Prilutska L. Improvement a technology of albumen - whipped biscuits on the base of sugarsubstitution

The dissertation is devoted to the improvement of technology of albumen - whipped biscuits with a purpose to reduce glicemic value, caloric value, and to give the products a status of a physiologically - functional product. The foam forming ability of egg albumen was researched. The possibility of recovering of dry egg albumen with the help of the water, vegetable juice and tea extracts was defined. The witty, usage of sugar substitution lactitol and isomalt in producing of albumen - whipped biscuits of under - state glicemic value was scientifically motivated, and it gives possibility to eat these products to somebody who has a disease as sugar diabetes. The influence of lactitol and isomalt on the process of foamforming of egg albumen was defined. If was brought that lactitol and isomalt worthy to use in technology of albumen - whipped biscuits in correlation 1:1 to the egg albumen. It was researched the influence of sugarsubstitution of new generation and recovering of dry egg albumen on the process of products drying and also on the change of a sorbent - desorbential property of biscuits in the process of preserving. The recipes for the new kinds of albumen - whipped biscuits of "Ukrconditer" Company were elaborated and confirmed, producing and clinical sample were held.