The use of soy in the production of nutrition products and the prospects of the development of application of soy semi-finished products in bakery production

The research objective was the analysis of using soy in the production of food and the prospects of development of application of soy semi-finished products in making bakery items. In modern world more and more actual is the task to provide the population with proteinaceous products. The deficiency of the products of an animal origin is at the moment felt. The World Health Organization created the principles and tasks before producers of foodstuff - to increase protein share in a food allowance of the man due to the decrease in saturated fats and fast soluble carbohydrates. Bean cultures are the most suitable for the solution of the objectives. According to the contents and qualitative structure the leader is soy. In Russia there was a tradition to use soy semi-finished products in productions of meat and dairy products. The practice of using soy isolates and texturates in production of sausage, sausages, cheese and other products is widely known. Using soy products in baking production is insignificant. The products from soy received by high-temperature extrusions can successfully be applied in the production of bread and bakery products. The facts of replacement of kernels of a peanut and nuts mass of soy meal are known. The fried soy semi-finished products have nut smack. The extrudate from soy, thanks to its fibrous structure, has high ability to hold moisture and fat. The lipase enzymes which are a part of soy flour successfully bleach crumbs of white bread, increase the volume of products and provide golden color of a crust of finished products. Introduction to compoundings of bakery products of soybeans extrudate, according to the analysis of the references, allows increasing protein share in finished products twice. The content of an essential amino acid - lysin in soy beans solves the problem of organizing a full-fledged baby and function nutrition. Using soy semi-finished products in the production of bread and bakery products sets the task of studying new technological processes of preparation of initial raw materials, the development of new compoundings and technologies.