Improving the technology of whipped sweets using high whip egg white powder
Автор: Tkeshelashvili M.E., Bobozhonova G.A., Magomedov G.O., Magomedov M.G.
Рубрика: Пищевая биотехнология
Статья в выпуске: 2 (76), 2018 года.
Unstable indicators of the quality of dry egg products caused by the peculiarities of their technology and variety of producing countries which are the reason for the difference in the functional and technological properties of egg products in equal conditions for their recovery which makes the need of the research of their effective use and finding stable parameters for obtaining quality stable foam structure. The purpose of this work is to stabilize and improve the quality of the whipped sweets by scientifically and practically explanation the use of the egg protein “IGRECA” with increased foaming capacity, stability and thermal stability. The work is performed at the Scientific research institute of “Food Security” of Plekhanov Russian University of Economics. Applied methods and techniques of research are the traditional ones, which are used at laboratories confectioneries. The object of the research was the bodies of whipped sweets made in production conditions. Whipped sweets masses were obtained by knocking down a froth formering with sugar-treacle-agar syrup at a standard temperature of 60 °C and an increased temperature of 80 °C...
High whip egg white powder, whipped sweets
Короткий адрес: https://readera.org/140238558
IDR: 140238558 | DOI: 10.20914/2310-1202-2018-2-158-164