Choni I. Technology of sauces of emulsion type with the use of flour of at meal and perl barley

Object - technologies of the thermoformed garnishes and soups with their usage; the purpose - development of scientifically proved technoiody of thermoformed garnishes on the basis of fatless wheat buds and recommendations on their usage in the composition of soups; methods - physical and chemical, microbiological, organoleptic, methods of planning of experiment and mathematical modeling; results - the scientifically proved technology of the thermoformed garnishes on the basis of fatless wheat buds is developed, technologies of soups with usage of thermoformed garnishes are developed, consumer and technological properties, food value of developed hroduction are established; introduced - in specialized shops and establishments of restaurant facilities; area - the food concentrate industry, establishments of a restaurant facilities