INVESTIGATION OF CHANGES OF STRUCTURAL-MECHANICAL PROPERTIES OF FATTY FILLING FOR SYNBIOTIC WAFERS

Hanna Korkach

Abstract


There was grounded the choice of functional ingredients for creating the synbiotic complex, consisted of immobilized bifidobacteria and inulin. There was demonstrated the necessity to realize the process of immobilization for “defending” bifidobacteria cells from the effect of unfavorable factors. There was determined the number of microorganisms’ cells and mass share of inulin for introducing in the recipe of a fatty filling.  

There was studied the influence of synbiotics on structural-mechanical properties of a fatty filling for wafers. The limit speed, that the high-quality filling can be received at, was established, according to experimental data. It was studied, that the decrease of the fat quantity in the mass and simultaneous increase of the solid phase leads to the increase of the filling firmness that allows to shorten of the process of wafer layers cooling.

There was grounded the expedience of using the synbiotic complex in the technology of wafers fatty filling that allows to receive new wafer types of the functional directionality. 


Keywords


immobilized bifidobacteria; inulin; synbiotic; fatty filling; wafers

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References


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DOI: http://dx.doi.org/10.21303/2504-5695.2017.00427

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