Abstract
Model basic milk and vegetative products, such as buckwheat, rice and oat flour are considered. The influence of type and quantity of a vegetative component on the complex of organoleptic, chemical, rheological parameters is experimentally and analytically defined. The Reynolds number is considered an objective parameter describing a degree of influence of vegetative ingredients.Keywords
Model basic product, vegetative ingredients, mass fractions of dry substances, fat, fiber, viscosity, Reynolds number.REFERENCES
- Gavrilova, N.B. Nauchnye i prakticheskie aspekty tehnologii pro¬izvodstva molokosoderzhaschih produktov: mono-grafiya / N.B. Gavrilova, O.V. Pas'ko, I.P. Kanya i dr. – Omsk: Izd-vo «Variant-Omsk», 2006. – 336 s.