Secondary soy raw material as a component in the production of flour confectionery

The study presents the results of the research, conducted in the Laboratory of Processing Technology of Agricultural Products of FSBSI ARSRI of Soybean, on the use of second- ary raw material - okara, obtained as a result of soy milkproduction - as a recipe component in flour confectionery products. The possibility and advisability for the development of flour production technology based on soy okara are sub- stantiated in order to increase nutrition and biological value of flour confectionery. The technology for the production of flour from soy okara was developed; it includes the following oper- ations: pressing, granules formation, drying, disintegration and obtaining flour, package and packaging. It was estab- lished that new combination of properties of soy flour and products based on it could be obtained at two-stage dehydrat- ing transformation of soy okara composition. Optimal dose of flour based on soy okara (50 % of wheat flour weight), used as a recipe component in the preparation of biscuit cookies and scalded spice-cake, was determined...