FOOD RESOURCES 2014. Issue N 3. Technical sciences. Article 16

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Створено: Понеділок, 21 січня 2019, 13:13
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16. Comparison study of the rheological parameters of mixtures used to manufacture ice creams on the milk base
 
H. Polishchuk, V. Martych, L. Matsko
Pages: 73-78
 
Abstract
The comparative analysis of separate rheological descriptions of suckling mixtures is conducted with different content of fat, that contain the stabilizing system Cremodan SE 406 and a flour is a wheat. A high capacity is set for proceeding in effective viscidity of the maximum destroyed structure of mixtures for the production of ice-cream. Expediency of application of the stabilizing system Cremodan SE 406 for effective structuring and stabilizing of mixtures for an ice-cream. It is set that a low-fat ice-cream is characterized the most subzero degree of structuring and proceeding in destroyed structure, that leads to the necessity of improvement of him chemical composition.
 
Keywords: mix, ice cream, the effective viscosity stabilizer
 
References
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