Slobodniuk R. Technology of dessert products on the basic mechanically modified corn starch

In the thesis the technology of desserts products on the basic of mechanically modified corn starch has been scientifically based and developed. It has been established that mechanical modification of starch occurs under the action of acoustic energy and high tension (strain, stress) displacement. It has been established the increasing circulation of surface tension gelatinized starch dispersion in the rotor - impulse machinery which disappears during the repeated mechanic tension of the moderate intensity. It has been proved the application of hydro - acoustic method of starch modification doesn't depend on different parties of botanic origination. It has been established the positive influence of hydro - acoustic treatment for emulsion properties. It has been established the regularities of formation the interfaces absorption layers in emulsion under the influence of hydro - acoustic treatment. It has been established the parameters and durations of heat treatment of the sour milk cheese, providing the peptization of its proteins. It has been determined the rational content of main recipe components and rational parameters of manufacturing technological process. It has been developed the technology and assortment of the desserts with using the mechanically modified corn starch. It has been determined their nutritive and technological properties, the conditions and the terms of storage have been based. The standard and technological documentation have been developed and maintained, the introduction of new technologies in restaurant establishment have been realized, the economic effectness have been calculated