FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS
https://doi.org/10.21323/2618-9771-2022-5-1-64-69
Abstract
In this paper, the questions of the foamy structure formation in zephyr are considered. Regularities of the influence of recipe components on the foam structure are revealed. The effect of egg white, pectin, white sugar, applesauce and other recipe components on the physicochemical and rheological properties of the foam mass used to produce zephyr has been studied. The addition of pectin leads to an increase in the elastic-plastic properties of the foam mass, and the addition of white sugar leads to an increase in its foaming ability. Recipe components form the foamy structure of the zephyr. The choice of apple pectin allows one to control the density of the zephyr mass and the water activity of the foamy masses. When 0.075% apple pectin is added to a 1% egg white solution, the foaming ability decreases from 190% to 104%, and the foam stability remains practically unchanged. The addition of applesauce, syrup, citric acid and other recipe components to such a foamy mass leads to a slight decrease in the foaming ability, while its stability increases significantly up to 80%, i. e., almost twice. The resulting foamy structure of the zephyr mass is characterized by high physicochemical, organoleptic and rheological parameters, which makes it possible to obtain high quality confectionery products of a given shape.
Keywords
confectionery,
pastille products,
egg white,
pectin,
white sugar,
foamy structure,
water activity,
foam stability
Supporting agencies: The article was published as part of the research topic No. FGUS‑2022–0007 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.
About the Authors
E. V. Kazantsev
All-Russian Research Institute of the Confectionery Industry
Russian Federation
Russian Federation
Egor V. Kazantsev, researcher, department of modern methods for assessing the quality of confectionery
107023, Moscow, Electrozavodskaya Str., 20
Tel.: +7–926–545–32–76
N. B. Kondratev
All-Russian Research Institute of the Confectionery Industry
Russian Federation
Russian Federation
Nikolay B. Kondratev, doctor of technical sciences, chief researcher
107023, Moscow, Electrozavodskaya Str., 20
Tel.: +7–495–963–54–75
O. S. Rudenko
All-Russian Research Institute of the Confectionery Industry
Russian Federation
Russian Federation
Oxana S. Rudenko, candidate of technical sciences, deputy director
107023, Moscow, Electrozavodskaya Str., 20
Tel.: +7–495–962–17–40
N. A. Petrova
All-Russian Research Institute of the Confectionery Industry
Russian Federation
Russian Federation
Natalya A. Petrova, researcher, department of modern methods for assessing the quality of confectionery
107023, Moscow, Electrozavodskaya Str., 20
Tel.: +7–495–962–17–40
I. A. Belova
All-Russian Research Institute of the Confectionery Industry
Russian Federation
Russian Federation
Irina A. Belova, researcher, department of modern methods for assessing the quality of confectionery
107023, Moscow, Electrozavodskaya Str., 20
Tel.: +7–495–962–17–40
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Review
For citations:
Kazantsev E.V., Kondratev N.B., Rudenko O.S., Petrova N.A., Belova I.A. FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS. Food systems. 2022;5(1):64-69. (In Russ.) https://doi.org/10.21323/2618-9771-2022-5-1-64-69
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