Obtaining technologically and physiologically functional special-purposes of fat products
Ismoil IsabaevBukhara Engineering Technological Institute, Bukhara, UzbekistanAnvar KhudaykulovBukhara Engineering Technological Institute, Bukhara, UzbekistanNafisa DzhuraevaBukhara Engineering Technological Institute, Bukhara, UzbekistanZebiniso AshurovaBukhara Engineering Technological Institute, Bukhara, UzbekistanUmida TursunovaBukhara Engineering Technological Institute, Bukhara, Uzbekistan
ABI
Abstract
Abstract The possibilities of obtaining special fat products for baking and confectionery products based on two-stage hydrogenation, both on stationary promoted and dispersed catalysts, are investigated. At the same time, at the first stage, non-selective partial hydrogenation was carried out to obtain liquid baking fats characterized by a sufficient amount of solid glycerides, and at the second stage, this partially hydrogenated fat was subjected to final selective hydrogenation to obtain high-solid confectionery fat. In order to enrich the obtained fats with polyunsaturated fatty acids of the group ω-3, it was first proposed to mix these fats with non-fat flaxseed flour to obtain functional fat-flour compositions.
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