Kolesnikova M. Development of technology of dry functional mixtures for manufacture of emulsify - type sauces

The object - technology of dry functional mixtures for manufacture of emulsify -type sauces with different contents of fat; the aims -development of technology of dry functional mixtures for manufacture of emulsify-type sauces; methods- standard physico - chemical and analytic, colloids - chemical, mathematical, statistical; the new approach lies in scientific are reasonable and experimentally optimum parities poly- saccharides (xanthan and guar) and protein -containing material of raw material for reception proof emulsify are confirmed, that allows to predict structure of dry functional mixtures;the main include is scientific the technology of dry functional mixtures and sauces on their basis; all this thesis has been developed by public catering and food-processing industry; the field is public catering, food-processing industry