Functional and technological properties and methods of introduction of grain raw materials in the manufacture of meat and vegetable products

Currently, it is possible to ensure the protein balance in food only when combining plant and animal proteins. The functional technological properties methods of introducing non-meat ingredients (meal grain raw materials) production meat vegetable pates are investigated. influence degree grinding cereals on viscosity flour that has undergone hydrothermal treatment studied. А direct dependence maximum value loading force established, with an increase cereals, strength characteristics increase. water-retaining capacity (WRC) proteins was studied, so deodorised non-fat soy least ability bind water, a hydromodule 1:1.75, 6.1% water separated, 1:2.25, buckwheat groats did not 6.6% water. Flour from cereal oat flakes, separation non-cohesive (8.5%) 1:2.5, 1:3, there slight decrease this indicator by 7.5%. fat module weak effect FRC samples being lower FRC, modules (1:0.5) does change significantly 0.44 0.45 g oil per 1 flour, for 100%. mathematical description process absorption showed steady WRC hydro-and modules.