The study of the rheological properties of a food additive for the enrichment of special-purpose pastes

Abstract The results and findings in the study of rheological properties additives for enriching food products with a special-purpose effect are presented article. authors have developed composition enrichment system, including wheat germ cake, light albumin, white beans. objective work was to conduct research on selection rational amount water order give latter an adapted state, implying its technological introduction into paste masses. As result research, it found that ratio is 1: 2. In this case, resulting based additive has moisture content 68% normal mechanical tension 2.9 kPa. These indicators fully consistent criteria similar paste-like complexes, which planned be enriched proposed additive.