Study of the influence of technological factors on the change in the structural and mechanical properties of protracted aerated candy masses based on whey proteins

The article is devoted to the study of influence technological factors on change in structural and mechanical properties protracted aerated candy masses based whey proteins. combined protein hydrocolloid systems formation whipped “soft nougatines” type with increased aggregative stability was determined. It has been established that use gelatin-gum arabic structurant composition improves proteins under action obtaining a glossy surface. Rational technologies using protein-polysaccharide complexes have scientifically substantiated. addition sugar-glucose syrup foams increases foaming system. In addition, positive effect sugars explained by an increase viscosity bulk phase, which reduces rate liquid loss lamellae systems. Rheological studies shown interaction foam complex mixture hydrocolloids "gelatin - gum arabic" contributes stabilization mass, prevents destruction structure during sweets extrusion. Candy thixotropic when formed extrusion after load removed, their restored.