUALITY OF BAKERY PRODUCTS.

Abstract

It is necessary to develop in practice approaches intensifying chemical-technological
processes to ensure production efficiency and competitiveness within the framework of
certain clusters in food technologies. As an example of the complex application of physical
influences for intensification of chemical-technological processes, the process of obtaining
lecithin’s as supplementary to the main system of methods of vegetable oil production is
considered. Lecithin’s, protein products, removal of phospholipids from oils are presented as
a stage of technological scheme of lecithin production is considered. Alternative methods are
considered to study the influence of different types of phospholipids on baking properties of
wheat flour and physical properties of dough to improve the quality of baked goods, and the
creation of phosphatide concentrate production.