Kotlyar O. Technology of dry fat-containing semi-product for sweet dishes with foam-emulsion structure.

The thesis scientifically proved and developed technology for dry fat-containing semi-product for sweet dishes with foam-emulsion structure. It justifies the use of low molecular weight surfactants, dairy protein concentrate and sunflower oil in the technology of dry fat-containing semi-finished product. The dependence of the foaming capacity, stability and strength foam-emulsion systems from the content of the surfactant and the conditions that allows the simultaneous processes of emulsification and foaming in the recovery of prefabricated dry fat-containing. Justified rational prescription content of the main components and technological parameters of production of prefabricated dry fat-containing. Recommendations on the use of dry fat-containing semi-product for sweet dishes with foam-emulsion structure were developed. Process flow diagram and prescription composition of seven types of sweet dishes with foam-emulsion structure was developed. A range of work on implementation of research results was done. Regulatory documentation (TU U 10.7-01566330-297: 2014 "A mixture of dry-beater "Air mix""), technological instruction on its production and technological instructions for the production of sweet dishes with a foam structure with dry fat-containing semi-product were developed and approved. The results of the scientific studies implemented in the production and training process. Determined the economic efficiency of the design implementation.