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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Abstract
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 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/1455 |
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