+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Investigation of the properties of powdery semifinished products for caramel manufacture by extrusion

, : Investigation of the properties of powdery semifinished products for caramel manufacture by extrusion. Izvestiya Vysshikh Uchebnykh Zavedenii, Pishchevaya Tekhnologiya (6): 65-69

Physical, physicochemical and thermophysical properties were studied in spray-dried powders (SP) of sugar and patoka (refinery or starch molasses?) containing 10-50% of the latter and in mixtures of 100% SP with 10-50 (usually 10 or 20)% of other food powders (tunnel-dried apple, dried milk, cocoa). All dissolved rapidly and were fairly free-flowing.

Accession: 001869749

Submit PDF Full Text: Here

Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:

Related references

Zubchenko A.V.; Magomedov G.O.; Brekhov A.F., 1988: Study of the properties of powder like intermediate products used in the production of caramel by extrusion. The physicochemical, structural, mechanical, thermographic and thermophysical properties of powdered sugar-syrup products and a powdered apple product were studied, as were the properties of their mixtures with dry milk and cacao powder. A correla...

Kaminskaia, L.P.; Soboleva, L.P.; Kolpakov, I.E.; Datsishina, G.V.; Zhilko, S.F., 1989: The health status of workers in the manufacture of monomethylaniline semifinished products. Results of clinico-functional examination in workers engaged in production of monomethylaniline semifinished products revealed a more frequent morbidity of the internal organs, moderate methemoglobinemia, functional changes of the cardio-vascular...

Greenshields, Rn, 1973: Caramel--2. manufacture, composition and properties. Process biochemistry: 8 (4) 17-20

Pace, Gw, 1970: Caramel colour--properties and manufacture: a review

Roiter, I.; Nedlina, L.; Burkovskaia, N., 1981: Change of rheological properties of semifinished products in the process of making bread sticks. Khlebopekarnaia i konditerskaia promyshlennost': (10) 31-33

Maurer, Arthur, J., 1979: Extrusion and texturizing in the manufacture of poultry products. Mechanically deboned poultry meat (MDPM), which resembles a very fine meat puree, can be given shape and texture by mixing various textured soy protein ingredients or by the process of extrusion. The texture of poultry products obtained by extrusi...

Kulesza, A., 1954: Water determination in caramel and caramel products. Water content of candy products manufactured from sugar and potato syrup may be determined refractometrically:X = a + (0.032 x S - 0.2 x K - 0.02 x I); where a = refractometrically determined percentage of water in the product; X = calculated, cor...

Kocher, J. (German Federal Republic), 1979: Process for the manufacture of liquid, pasty or powdery whey products. The process comprises the steps of concentrating whey by ultrafiltration at about 1:20 ratio, drying the concentrate if required, and mixing it with whey, whey concentrate or dried whey in a ratio of approx. 4:5 relative to solids. The final produ...

Southward, C.R., 1985: Manufacture and applications of edible casein products. I. Manufacture and properties. Manufacture of caseinates from freshly-precipitated acid casein curd or from dried acid casein is described, particular emphasis being given to types of equipment used for milling the curd, for adding alkali and for spray-drying and roller-drying,...

Kairiukshtene, I.R.udonene, E., 1979: Development of a semifinished product from buttermilk and its use for the manufacture of processed cheeses. Molochnaia promyshlennost': (6) 40-42