PROSPECTS OF USING NON-FRIED BUCKWHEAT GROATS IN FIRST DISHES TECHNOLOGY
Nataliia Yushchenko, Uliana Kuzmyk, Oksana Kochubei-Lytvynenko, Olha Yatsenko, Tatiana Belemets
It is urgent to develop a technology of cream-soups, allowing to widen possibilities of combining vegetable components and to give dishes with original taste-aromatic characteristics.
The main quality characteristic of soups-purees is a homogenous consistence. That is why for substantiating technological parameters of non-fried buckwheat groats preparation, an influence of boiling and preliminary soaking duration on structural-mechanical properties of the mixture has been studied. Rational technological parameters of non-fried buckwheat groats preparation have been determined: groats and water ratio – 1:7, preparation temperature (90 ± 2) °С, process duration 15min with preliminary hydration for 4 hours.
The effectiveness of using non-fried buckwheat groats in the composition of dishes in amount 8.0 % has been proved, and spices compositions for first dishes have been developed: fragrant pepper, cumin, rosemary in ratio 1: 0.6: 0.4
How to cite paper:
Yushchenko, N., Kuzmyk, U., Kochubei-Lytvynenko, O., Yatsenko, O., & Belemets, T. (2020). PROSPECTS OF USING NON-FRIED BUCKWHEAT GROATS IN FIRST DISHES TECHNOLOGY . EUREKA: Life Sciences, (6), 58-65. https://doi.org/10.21303/2504-5695.2020.001542