Vegetable raw material in the aerated products
- Authors: Prosekov AY.1, Ivanova SA1
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- Issue: No 11 (2011)
- Pages: 60-61
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/326866
- ID: 326866
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Abstract
Impacts of the 4 types of pure on the foam forming characteristics of the milk protein concentrates have been considered. It was found that increase of the apple pure dose is a factor reducing density of gas-liquid system irrespective of the mass share of protein in the milk protein concentrate. Addition of the pure in the quantities not exceeding 50 % stabilizes gas-liquid disperse systems with mass share of protein 6 and 9 %.Optimal concentration of protein in the gas-iquid disperse systems with vegetable pure has been established.
References
- Артемова Е.Н. Научные основы пенообразованияи эмульгирования в технологии пищевых продуктов с растительными добавками: автореф. дис. ... д-ра техн. наук. - СПб., 1999.
- Артемьева Н.К. Использование нетрадиционного растительного сырья в кондитерских изделиях / Н К Артемьева, Г.А. Макарова, А.В. Артемьев// Известия вузов. Пищевая технология. 1999. № 2, 3.
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