INVESTIGATION OF THE CHEMICAL COMPOSITION, STRUCTURE, AND FUNCTIONAL–TECHNOLOGICAL PROPERTIES OF THE SECONDARY PRODUCT “GLUTEN” FROM KOKAND SPIRIT JSC
DOI:
https://doi.org/10.61151/stjniet.v11i1.958Ключевые слова:
Gluten, plant protein, chemical composition, functional and technological properties, bakery products, pasta, flour confectionery productsАннотация
This article investigates the chemical composition, structure, and functional–technological properties of the secondary product “Gluten” produced at the Kokand Spirit JSC enterprise. The study was conducted using a comparative analysis method in accordance with the requirements of the GOST ISO 21415-2:2019 standard. The obtained results indicate that the organoleptic, physicochemical, and technological indicators of the product fully comply with standard norms. In addition, the high protein and gluten content, as well as the elevated hydration capacity, confirm the effectiveness of “Gluten” for use in the production of bread, pasta, and flour-based confectionery products. The research findings are aimed at the rational utilization of plant proteins in the food industry and at improving product quality and biological value.
