Ivashina L. Technology of milk-albuminous baked puddings with seaweed additives

The object of research is milk protein pudding technology using iodine -containing adjuncts of algoid origin. The research objective lies in scientific evidence and technology engineering of milk protein pudding with iodine-containing adjuncts. Methods of examination are standard physicochemical, rheological, microbiological and organoleptic methods; scheduling method of experiment. Scientific novelty of educts:qualitative and quantitative composition of polyphenol compounds of eelgrass iodine-containing adjuncts have been determined; antioxidant characteristics of eelgrass iodine-containing adjuncts have been proved, as much as it contains a substance, which indues the eelgrass with the property of complex second rank anti-oxidant; colored characteristics have been identified and colored-parametric indicators of algoid iodine-containing adjuncts have been stipulated; variation regularities of functional-technological properties in polydisperse system on the base of PCMA in response to technology factor and formulation separate components have been determined; parameters and regimes of technological processes in milk protein pudding technology using iodine -containing adjuncts producing have been scientifically grounded and optimized; data complex describing nutrition value of made milk protein pudding has been obtained, rhadioprotectional qualities have been established; Results have been inculcated into the catering business ventures. The scope of application - is the food industry.