Traditional Easter pastries at the Faculty of Biotechnology

3^rd year students of the direction of preparation “Technology of production and processing of agricultural products” at an interactive practical lesson under the guidance of associate professor Skorbina E.A. worked out the recipe and technological methods of baking “Easter cake”.

On the recommendation of Andrei Georgievich Khramtsov, Academician of the Russian Academy of Sciences, whey protein concentrate (WPC) was included in the recipe to give flour products functional properties. The concentrate is obtained from sweet whey by ultrafiltration and subsequent spray drying. Thanks to ultrafiltration, protein is concentrated in the whey retentate, and the amount of water, lactose and minerals in it is significantly reduced. It is known that whey protein has a high biological value, contains all the essential amino acids, so its use is very beneficial for the body. The introduction of whey protein concentrates into the recipe of such a cult product as “Easter cake” contributed not only to the enrichment of the component composition, but also to the improvement of the baking properties of the resulting dough. It can be stated that the resulting “Easter cake” has acquired the characteristics of a useful functional product.

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