Analysis of the foaming capacity of egg shell powder
Автор: Salomatov Aleksei Sergeevich, Salomatova Anna Sergeevna
Рубрика: Технологические процессы и оборудование
Статья в выпуске: 2 т.1, 2013 года.
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The article considers rational use of eggshell in order to reduce the amount of waste while improving nutritional value and quality of final product. The article describes the chemical content of the eggshell and analyzes the influence of eggshell powder additive on foaming capacity of egg white. The authors also justify the economical benefits of the use of the eggshell powder in the aerated confectionary
Eggshell, additive, micronutrients, macronutrients, aerated confectionary, foaming capacity, nutritional value
Короткий адрес: https://sciup.org/147160682
IDR: 147160682
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