Research of Wheat Germ Foaming Capacity in Dairy Ice-Cream Composition
DOI:
https://doi.org/10.15407/scin9.05.010Keywords:
wheat germ, surface tension, foaming, mixtures, ice-cream.Abstract
Surface activity of grain component in model systems and in the milk ice cream is investigated. It is found that increase of wheat germ comtent in model systems and mixtures leads to a corresponding decrease in surface tension in the presence of surface-active plant protein. The expediency of previous frying and shredding of plant material to improve its foaming ability in the milk mixtures is proved. The need of wheat germ hydration before its use to improve functional and technological properties in the ice cream is confirmed.
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