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

摘要

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.