Abstract
There is studied the influence of glycerin on rheological characteristics of marzipan pastes with dry demineralized whey (DDW) for determining its rational concentration in the composition of decorative semi-products PKV and MFV. PKV – marzipan pastes with DDW, used for covering confectionary products and as an interlayer; MFV – marzipan pastes with DDW, used for making candies and modeling figured products. According to research results, it has been established, that an increase of a glycerin concentration in the composition of model mixtures of marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW) results in decreasing deformation characteristics of a reversible type. Irreversible deformation is constant and doesn’t depend on glycerin concentration. According to results of the analysis of main rheological constants by a diapason of glycerin concentrations, there has been established a gradual decrease of indices of a highly elastic and conventionally instant resilience module of model compositions of marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW). Viscosity indices of a resilient aftereffect and pliability gradually grow with an increase of a glycerin concentration in the composition of model marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW). Research results testify that the use of glycerin in the composition of marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW) gives a possibility to increase their elasticity and softness, at that keeping high forming properties. The conducted studies have proved the availability of producing marzipan pastes with DDW and glycerin. There has been substantiated the rational content of glycerin in the composition of marzipan pastes with DDW that allows to provide given (desirable) rheological characteristics. The rational concentration of glycerin in the composition of marzipan pastes PKV (20 % of DDW), used for covering floury and confectionary products and as an interlayer is 5 % of the total mass of recipe components. The rational concentration of glycerin in the composition of marzipan pastes MFV (30 % of DDW), used for making candies, modeling figured products is 5 % of the total mass of recipe components. An improved technological solution doesn’t complicate the general technological process and doesn’t need the additional technical equipment. Rheological characteristics of the developed marzipan pastes correspond to directions of the technological destination and allow to decorate floury confectionary products with different levels of technological complication, providing the maximal beauty of ready products.
Highlights
Modern decorative semi-products for confectionary products are presented by the wide assortment of diverse creams, pomades, glaze masses, plastic masses of chocolate, marzipan, sugar, painting masses, powders, molten decoration of caramel, chocolate and so on [1,2,3]
The use of demineralized whey (DDW) essentially improves the biological value of marzipan pastes at the expanse of 1.4 times protein increase and addition with such limiting amino acids as lysine and threonine
DDW gives a possibility to decrease the energetic value of marzipan pastes by 29–35 % in first turn as a result of changing the qualitative carbohydrate composition, presented by lactose [6]
Summary
Modern decorative semi-products for confectionary products are presented by the wide assortment of diverse creams, pomades, glaze masses, plastic masses of chocolate, marzipan, sugar, painting masses, powders, molten decoration of caramel, chocolate and so on [1,2,3]. Marzipan belongs to high-caloric semi-products, produced of expensive raw materials, because it contains 80 % of almond kernel. Results of previous studies proved the perspective of using dry demineralized whey (DDW) in the recipe composition of marzipan pastes. The use of DDW essentially improves the biological value of marzipan pastes at the expanse of 1.4 times protein increase and addition with such limiting amino acids as lysine and threonine. In which result consumption of 100 g of almond paste with DDW concentration 20–30 % provides the human daily need by 45–64 % in lysine, 65–91 % in threonine [6]. DDW gives a possibility to decrease the energetic value of marzipan pastes by 29–35 % in first turn as a result of changing the qualitative carbohydrate composition, presented by lactose [6]. Lactose may be consumed by patients with diabetes mellitus, because its glycemic index is 1.5 times less than one of sucrose [7, 8]
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