Obolkina V. A scientific ground and development of rational technologies for the combined confectioner candies, which are formed by the method of co-extrusion

Dissertation is dedicated to the complex decision of a problem of making a new assortment of different groups of competitive combined confectioner candies at forming, by the method of co-extrusion development of the scientifically grounded rational technologies of rich pastries and scalded cakes with filling, candies with the combined corps. In work, it is grounded the optimal parameters of processes for the technological systems of production of combined confectionery candies of the agregative proof combined structures due to application of new stabilizing complex mixtures of hydrocolloids and superficially active matters: for cream-whipped candies masses; for the termostable fruit filling; for rich sandy dough; it is developed a new technology of the scalded cake with addition of barley malt flour. Keywords: combined confectioner candies, technology, co-extrusion, forming, gidro-koloidi, surface active matters, stabilizing complex mixtures, activity of water, colloid processes, structural and mechanical properties.