Research of recipe components influence on the properties of dairy-protein mashes for semi-finished products

Research of recipe components influence on the properties of dairy-protein mashes for semi-finished products

The paper reports a study into the influence of formulation components, such as potato fiber, white sugar and egg mélange, on the characteristics of milk-protein mashes for heat-treated semi-finished products. We studied the effective viscosity and moisture-retaining power of mashes and found out a...

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Bibliographic Details
Main Authors: Olena Grek, Alla Tymchuk, Sergii Tsygankov, Olena Onopriichuk, Oleksandr Savchenko, Оlena Ochkolyas
Format: Article
Language:English
Published: PC Technology Center 2019-12-01
Series:Eastern-European Journal of Enterprise Technologies
Subjects:
semi-finished products
milk-protein mashes
potato fiber
heat treatment
effective viscosity
moisture-retaining power
water activity
Online Access:http://journals.uran.ua/eejet/article/view/183549

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