Технологічні функції та перспективи використання декстринів крохмалю пророщених зернових при виробництві емульсійних десертів

Abstract

The thesis shows the results of technological properties research and starch dextrins use of food grains sprout in emulsion – type dessert production. Optimal periods of food grains sprout for obtaining dextrins of necessary molecular mass have been grounded. The possibilities of dextrins on the "starch paste-dextrin" basis to create emulsion and stabilize it in storing have been researched. It has been proved that the use of stabilizing system "starch paste- dextrin" allows to include oil to emulsion – type dessert composition, to create low-calorie products and to increase food value of desserts.