The substantiation of development of mousses technology using wheat starch
| Autor: | S.L. Iurchenko, T.V. Cheremska, N.V. Мriachenko |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
innovative strategy
Materials science Starch wheat starch lcsh:Technology innovative idea lcsh:Agriculture foam stability 030507 speech-language pathology & audiology 03 medical and health sciences chemistry.chemical_compound Viscosity Wheat starch Process engineering lcsh:T business.industry Final product lcsh:S 04 agricultural and veterinary sciences foaming capacity mousse chemistry Scientific method 040103 agronomy & agriculture 0401 agriculture forestry and fisheries 0305 other medical science business foamy structure |
| Zdroj: | Harčova Nauka ì Tehnologìâ, Vol 10, Iss 4 (2016) |
| ISSN: | 2409-7004 2073-8684 |
| DOI: | 10.15673/fst.v10i4.255 |
| Popis: | This work is dedicated to the substantiation of development of technology of fruit and vegetable mousses using wheat starch and surfactant – Tween 20. The innovative idea of product with foamy structure was expounded, the implementation of which will allow to provide obtaining of the final product with stable quality indicators, new consumer characteristics and will give an opportunity to carry out the production technological process with distinct industrial signs.The foaming capacity and foam stability of “wheat starch-Tween 20” model systems depending on the heat treatment temperature and starch concentration were investigated. The rational foaming zone was determined that will allow to obtain foamy structure of mousses. The model systems behavior was studied by the determining of their viscosity. It was confirmed that the controlled regulation of dynamic phase transitions of starch with surfactant provides food systems’ colloidal stability. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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