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Development of a fatty filler recipe for a new type of wafer products
(НТУ "ХПІ", 2019) Polyvanov, Yehor Andriyovych
The article gives an opportunity to develop the technology of fatty filling for waffles and low-calorie wafers by replacing sugar with a mixture of sweet extracts from the leaves of stevia with erythritol. The expediency of regulating the amount of dry matter due to the introduction of dry skim milk whey has been proved. The whey is a raw material component that further enriches the finished product on minerals and vitamins that are healthy for the human body. The possibility of additional introduction of of beta-carotene, as a dye and ascorbic acid, as a stabilizer of fatty wafer fillings has been investigated. In order to improve the quality and safety of finished products, the possibility of using in the technology of fatty fillings for wafer products a new type of confectionery fat of domestic production "Fettifil" has been experimentally confirmed.