title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð³Ð¸Ð¿Ð¾Ð°Ð»Ð»ÐµÑÐ³ÐµÐ½Ð½Ð¾Ð³Ð¾ ÑÑÑÐ»Ðµ Ð¸Ð· ÑÑÐ±Ð»ÐµÐ½Ð¾Ð³Ð¾ Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of technology of hypoallergenic soufflÃ© from chopped turkey
Creators: name: Ð¨ÐµÐ¹ÐºÐ¾, ÐÐ»ÐµÐ½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð»ÑÐ½ÑÐ½Ð°Ñ Ð¼ÑÐºÐ°
Ð°ÐºÐ²Ð°ÑÐ°Ð±Ð° Ð¸Ð· Ð½ÑÑÐ°
Ð³Ð¸Ð¿Ð¾Ð°Ð»Ð»ÐµÑÐ³ÐµÐ½Ð½Ð¾Ðµ ÑÑÑÐ»Ðµ Ð¸Ð· ÑÑÐ±Ð»ÐµÐ½Ð¾Ð³Ð¾ Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸
Ð¿ÐµÐ½Ð¾Ð¾Ð±ÑÐ°Ð·Ð¾Ð²Ð°ÑÐµÐ»Ð¸
Ð¾Ð¿ÑÐ¸Ð¼Ð¸Ð·Ð°ÑÐ¸Ñ ÑÐµÑÐµÐ¿ÑÑÑ
ÑÐµÐ¿Ð»Ð¾Ð²Ð°Ñ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ°
ÑÑÐ¾ÐºÐ¸ Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸
flax flour
aquafaba from chickpea
hypoallergenic soufflÃ© from chopped turkey meat
foaming agents
optimization of recipes
heat treatment
shelf life

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description: This work is aimed at developing a recipe for chilled hypoallergenic soufflÃ© of chopped turkey meat with the addition of suspension of linseed flour and aquafaba from chickpeas as a foaming agent to improve textural characteristics. Purpose of work: to develop a recipe for hypoallergenic soufflÃ© with the replacement of chicken egg in chopped turkey meat. The graduate qualification work includes a review of domestic and foreign literature justifying the use of flaxseed flour and aquafaba from chickpea in the technology of hypoallergenic products as foaming agents that improve the texture of chopped semi-finished products. The experimental part describes the objects and methods of research, as well as the setting of the experiment on the development of the formulation of hypoallergenic soufflÃ© from chopped turkey meat with the use of suspension of aquafaba from chickpea and flaxseed flour to improve textural characteristics. The results of studies of functional and technological characteristics of the used fillers using a modified methodology are presented. Optimization and response parameters are determined during formulation development for planning fractional factor experiment. The work was carried out on the basis of laboratories of the Graduate School of Biotechnology and Food Production and the Graduate School of Service and Trade of SPbPU. Statistical processing of data was carried out using Statgrafics 16.1 and Microsoft Excel programs.