Gavva O. The improvement of technologies of not glazed sweets with the purpose of prolongation of term of their storage

The dissertation is devoted to improvement of technologies of not glazed sweets with the purpose of prolongation of term of their storage. The opportunity of increase of term of storage of not glazed sweets due to use of hygroscopic substances has been researched, advantage of fructose has been determined and scientifically proved; moisture-holding substances advantages of modified starch Selectamyl ХК and a berry powder with the increased quantity of food fibres also has been determined. The way of entering of these substances in content of compounding of sweets has been determined. The opportunity of using of baking yeast which contains enzyme invertaza in termalprotected a condition is confirmed. The rational dosage of hygroscopic, inverting and moisture-holding substances has been determined and the normative documentation on not glazed sweets of the increased period of storage has been developed. The technology fondant sweets with chewing effect which are formed by a method of casting has been developed.The proposed technologies has been approved in production conditions and defended by patents of Ukraine. Key words: a period of storage, not glazed sweets, hygroscopic substances, moisture-holding substances, enzyme invertaza, packing materials.