DESCRIPTION OF THE INFLUENCE OF FREEZING ON THE QUALITY OF EGG-WHITE CREAMS FOR PASTRIES

Abstract

Egg-white creams are used for decorating pastries and have high humidity, which means short storage terms, due to fast microbiological activity. Storage prolongation of creams for pastries can be reached by freezing. After freezing-defrosting organoleptic, physical, chemical and microbiological parameters, and their structural-mechanical properties in creams samples were determined. The results show that sensory and physical-chemical indicators of defrosted samples after 30 days remain unchanged in comparison with the indicators of creams before freezing; after 90 days the consistency, stability and forming ability significantly changed. So, 90 days of storage in freezer conditions is inappropriate. In the further studies of defrosted (after 30 days) samples quality indicators show that the recoverability, morbidity and plasticity significantly differ from the structural-mechanical properties of the fresh cream, which means that it is more expedient to freeze creams in composition with pastries. The study of sorption processes showed that if the storage humidity reaches 70%the samples will start to dry out. After studying the microbiological parameters, the maximum storage terms after defrosting were determined.