Kirianova G. The Improvement to technologies jelly thermo stable stuffing by way of the rational use hydrocolloids vegetable and microbial origin.

The dissertation is dedicated to improvement to technologies jelly thermo stable stuffing for the reason improvements thermo stable characteristic. It is studied physical-chemical characteristic hydro-colloids vegetable and microbial origin and is calculated rational composition of the mixtures hydrocolloids. For making jelly thermo stable structure are used mixture hydrocolloids, are determined ra-tional dosages and way of their contributing. The explored charac-teristic hydrocolloids and their mixtures on toughness, adhesion characteristic jelly stuffing, resistance to action of the high tempera-ture. The explored influence hydrocolloids on organoleptic and physical-chemical characteristic of the final products. The confirmed possibility of the improvement thermo stable characteristic jelly stuffing by way of the accompaniments hydrocolloids.Keywords: jelly stuffing, hydrocolloids, rich cookie, hydrophility, thermal processing.