Technology development aerated dessert products basis of low-fat dairy raw material

Nykyforov, Radion and Никифоров, Радіон Петрович and Korenets, Yuriі and Коренець, Юрій Миколайович and Zabolotnya, Ksenia and Заболотня, Ксенія Анатоліївна (2016) Technology development aerated dessert products basis of low-fat dairy raw material. Обладнання та технології харчових виробництв (34). pp. 5-13. ISSN 2079-4827


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It was offered to use a protein-carbohydrate semi-finished product, which differs by the high foam-forming and stability properties at the expense of the content of surface-active and pectinaceous substances, as a basis for the aerated dessert in order to save the traditional foamers. For the first time the use of a protein-carbohydrate semi-finished product in the aerated dessert production technologies was offered. Dynamics of the foam-forming ability changes, foam stability, effective viscosity and pH a protein-carbohydrate semi-finished product from technology factors was defined.

Item Type: Article
Uncontrolled Keywords: a protein-carbohydrate semi-finished product, foam-forming ability, foam stability, pectinaceous substances, effective viscosity, foam, aerated dessert production, the whipped sweet dishes
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Academic journals of DonNUET > Equipment and Technology of Food Production
Divisions: Academic journals of DonNUET > Equipment and Technologies of Food Production
Depositing User: Адміністратор репозиторію
Date Deposited: 21 Jun 2019 08:19
Last Modified: 21 Jun 2019 08:19

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