@article{Yushchenko_Kuzmyk_Kochubei-Lytvynenko_Yatsenko_Belemets_2020, title={PROSPECTS OF USING NON-FRIED BUCKWHEAT GROATS IN FIRST DISHES TECHNOLOGY}, url={http://journal.eu-jr.eu/life/article/view/1570}, DOI={10.21303/2504-5695.2020.001542}, abstractNote={<p>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.</p> <p>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 &nbsp;– 1:7, preparation temperature (90 ± 2) °С, process duration 15min with preliminary hydration for &nbsp;4 hours.</p> <p>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</p&gt;}, number={6}, journal={EUREKA: Life Sciences}, author={Yushchenko, Nataliia and Kuzmyk, Uliana and Kochubei-Lytvynenko, Oksana Kochubei-Lytvynenko and Yatsenko, Olha and Belemets, Tatiana}, year={2020}, month={Nov.}, pages={58-65} }