SCIENTIFIC SUBSTANTIATION OF GLUELESS PASTES TECHNOLOGICAL PARAMETERS PERFECTION
The possibility of glueless paste production on the basis of raw materials cultivated in Kaliningrad region is shown. The expediency of dry egg white usage in the production technology is proved. By means of experimental testing, the shelf life of the finished product is established. The organoleptic indicators are investigated. The possibility of sugar reducing in the paste content is substantiated.