complex of water soluble substances of cream plasma. The numbers of hydration of
sugars have too high values and prove the ability of sugars to form complex
compounds, primarily with protein substances, which in general will hinder the
development of foam. The bigger effect is expressed for lactulose, and tagatose. The
obtained data are consistent with the data of the loss of cream, which showed that the
minimum values of loss are characterized precisely by samples with lactulose and
tagatose.
CONCLUSION
Summarizing the results of the influence of sugars on the formation of foam
systems based on ovalbumin and cream, it is necessary to emphasize the following
conclusions.
1.
It has been established that hydrogen bonds occur between protein solutions
and sugars, which leads to the formation of complex compounds. Ovalbumin has a
tendency to interact with monosaccharides to a greater extent than with disaccharides,
which explains the more pronounced dehydrating properties of the latter in relation to
proteins. All types of sugars form inseparable clusters with cream proteins (casein, α-
lactalbumin and β-lactoglobulin), limiting the ability of proteins to foaming. It is
determined that the degree of influence of varieties of sugars will depend on the
solubility of a specific sugar at a specific temperature, which is associated with
indicators such as STC and the viscosity of solutions. At the optimum temperature of
the churning of egg albumin (25 ± 2°C), the expressed negative influence on its FFA
will be observed when adding lactulose and fructose; for cream (at a temperature of 8
± 2 ° C) - from the introduction of lactulose and tagatose.
2.
It is confirmed that the content of fat in cream - 20% - is not sufficient to form
a stable foam structure. When used in confectionery products, there is a need for
additional introduction of structure-forming agents.
BIBLIOGRAPHICAL REFERENCES
1.
Apet, Т. (2004) Directory of the technologist of confectionery production.
St.P.: GIORD.
2.
Lurie, I. (1992). Technology of confectionery production. Moscow:
Agropromizdat.
3.
Zubchenko, А. (1986). The influence of physical and chemical processes on
the quality of confectionery products. Moscow: Agropromizdat.
4.
Prosecov, А. (2001). Stability of foamy masses. Storage and processing of
agricultural raw materials, 7, p. 40-45.
5.
Belousov, А. (1984) Physical and chemical processes in the production of
butter by whipping cream, Dairy industry, 1, p. 21-25.
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