THE PRODUCTS OF PROCESSING OAT AND CORN GERMS AS A PERSPECTIVE RAW MATERIAL IN BAKERY PRODUCTS TECHNOLOGY
DOI:
https://doi.org/10.15673/2073-8684.3/2015.50285Keywords:
oat germs extraction cakes, corn germs oilcake, chemical composition, textural composition, functional-technological propertiesAbstract
The results of investigating chemical, textural composition and functional-technological properties of extraction cakes of oat germs and press-cake of corn germs are presented in the article.
It is found that the additives under research are finely dispersed powders with the increased content of nutritive fibers (23,3 і 24,5 %), proteins (23,0 і 20,0 % respectively), amino acid score of which is presented by a sufficient content of lysine, valine, leucine, threonine, phenylalanine, tyrosine.
The specific feature of vitamin content of additives is concluded in a high amount of vitamins Е, В1, В9, РР, but that of mineral content – in a large amount of potassium, magnesium, phosphorus, iron. Also the additives under research contain substances with antioxidant nature: hydroxycinnamic acids and tannins.
Extraction cakes of oat germs and press-cake of corn germs are characterized by the sufficient parameters of water-absorbing and water-holding abilities, low activity of proteolytic and amylolytic enzymes that allows to recommend them for further development of the technology of functional bakery products with the increased nutritive and biologic value.
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