FOOD RESOURCES 2014. Issue N 3. Technical sciences. Article 07

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Створено: Понеділок, 21 січня 2019, 13:22
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07. Peculiarities of the technology of blown work when using a whey protein concentrate as foaming substance
 
T. Kalinovska, V. Obolkina
Pages: 31-35
 
Abstract
We researched influence of concentrate whey protein as foam production in technology process and quality of blown work. Then defined temperature modes boiling sugar syrup on protein foam from concentrate whey protein and influenced complete systems to forming structure properties of blown work as high endurance nougats.Data from the article shows the ability of next researching the whey protein. Using of complete protein and colloid systems challenges the interest in improving blown work assortment with original structure.
 
Key words: concentrate whey protein, blown work, sugar syrup, protein melting
 
References
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