Mel'nyk O. Research of technological properties of the modified starches and expedience of their use at making of concentrates of rapid preparation

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0405U003884

Thesis Registration Form

0405U003884.pdf

Applicant for

Specialization

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

19-10-2005

Specialized Academic Board

Д26.058.04

Essay

Work is devoted to the scientific ground of expedience of the use of modified starches for making of food concentrates of rapid preparation. Conducted large-scale research of physical and chemical and structurally-mechanical properties of the modified starches. It is set that modification of the starched raw material results in appearance of new functional properties of starch, that allows useing them at making of food concentrates of rapid preparation: first dinner foods and culinary sauces on the basis of the sewn together starches of potato and corn, concentrates of sweet foods on the basis of the oxidized starches. The complex of technological properties of new wares is explored, grounded terms and term of storage of the developed products. It is developed and ratified a normative document on the food concentrates of rapid preparation with the use of the modified starches. Key words: food concentrates, modified starches, sewn together starches, oxidized starches, dinner foods

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Files

Avtoreferat-Avtoreferat.doc

Avtoreferat-Tutyl avtoref.doc

D К-OKSANA1.doc

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Dis 1-Tytuln. lyst.doc

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Dis 5-liter.doc

Dodatku-D A.doc

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Rus 2-1.doc

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