ТЕХНОЛОГИЧЕСКИЕ СВОЙСТВА ПЮРЕ ИЗ ВЫЖИМОК ДИКОРАСТУЩЕЙ ЧЕРНОПЛОДНОЙ РЯБИНЫ
Journal Title: World Science - Year 2018, Vol 1, Issue 2
Abstract
The most probable and theoretically justified is the hypothesis of the possibility of obtaining stable foams by creating strong adsorption layers that form the walls of gas bubbles. In foams and emulsions, it is the adsorption layers that slow down the coalescence, increasing the lifetime of the foams, that is, they have a basic stabilizing effect. Technological properties of raw materials are manifested in the process of technological processing, they depend on the composition of raw materials, as well as on the structure of the constituent components. Knowledge of the technological properties of raw materials allows us to solve issues related to the areas of its application, and purposefully use it to improve the quality of finished products and expand the range. Thus, the high gelatinous ability of mashed potatoes from wild-grown black-browed mountain ash determines the expediency of its use in the production of whipped mass food products as a natural star formation, stabilizer.
Authors and Affiliations
А. А. Касумова
Keywords
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