Integration of a vegetable protein by-product in the bakery-pastry technology

Anca Morega, Mădălina Rămnanțu, Ileana Cocan, Monica Ruxanda, Cerasela Petolescu, A. Rinovetz, A. Riviș

Volume 25, Issue 4;
Pages: 241-247; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The qualitative and quantitative demand for food implies either increasing the bioavailability of the protein or improving its functional properties. Accessing the operations of physical separation of the natural vegetable oils industry, makes it possible to obtain "unconventional protein wastes" with food-nutritional potential through the functional properties specific to the proteins, but also of their interactions with the other components. Scakeing from the study of technology of obtaining the oils by physical fractionation (cold pressing), the opportunity to reintegrate the cakes resulting from pumpkin seeds, into the flour obtaining circuit, and subsequently characterized physico-chemically (proteins, 52.06 g /100g product; minerals, 8.74 g / 100g product, lipids, 19.41 g / 100g product, total carbohydrates 17.99 g / 100g product, nutritional value, 454.89 kcal / 100g product) and the possibility of their use in the bakery technology. Two directions were accessed: 1. bread: protein, 17.66 g / 100g product; minerals, 3.56 g / 100g product, lipids, 2.94 g / 100g product, total carbohydrates 35.87 g / 100g product, nutritional value, 240.58 kcal / 100g product; 2. yeast: protein, 8.57 g / 100g product; minerals, 1.81 g / 100g product, lipids, 33.86 g / 100g product, total carbohydrates 46.58 g / 100g product, nutritional value, 525.34 kcal / 100g product. If for the protein derivative the energy supply is conditioned by the mass of protein (52.06 g / 100g product), for the resulting products, it is determined by the working formula accessed. The paper also brings to mind an economic aspect of sustainable development, of small family businesses, subsistence, by forming associates between processors of oil-based raw materials on physical principles (pressing, dry fractionation) and artisan and / or professional processors in the field of food industry.
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