Применение чечевичной муки для улучшения качественных показателей заварки

The purpose of the study is to develop a technology to prepare scalding with the addition of raw materials from lentils to improve quality. Objectives: to scientifically substantiate the choice of lentils for use in scalding, develop technology and determine the organoleptic and physico-chemical parameters of the semi-finished product. The objects of research are lentils, lentil flour, scalding. Lentil flour is obtained by fine crushing on a hammer mill, scalding from lentils are pre-soaked in water at a ratio of 1:2. Physical and chemical indicators of lentil flour are within the normal range, flour moisture content is 14 %, grinding size is 60 %, metal-magnetic impurities are 1.1 mg/kg, pest infestation is absent. Lentil is the most important source of a complex of biologically active substances, has a multifunctional chemical composition. In terms of protein content, lentils exceed peas and beans by 2.6 and 6.1 %, respectively, and their digestibility by the body is higher than other legumes. The fatty acid composition is represented by oleic (16.24 %), linolenic (36.75 %) acids. One of the ways to increase the biological value of proteins is its sprouting. The protein content in lentils is 32.3 %, the carbohydrate content is 17.2 %. Preparation of scalding using lentil flour allows you to speed up the fermentation of the dough and slow down the staleness of the finished product in the future. In terms of organoleptic characteristics, scalding using lentils fully comply with the requirements for scalding, have a brown color, taste corresponds to lentils without a bitter aftertaste. The consistency is thick without inclusions, there are no foreign odors. The moisture content of the obtained semi-finished product from lentil flour is 82 %, which is within the norm.