The study of thermodynamic properties starch physical modification in the production of sauces sweet

The topicality of the subject lies in the study of the thermodynamic properties of physical modification starches from the wax corn «Prima» and tapioca corn «Endura» and «Indulge». The current state of production and consumption of sweet sauces is analyzed. One of the requirements for the quality of sweet sauces is stable consistency due to the realization of the functional and technological properties of the thickener. The necessity of use physical modification starches, which regulate and stabilize the consistency of sweet sauces, is proved. Rheological and thermodynamic properties are determined on the base of studying of mechanisms of the physical modification starches pasteurized process. Starches pasteurized curves are constructed by means of amylographic methods; it is proved by the stability indices of the pasteurized starch dispersions during peak temperatures. The specific heat which is expended on the opening of starch grains is determined by thermodynamic studies. Determined that clasterization starch dispersion based on starches of tapachula «Endura», «Indulge» and starch from waxy corn «Prima» are more resistant to temperature in comparison with corn and corn amilopektina starches.