Tolstikh V. The development of the technology of cream with functional vegetable ingredients

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0403U000440

Thesis Registration Form

0403U000440.pdf

Applicant for

Specialization

  • 05.18.01 - Технологія хлібопекарських продуктів, кондитерських виробів та харчових концентратів

17-01-2003

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The thesis is dedicated to development of the cream with functional vegetable ingredients based on soy products. The effect of the condensed soy milk , modified condensed soy milk and water-retaining additives on technological, structural-mechanical, biochemical and microbiological characteristics of the cream was examined. The process of the cream mass structure formation was studied, a new method of the condensed soy milk bio-modification with bakery yeast В-fructofuranosidase was developed. The possibility of total replacement of the cow's condensed milk lactose-containing component and replacement of a part of syrup with the modified condensed soy milk was proved, as well as a 10% decrease in the products sugar content when adding water-retaining additives

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Files

aref.doc

ВСТУПЛЕНИЕ.doc

ЛИТЕРАТУРА.doc

Приложение А.doc

РАЗДЕЛ 2.doc

РАЗДЕЛ 1.doc

РАЗДЕЛ 3 новый.doc

РАЗДЕЛ 3 новый.doc

РАЗДЕЛ 3_2 новый.doc

РАЗДЕЛ 4.doc

Раздел 5.doc

СОДЕРЖАНИЕ.doc

Титульный лист.doc

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