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

Abstract

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