FIELD: food industry.
SUBSTANCE: invention relates to food industry. Method of modified protein items production from flax seeds provides for seed steeping in heated to 35°C water in ratio 3-4:1 by weight during 45-50 minutes with further rinsing from slime with running water. The next stage is thermal modification at 40-80°C during 20-60 minutes. After that, milling and de-fatting is conducted and seed case is removed.
EFFECT: production of modified protein product of high biological value and improved functional properties.
1 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING MODIFIED FOOD PROTEIN PRODUCT FROM FLAX SEEDS | 2007 |
|
RU2342847C2 |
| METHOD FOR OBTAINING OF STRUCTURALLY MODIFIED RAPE PROTEIN PRODUCT | 2004 |
|
RU2277794C1 |
| METHOD FOR PRODUCING PLANT-BASED DRINK FROM FLAX RAW MATERIALS (EMBODIMENTS) | 2023 |
|
RU2814553C1 |
| METHOD OF PRODUCTION OF FOOD FLOUR OUT OF GROUND OIL SEEDS NAMELY LINEN SEEDS (VERSIONS) | 2008 |
|
RU2376344C1 |
| METHOD FOR OBTAINING BIOMODIFIED RAPE PROTEIN PRODUCT | 2004 |
|
RU2286065C2 |
| METHOD OF MANUFACTURING FLAX PROTEIN ISOLATE | 2004 |
|
RU2337567C2 |
| METHOD OF VEGETABLE MILK PRODUCTION FROM FLAX SEEDS | 2007 |
|
RU2333656C1 |
| METHOD FOR PRODUCTION OF PROTEIN FROM FLAX SEEDS CAKE | 2010 |
|
RU2437552C1 |
| METHOD FOR MANUFACTURING BAKERY PRODUCTS | 2016 |
|
RU2634002C1 |
| DOUGH FOR MANUFACTURING BAKERY PRODUCTS | 2016 |
|
RU2634003C1 |
