Автор (Фамилия, Имя, Отчество):
Bodoshov, Aibek; Kydyraliev, Nurudin
Changes of Weight of Grain String Beans at Soaking in Room Temperature
Beans boiled soft slow, so before cooking, they should be soaked. Pre-soaking makes it possible not only to reduce the duration of their heat treatment, but also to keep the grain during cooking in general form. The collection of recipes of dishes and food products for catering noted, that soaking can be considered complete when the mass of beans will be doubled. To investigate the changes in hydro-processing of new trade beans soak at room temperature.
In studying dynamics of absorption water of a string bean have been used 15 grades of a string bean which grown up in Kyrgyzstan. Research of change of weight was spent in time intervals from 20 mines till 30 o'clock at room temperature. The obtained data has been analyzed and compared to results of similar researches in this area. As has shown research some grades of a string bean absorb sufficient quantity of waters in a current of 8-12 hours. Some kinds of a string bean demand soaking more than 12 hours. Also at studying of dynamics of absorption of water changes of physical indicators have been studied.
Научная библиотека Кыргызско-Турецкого университета «Манас»