Theoretical preconditions of development technology souss with reduced calority
In the article the presented results of analytical researches of sauces and them food value. A research object are technologies of sauces with mionectic calorie content with the use of vegetable and animal raw material. By the article of research vegetable, powder and gluten free raw material are animal. In this article analytical researches of modern sources of literature are carried out in relation to creation of sauces of mionectic calorie content for the use of without gluten raw material and powders of animal and vegetable origin. Description of varieties of sauces is given in RR. It is shown that the assortment of sauces is various enough. The perspective use of flour is analysed from the embryos of wheat in technology of sauces as mayonnaise. The scientists of the Moscow branch of НДІ of fats are undertake complex studies from the study of possibility and prospects of the use of this type of raw material. To these labours comparative description of an offer raw material and starch is driven. These researches showed that mass part of moisture increases at the conduct of alternative raw material, optimized structural-mechanical properties of sauces. It is shown that modern technologies of low-caloric sauces envisage the use: the dried m´of clear intermediate product, types of flour – from to the amaranth, from the embryos of wheat, extracts of seed of flax. General description over of technology of preparation of innovative dietary dessert sauces is brought with the use of kleysteryzovanoho flour to the amaranth. Sauces with the use of this raw material it is possible for by a consumption to the persons that suffer by superfluous weight, diabetes mellitus and to the children, as they are low-caloric, does not contain synthetic dyes in the composition. Chemical composition of alternative to the wheatflour type of raw material is presented - flour from wild cherries, that allows to examine him, from the technological point of view as thickener, and, from physiology, – as gluten free raw material. As this raw material does not contain in the composition gluten id est gluten that acts part basic structure-maker in the system. A state-of-the-art review of literature is theoretical pre-condition of creation of low-caloric sauces with the use of unconventional digister, in particular gluten free flour from. Analysing literary sources comparative description of chemical composition of wheatflour of top grade and flour of bird cherry tree is carried out. These researches will allow to define possibility and expediency of application of alternative raw material.
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