Andrieieva S. The technology of sweet sauces with physical modification starches

The technology of sweet sauces with physical modification starches is scientifically proved and elaborated in the thesis. Use of physical modification starches from waxy corn "Prima", tapioca "Endura", fruit and berry raw materials (puree, juice concentrates) and flavor components in sweet sauces technology is grounded. The dependences of the effective viscosity of PSD and MS on the base of the studied starches and fruit and berry raw materials on the influence of technological factors (pH, re-heating, mechanical action, the cycle "freezing-defrosting", shelf life, etc.) are established. Rational content of the main receipt components and technological parameters of sweet sauces production is substantiated. The recommendations on the use of sweet sauces with physical modification starches for culinary products are elaborated. Normative documentation was developed and approved (TR U 10.8-01566330-306: 2015 "Sweet fruit and berry sauces"). The economic efficiency of developed products implementation was determined.