Nauka innov. 2012, 8(4):45–50
https://doi.org/10.15407/scin8.04.045

G.E. Polischuk, V.V. Martich, E.V. Hrabovska, E.I. Kovalevska
National University of Food Technologies, Kyiv

Study of Individual Reological Characteristics of Hydrated Wheat Germ as Ice Cream Structure Stabilizers

Section: Scientific Basis of Innovation Activity
Language: Ukrainian
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.
Key words: structure formation, wheat germ, rheological properties, ice cream.

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