Atanasova V. The Development of technology of culinary products on the basics of the thick masses from grains of lentil

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0412U007007

Thesis Registration Form

0412U007007.pdf

Applicant for

Specialization

  • 05.18.16 - Технологія продуктів харчування

11-12-2012

Specialized Academic Board

Д 41.088.02

Odesa National Academy of Food Technologies

Essay

In dissertation scientifically grounded and soup-puree technology from grains of lentil is developed. Scientifically grounded parameters of process of lentil germination. It is set that content of starch which fissions with formation of generous amount of polysaccharides diminishes as a result of action of amylases at germination. It is proven that germination of lentil improves a proteopepsis, however results in the decline of mass part of dry matters in raw material, that is why for a grant the product of palatefullness the combined treatment of lentil is applied germination and extruding), that allowed to promote mass part of dry matters in the prepared product.

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Files

Атореферат Атанасовой.doc

дисертація Атанасової.doc

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