Реологические свойства конфетных масс: результаты исследований и практические приложения

Abstract

The article analyzes domestic and foreign information resources devoted to the study of the rheological behavior of confectionery masses and justifies the necessity to conduct a comprehensive study of the rheological properties of raw materials, semi-finished and finished products to support optimal modes of production and to produce products with the specified structural-mechanical characteristics. The research results of the rheological behavior of jelly, fondant and whipped candy mass of different classic recipes and recipes with the introduction of powders and hydro-alcoholic extracts from plant raw materials. The research results can be used for recommendations for selecting modes of thermal mechanical processing of fondant and jelly masses at the stage of tempering and molding. It was found that the nature of changes in plastic strength of semi-finished products depends on modes of structure formation and influence of additives of plant origin on this process. The paper also studies the effect of phytonutrients and vegetable powders on the strength of adhesive contacts between the layers of candy mass in forming multilayered confectionery products. Taking into consideration peculiarities of physical-chemical interactions between additives of plant origin with other recipe ingredients of candy mass, an explanation of the mechanisms of their influence on the rheological properties of semi-finished products as well as structural and mechanical characteristics of the finished products has been presented in the paper.