STUDYING THE SORPTION PROCESSES IN SUGAR REDUCED EGG-WHITE CREAMS DURING STORAGE
Journal Title: Международный научный журнал "Интернаука" - Year 2017, Vol 1, Issue 2
Abstract
One of the solutions of excessive use of sugar problem suggested a decrease in its concentration in the manufacture of egg-white creams for cakes and pastries. Article shows the research results of sorption processes that occur in the egg-white foams and sugar reduced creams during storage. It was found that the introduction of complex of structurants increase the sorption capacity of egg-white foams. The resulting creams do not show fundamental differences in moisture exchange in comparison with traditional cream.
Authors and Affiliations
Julya Kambulova, Iryna Sokolovska
Keywords
Related Articles
- EP ID EP299611
- DOI 10.21267/IN.2017.24.4908
- Views 70
- Downloads 0
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