title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¾ÑÐ´ÐµÐ»Ð¾ÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐ°Ñ Ð°ÑÐ¾Ð·Ð°Ð¼ÐµÐ½Ð¸ÑÐµÐ»ÐµÐ¹ Ð´Ð»Ñ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of decorative semi-finished products using sugar substitutes for flour confectionery products
Creators: name: Ð¤Ð¸ÑÑÑÐ»Ð¾Ð², ÐÑÑÐµÐ¼
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: Ð¿Ð¾Ð»Ð¸Ð´ÐµÐºÑÑÑÐ¾Ð·Ð°
Ð¼ÑÑÐ½ÑÐµ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð¾ÑÐ´ÐµÐ»Ð¾ÑÐ½ÑÐ¹ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°Ñ
ÑÐ°Ñ Ð°ÑÐ¾Ð·Ð°Ð¼ÐµÐ½Ð¸ÑÐµÐ»Ð¸
ÑÐ°Ñ Ð°Ñ
polydextrose
flour confectionery products
decorative semi-finished product
sugar substitutes
sugar

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description: This work is dedicated to the development of a formula for the decorative semi-finished confectionery product Â«Soaking SyrupÂ» for flour-based confectionery using polydextrose. Analytical research was conducted on the technological properties and the role of sugar in the production of flour confectionery products. The impact of sugar on health and consumer eating behavior was determined. The technological and functional properties of polydextrose were studied as well as its potential use as a safe sugar substitute in the decorative semi-finished confectionery product Â«Soaking SyrupÂ» to reduce the excess of added sugars in the final products, also imparting them prebiotic and other beneficial properties. In the course of the research, physical and organoleptic examinations of raw materials and finished products were carried out. Based on the research results, experimental samples of soaking syrup for sponge cake semi-finished products based on polydextrose, as well as finished flour confectionery products, were developed and produced. Regulatory documentation was prepared. The following databases were used in the literature review: Scientific Electronic Library Â«CyberLeninkaÂ», Google Scholar, Consultant Plus, ResearchGate. Statistical processing of experimental data was carried out using the software package (Microsoft Excel 2021). Graphical material was developed using the Draw.io software.