foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-4-506-514foodsyst-916Research ArticleСтатьиSpecific features of structure formation of foam-like emulsions for muffinsОсобенности структурообразования пенообразных эмульсий для кексовhttps://orcid.org/0000-0002-1439-7972МистеневаС. Ю.MistenevaS. Yu.

Мистенева Светлана Юрьевна — кандидат технических наук, научный сотрудник, лаборатория мучных кондитерских изделий

107023, Москва, ул. Электрозаводская, 20 стр. 3

Svetlana Yu. Misteneva, Candidate of Technical Science, Researcher, Laboratory of flour confectionery

20/3, Elektrozavodskaya Str., Moscow, 107023

s.misteneva@fncps.ruВсероссийский научно-исследовательский институт кондитерской промышленностиРоссияAll-Russian Scientific Research Institute of Confectionery IndustryRussian Federation20252801202684506514Copyright © Misteneva S.Y., 20262026Мистенева С.Ю.Misteneva S.Y.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/916

Diet-related noncommunicable diseases (NCDs) are a major global health problem. One of the main strategies for NCDs prevention is an increase in a range of available food products, including flour confectionery, with the beneficial nutrient profile. In this paper the character of structure formation in foam-like emulsions for muffins was investigated. The properties of emulsions determine quality of finished products. The recipe composition of muffins was modified by reducing added sugar and fat and incorporating whole and skim milk powders and whey powder. The incorporation of these powders caused an increase in the viscosity of emulsions. The emulsion with whole milk powder had the highest viscosity of undisturbed structure (162.8 ± 8.1 Pa · s), which was 4.5 times higher than that in the control sample (36.1 ± 1.8 Pa · s). The main decrease in viscosity of all samples was noticed at low ranges of shear rate (up to g = 3 s–1), that pointed to low structure strength of emulsions. The values of the dynamic yield strength for all emulsions with powdered raw materials exceeded the value in the control sample (22.4 ± 1.1 Pa). This indicated a change in the flow behavior of the modified systems due to the formation of stronger structural properties. In this study, the rheological model of flow for the samples of emulsions with the modified composition and the control sample was determined and mathematical equations of this process were obtained. It was found that the use of dry milk products and whey powder, and the developed techniques ensured the formation of the necessary amount of structure-forming air phase in the food system. Density of the experimental samples changed insignificantly compared to the control (590 ± 5.3 kg/m3) and was higher than this value in the control by 2 % in the emulsion with whole milk powder (600 ± 5.6 kg/m3), by 3 % — with skim milk powder (610 ± 5.5 kg/m3) and by 5 % — with whey powder (620 ± 5.6 kg/m3). The research results form the basis for the development of technology for muffins with the reduced content of the critically important ingredients according to the principles of healthy nutrition.

Неинфекционные заболевания, связанные с рационами питания, представляют собой серьезную проблему мирового здравоохранения. Одной из ключевых стратегий по борьбе с ними является расширение ассортимента доступных пищевых продуктов, в том числе мучных кондитерских изделий, с полезным профилем пищевых веществ. В работе изучен характер структурообразования пенообразных эмульсий для кексов. Свойства эмульсий определяют качество готовых изделий. Модификация рецептурного состава изделий осуществлялась путем снижения добавленного сахара и жира и использования сухих молочных продуктов и сыворотки. Добавление сухих молочных продуктов и сыворотки приводило к увеличению вязкости эмульсий. Максимальную вязкость предельно неразрушенной структуры имел образец эмульсии с молоком цельным сухим (162,8 ± 8,1 Па · с), что превышало значение данного показателя в контрольном образце (36,1 ± 1,8 Па · с) в 4,5 раза. При этом основное снижение вязкости у всех образцов происходило в диапазонах незначительных скоростей сдвига (до g = 3 сек–1), что указывало на их низкую структурную прочность. Динамический предел текучести всех эмульсий с порошкообразным сырьем превышал значение в контрольном образце (22,4 ± 1,1 Па). Это свидетельствовало об изменении характера течения полученных систем за счет формирования более прочных структурных свойств. В работе определена реологическая модель течения образцов эмульсий модифицированного состава и контрольного образца и получены математические уравнения данного процесса. Установлено, что применение сухих молочных продуктов, сыворотки и разработанных технологических приемов обеспечивало формирование в пищевой системе структурообразующей воздушной фазы в необходимом количестве. Плотность исследуемых образцов изменялась незначительно по сравнению с контрольным (590 ± 5,3 кг/м3), и превышала его значение на 2 % в эмульсии с молоком цельным сухим (600 ± 5,6 кг/м3), на 3 % — с молоком сухим обезжиренным (610 ± 5,5 кг/м3) и на 5 % — с сухой молочной сывороткой (620 ± 5,6 кг/м3). Результаты исследований стали основой разработки технологии кексов со сниженным содержанием критически значимых веществ в соответствии с принципами здорового питания.

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The authors declare that there are no conflicts of interest present.