EFFECT OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE GRAIN COMPONENT ON THE QUALITY INDICES OF CURD PRODUCT
Рresents the results of the study on functional and technological properties of wheat bran produced from wheat grown in the Amur Region in order to use them as a functional component in the development of new technology of a curd product. Wheat bran swelling has been examined to determine the ability of moisture binding during swelling, the rate of moisture absorption, the increase of shredded bran volume in roasted and native forms. It has been found that the decrease of bran particle size, the temperature of the dispersion medium, and thermal pre-treatment caused the increase of water absorption and improved organoleptic, structural and mechanical properties. This fact allows predicting high quality curd product production.