The study of functional and technological properties of proteinaceous and vitamin and proteinaceous carbohydrate additives on the basis of soy

The purpose of the researches was studying at FSBSI ‘All-Russian Scientific Research Institute of Soybean’ functional and technological properties of innovative food additives developed in the form of proteinaceous and vitamin concentrates (PVC) and proteinaceous and carbohydrate granulates (PCG). The research problems were to define the solubility in PVC water in the form of granules and torments, and also PCG in the granulated kind; to establish the duration of swelling of the flour and granules PCG and PVC; to define water connecting (WCA) and water absorbing (WAA) ability of PVC and PCG in granulated and dispersed kind. As a result of the researches the main functional and technological properties were studied: solubility, swelling capacity, water absorbing ability and water connecting ability of additives in the form of granules and in dispersed form. It was established that solubility and swelling capacity of additives depended first of all, on chemical composition of the component, and also on its physical form...