SEMI-FINISHED PRODUCT TECHNOLOGY FOR FROZEN DESSERTS
A Slashcheva - Modern engineering and innovative technologies, 2023 - moderntechno.de
Modern engineering and innovative technologies, 2023•moderntechno.de
… A technological scheme for obtaining a semi-finished product for frozen desserts based
on whey with lactulose, fructose, stabilizer was developed. A set of data characterizing the
quality of the developed … In connection with this, it is advisable to produce the developed
product at dairy plants, and then use it as a semi-finished product with a high degree of
readiness at restaurant enterprises. During the study of the process of freezing desserts
from a semi-finished product, as well as those made according to traditional technology (a …
on whey with lactulose, fructose, stabilizer was developed. A set of data characterizing the
quality of the developed … In connection with this, it is advisable to produce the developed
product at dairy plants, and then use it as a semi-finished product with a high degree of
readiness at restaurant enterprises. During the study of the process of freezing desserts
from a semi-finished product, as well as those made according to traditional technology (a …
Abstract
The analysis of literary sources showed that the creation of products with reduced glycemic load and functional properties are new ways of improving the technologies of ice cream and frozen desserts. It has been proven that lowering the glycemic index is
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