The characteristics of food lentils and its use in food industry

The research objective was studying the source of raw materials, high-quality features and consumer characteristics of food lentil (Lens culinaris) for the purpose of its using in the production of bakery products. The research problems were to study available lentil varieties, to choose the most optimum for processing and introduction to the products of baking and confectionery industry; to analyse the existing technologies of processing bean for using a semi-finished product on the basis of food lentil in the products of baking and confectionery industry. The subject of the research was the technology of receiving a semifinished product from lentil, and also the definition most of the best range of the products for introduction of this semi-finished product. The object of the research was lentil and the products of its processing. The researches on the indicators of the quality were conducted in the laboratories of KrasSAU and SP of Su-fu-de I.V. The definition of the indicators was carried out by the standard techniques of the definition of the indicators of the quality applied in baking industry. Organoleptic assessment of the objects of the research was carried out in accordance with State Standard 5667-65 "Bread and bakery products. The acceptance procedures, sampling methods, the methods of definition of organoleptic indicators and mass of products". The source of raw materials of lentil available in neighboring countries and Russia allows raising the question of industrial use of lentil as raw materials for the production of flour confectionary and bakery products. Average annual collecting lentil in Russia since 2001 grew by 40 times and at the moment made not less than 200 thousand tons that allowed providing surely capacities of processors in full. The greatest preference is recommended to be given to completely ripen brown lentil having nut smack and aroma. Brown lentil has the best technical characteristics when processing, i.e. it easily turns into puree at heat treatments. Lentil is available raw materials for enrichment by proteins of wide range of foodstuff of both industrial and homemade. Introduction to the recipes of confectionary and bakery products made of lentil flour in the number of 15-20 % increases protein content in a ready-made product for 5-15%.