STUDY OF LEACHING STARCH POTATO FUNCTIONAL TECHNOLOGIES
Keywords:
starch, potatoes, dried product, semi-finished product qualityAbstract
Different ways to fulfill the process of leaching starch potato in order to optimize and intensify the said process are studied. A combined method of water washing out the starch using amylase enzymes is proposed. Technological parameters of drying potatoes are also studied. The technology of functional dried semi-finished product with low starch content is developed. The ways to use the said semi-finished product are presented.
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