[Technology of sweet dishes with okara]
2004
Rasulov, R. A.(Kyiv National Trade and Economy Univ. (Ukraine))
The thesis is dedicated to developing a technology of sweet dishes with okara. An analysis of domestic and foreign scientific literature on the issue is carried out. Determined is the up-to-date state of investigating the properties, composition and lines of using the okara in culinary product technologies. The expediency of using the okara in technologies of sweet dishes of the increased food value is substantiated. The properties and chemical composition of the okara, technological methods of optimizing the structure thereof are found out. Substantiated and developed is a technology for moisture and thermal treatment of the okara and making a half-finished product of sweet dishes from it. Based on the half-finished product, recipe compositions and production modes for sweet dishes are developed. Determined is optimum content thereof in the dishes of various groups. According to the results of the experimental investigations, a complex of qualitative characteristics of the new types of dishes is studied. Based on medico-biological investigations, revealed is an increase in the radioprotective properties of the sweet dishes. Measures to introduce the investigation results at the catering enterprises of the city of Kyiv are undertaken. Developed is the norm and technical documentation on the new types of dishes
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