Bloshchynska O. The refinement of the gluten-free fondants’ technology

The dissertation is devoted to the scientific substantiation and refinement of gluten-free fondants’ technology with using of rice flour, modified starch, mono- and diglycerides of citric and fatty acids. Based on the literary sources analysis, the relevance of gluten-free structure-forming agent's usage in technologies for food products, in particular hot sweet dishes, is shown. It was investigated that among the existing of alternative types of raw materials, which can be used as a dough-forming part of the structure, the rice flour and the modified starch are the most technologically useful. The advantages of using gluten-free raw materials by dispersion and granulometric composition are substantiated. The technological properties of gluten-free structure-forming agents are investigated and the necessity of surfactants usage on the stage of recipe mixture's formation have been proved. The microstructure of improved fondants was investigated and the coating action of surfactant was determined, which probably contributes the formation of a unified strong complex between the phases of «lipid – carbohydrate – protein – water» and, as a result, the improvement of the structural and mechanical properties of the model systems of gluten-free fondants with the addition of surfactants. Scientifically substantiated and developed refinement of the gluten-free fondants’ technology, which is realized at the enterprises of restaurant business. For the first time complex of physical-chemical, rheological, structural-mechanical, microbiological indicators of quality and safety and heat-mass-exchange processes of gluten-free fondant's have been investigated. Due to mathematical modeling using the least squares method, have been determined the porosity indices of the dense part of the fondants at the level of 49-55% that are achieved at the ratio: the structure-forming agent – 25%, surfactant – 0,5%. Improved technology of gluten free fondants considered as a large technological system with the definition of parameters of individual subsystems. The stabilization of the energy-unbalanced highly concentrated system «lipid – carbohydrate – protein – water» based on the complex of structural-mechanical, physical-chemical and technological characteristics is substantiated. Improved technology has been introduced in the restaurant business enterprises, and the competitiveness and economic efficiency of new products have been proved.