Badruk V. Rational use of sugar substitutes in the production of a new generation of marshmallow special purpose

The thesis is devoted to scientific justification and development of functional marshmallow, diet, diet-functional purpose. The basic technological properties of sugars (sucrose, fructose), sugar substitutes a new generation - polyols with prebiotic properties (isomaltitol, erythritol, maltitol), and their solutions. Defined the main technological and physiological properties of the marshmallow special purpose (structural, mechanical, sorption-desorbtsiynih, adhesion properties, activation energy, the content of free and bound water). New technologies marshmallow special purpose considered as a great technological system with the definition of the performance criteria of the system. Recipe developed for new types of marshmallow special purpose.