THE ANALYSIS OF THE FACTORS INFLUENCING QUALITY OF GRAIN BROTHS
In work the analysis of the factors forming quality of drinks on the basis of grain raw materials is submitted.Are carried to the most significant factors: structure and quality of a grinding of a flour, viscosity of the received grain broths, firmness against stratification of grain broths and ready drinks on their basis.The comparative characteristic of a chemical composition of a flour of a traditional and superhigh milling is given. Change of viscosity of grain broths of a flour of various extent of crushing at a variation of a dosage of a fermental preparation is investigated. The dosage of a fermental preparation is defined termamit, allowing to receive broths of a necessary consistence, the corresponding consistence of drinks like kissel. Stability of broths on the basis of a flour of a superhigh milling against sedimentation is shown.The received broths are intended for receiving soft drinks of a viscous consistence.