Improving the quality of soybean by-products by physical methods during its use in bakery technology. Review

Introduction. Secondary raw materials of soybean processing (SMSP) have a high nutritional value, but its use in food is limited by a rough taste and a low content of soluble dietary fiber. Material and methods. The subject of the study is the properties of SMSP, soluble dietary fiber, trypsin inhibitor, physical methods of raw materials processing, bakery products, and pastries. Research methods are analysis and synthesis of information of the world's leading scientific publications. Result and discussion. Based on the analysis of research results it was determined that there is an influence of physical factors of SMSP processing on their nutritional value, technological and consumer features of finished products. Therefore, the relevance and perspective of the use of physical factors are proved. High pressure significantly affects soluble dietary fiber and functional features of legumes' wastes. At 400 MPa and 60 degrees C under high pressure, the content of soluble dietary fiber increases by 8 times during SMSP treatment in comparison to the untreated one. Swelling and water (oil) retention features are improved. After ultrafine grinding SMSP has improved technological indicators. Their use in baking leads to improved organoleptic characteristics. Ultrafine grinding improved the physical and chemical indicators of SMSP (viscosity, cation exchange capacity, ability to retain water and oil, solubility, hydration features, fluidity, antioxidant activity), technological indicators (test formability, the stability of its structure), organoleptic parameters. Microwave treatment has a strong penetration power. The electromagnetic wave leads to the increasing of pressure in the cell of material, its expansion, and rupture. It also leads to an increase in soluble dietary fiber content in SMSP. Microwave treatment is an effective way to inactivate the activity of a protease inhibitor in soybean cracks. Only two minutes roasting reduces the activity of the trypsin inhibitor to 13.33% from the initial one. Conclusion. The use of physical methods combination of SMSP quality improvement is promising. Ultrafine grinding of SMSP has advantages in comparison to other physical methods. It affects significantly on physical, chemical, technological features and the quality of bakery products and pastries.