Peculiarities of the technology of blown work when using a whey protein concentrate as foaming substance

Authors

  • Т. Kalinovska
  • V. Obolkina

Keywords:

concentrate whey protein, blown work, sugar syrup, protein melting

Abstract

We researched influence of concentrate whey protein as foam production in technology process and quality of blown work. Then defined temperature modes boiling sugar syrup on protein foam from concentrate whey protein and influenced complete systems to forming structure properties of blown work as high endurance nougats.Data from the article shows the ability of next researching the whey protein. Using of complete protein and colloid systems challenges the interest in improving blown work assortment with original structure.

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References

Феннема, О.Р. Химия пищевых продуктов / Ш. Дамодаран, К.Л. Паркин, О.Р. Феннема; пер. с англ. – С-Пб.: Профессия, 2012. – 1040 с.

Bull, H.B. Thermal stabiliyy of proteins / Bull H.B., Breese K. // Arch. Biochem. Biophys. – 1973. – № 158. – Р. 681-686.

Мак Кенна, Б.М. Структура и текстура пищевых продуктов. Продукты эмульсионной природы / Б.М. Мак Кенна; пер. с англ. Ю.Г. Базарновой. – С-Пб.: Профессия, 2008. – 480 с.

Published

2014-12-25

How to Cite

Kalinovska Т., & Obolkina, V. . (2014). Peculiarities of the technology of blown work when using a whey protein concentrate as foaming substance. FOOD RESOURCES, 2(03), 31–35. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/507

Issue

Vol. 2 No. 03 (2014): Food Resources

Section

Технічні науки

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