THE STUDY OF THERMAL STABILITY OF MIXTURES OF COTTONSEED OIL AND LAMB FAT USED FOR DEEP FAT
Keywords:
deep-frying, oil, fat,Abstract
In this article, the author studied the processes of thermal exposure to a mixture of cottonseed oil and lamb fat, for deep-frying. The values of fat consumption, the duration of frying pies and the quality of finished products have been found experimentally, which helps to improve the quality of flour products and increase the range of deep-fat fats. A mixture of cottonseed oil with mutton fat can be recommended as more heat-resistant.
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