Study of Individual Reological Characteristics of Hydrated Wheat Germ as Ice Cream Structure Stabilizers
DOI:
https://doi.org/10.15407/scin8.04.045Keywords:
structure formation, wheat germ, rheological properties, ice cream.Abstract
The basic rheological characteristics of wheat germ suspensions for the formation and stabilization of ice cream structure with a combined raw material composition are studied. Technological effectiveness of the grain component compared with wheat flour as a classical plant stabilizer is proven.
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