INVESTIGATION OF STRUCTURAL-MECHANICAL PROPERTIES OF THE RECIPE COMPOSITION FOR SPECIAL PURPOSE FONDANTS

Olena DUDKINA, Aleksandra NEMIRICH, Andriy GAVRYSH, Tatiana ISCHENKO, Yuriy TKACHUK

Abstract

In Ukraine, scientists and experts have paid great attention to the development of culinary wellness products and products of special purpose.These products include sweet dishes, in particular fondants, which are popular among  population. Therefore, researches have been done to justify the composition and structural-mechanical properties of dough and fondants made from gluten-free rice flour,  using  innovative  ingredients  -  cocoa  butter,  condensed  milk,  chicken  eggs,  white  sugar  and  citron powder.The main technology characteristics of fondants have been presented. Surfactants were used in order to obtain the desired structure. The necessity of using surfactants in fondants has been proved.  This  article  analyses  the advantages  and  disadvantages  of  the  new  recipe composition,  in search for solutions to optimize formulations, taking into account the introduction of surfactants. On the basis of theoretical analysis and analyzing the classic ingredients of hot dessert, the authors have chosen  the  formulation  of  special  purpose  fondants.  The  article  also  presents  the  results  of experimental studies on parameters such as porosity, adhesion, general deformation of dense part of the  fondant.  Therefore,  it  is  reasonable  to  conduct  the  experimental  research  and  develop  the technical documentation for new types of fondant desserts using alternative raw materials. As a result of research on dough viscosity, the porosity of the dense part of fondant optimized the ratio between flour and surfactant. It is shown that the adhesion values of dough and total deformation of dense part of  fondants  are  1.3  times  greater,  and  by  11%  greater  respectively  in  comparison  with  the control sample.

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