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

Abstract

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