Moroz O. Technology of granulated semi-products for sweet dishes

The technology of granulated semi-products sweet dishes is scientifically proved and developed in the thesis. The granulation conditions while using the mixed gelatinization principles for granulated semi-products are clarified. Rational concentration for sodium alginate, j-carrageenan and agar together with temperatures and extruding conditions for the mixture in order to compose granulated semi-products are found. The possibility of adjusting the structural and mechanical properties of granulated semi-products while variance the percentage of inotropic and thermotropic gelling agents. The technology and assortment for granulated semi-products have been developed; whereas the application as builder or filler for hot and cold desserts and sauces is offered for them. Nutrition and technological qualities are identified and storage conditions of granulated semi-products are justified. Regulatory and technical documentation developed has been approved; the invention of new technologies in food processing enterprises is implemented.