SCIENTIFIC DEVELOPMENTS ON IMPROVING THE QUALITY OF FLOUR-BASED FOODSTUFFS

The article presents the results of scientific researches on possibilities improving quality various food products made from flour. possibility product by using method combining different types flour as main raw material is considered. In addition, scientists suggest use non-traditional natural ingredients, in particular vegetable origin. countries who are looking for ways to improve flour-based foods presented. Such include bread, pasta, cookies and other types. This provides an overview current knowledge about role key components, including wheat proteins, cellular tissue, others. Several new directions development high indicated. particular, show that binding water bran has greatest impact bread. It been proven heating soft at 80°C 15 minutes improves its baking characteristics. Experimental studies evaluate effect inulin supplement rheological properties dough bread confirmed increase volume improvement quality. Scientists have presented a idea making frozen steamed with which BRF added (WF). shown ingredients process able ensure continuous protein network necessary Of interest inclusion bioactive such dietary fibers (DF) phenolic antioxidants. MOLS analysis showed rheology characteristics mainly depend composition (mainly starch content) not storage conditions. reduction acrylamide gluten-free quinoa enriched microbial dextrin experimentally determined. Soy isolate (SPI), soy hydrolyzate (SPH) textured (TSP) nutrient enrichment noodles were studied.