STUDY OF THE FOAMING PROPERTIES OF AQUAFABA
Authors:
Type:
Сonference abstract
Published:
16.02.2023
Subject area:
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Language:
Russian
Keywords:
aquafaba, sublimated legume decoction, chickpeas, vegetable analogue of egg, foaming agents, foam
Abstract (English):
The use of vegetable raw materials as an alternative to animal products is one of the key trends in modern society. At the same time, it is important to take into account not only the nutritional value of the components of the recipe, but also the technological properties of alternative components. Bean products have foaming properties similar to those of a chicken egg. An urgent task is to study these properties for the production of specialized confectionery products. This article presents an analysis of the foaming characteristics of freeze-dried decoctions of industrial legumes and homemade chickpea decoctions.
The use of vegetable raw materials as an alternative to animal products is one of the key trends in modern society. At the same time, it is important to take into account not only the nutritional value of the components of the recipe, but also the technological properties of alternative components. Bean products have foaming properties similar to those of a chicken egg. An urgent task is to study these properties for the production of specialized confectionery products. This article presents an analysis of the foaming characteristics of freeze-dried decoctions of industrial legumes and homemade chickpea decoctions.
Keywords:
aquafaba, sublimated legume decoction, chickpeas, vegetable analogue of egg, foaming agents, foam
aquafaba, sublimated legume decoction, chickpeas, vegetable analogue of egg, foaming agents, foam
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