PROSPECTS OF USING NON-FRIED BUCKWHEAT GROATS IN FIRST DISHES TECHNOLOGY
Nataliia Yushchenko, Uliana Kuzmyk, Oksana Kochubei-Lytvynenko, Olha Yatsenko, Tatiana Belemets It is urgent to develop a technology of cream-soups, allowing to widen possibilities of combining vegetable components and to give dishes with original taste-aromatic characteristics. The main quality characteristic of soups-purees is a homogenous consistence. That is why for substantiating technological parameters of non-fried buckwheat […]
METHODS FOR DETERMINING THE CHARACTERIZATION OF MASHES WITH FIBER FOR SEMI-FINISHED PRODUCTS ON THE MILK-PROTEIN BASE
Olena Grek, Alla Tymchuk, Sergii Tsygankov, Olena Onopriichuk, Oleksandr Savchenko, Оlena Ochkolyas The aim of the work is to elaborate effective methods that characterize mashes of semi-products with potato fiber after thermal processing for avoiding excessive densification of products and stabilization of qualimetric parameters. The article presents main methods for determining characteristics of mashes with […]