CHARACTERISTICS OF THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF GELATIN IN COMPOSITION WITH XANTHAN IN THE DEVELOPMENT OF A SEMI-FINISHED FLOUR PRODUCT WITH THE SPECIFIED CHARACTERISTICS

Authors

DOI:

https://doi.org/10.31073/foodresources2025-24-01

Keywords:

compositions of the semi-finished product of whipped flour, the structure of the biscuit, dry mixes, nutritional value, gelatin, xanthan, foaming, expiration date

Abstract

Subject. In recent years, there has been a trend of increasing demand for new types of products, in particular structured and restructured products, which are the result of the introduction of highly efficient technologies into production and are characterized by high nutritional and biological value. The traditional technology of the semi-finished flour batter includes combining melange with sugar, heating and whipping, mixing the egg mass with flour, forming and baking the biscuit dough. As you know, egg products are included in the list of substances and food products that can cause product intolerance or allergic reactions. At the same time, the use of gelatin as part of structured and restructured food products makes it possible to significantly expand its range, and purposeful enzymatic modification of its properties allows to give food products the necessary shape and texture, high taste indicators. Purpose. Analysis of data from literary sources, which are devoted to scientific research on the theoretical foundations of foam formation and foam stabilization in protein flour systems and the creation of semi-finished whipped flour with specified characteristics. Methods. When writing the article, analytical research methods were used. Results. The literature data on the properties of foaming agents and foam stabilizers of gelatin and xanthan were analyzed and summarized. The functional and technological properties of gelatin in the composition with xanthan in the creation of semi-finished whipped flour with the specified characteristics were characterized. A conclusion was made about the expediency of using gelatin and xanthan in the food industry in the technologies of developing structured and restructured food products. Scope of results. The possibility of conducting research aimed at expanding the assortment of confectionery products based on semi-finished whipped flour, the feasibility of including gelatin as a foaming ingredient in its recipe. At the same time, the introduction of xanthan gum into the composition of the semi-finished product of whipped flour will contribute to the improvement of foaming properties, reduction of water permeability, and improvement of mechanical properties and heat resistance of gelatin jelly. There is a need to find out the main trends in changes in the chemical composition and functional-technological properties of gelatin jelly in the composition with xanthan.

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Published

2025-06-05

How to Cite

Morozova, L. (2025). CHARACTERISTICS OF THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF GELATIN IN COMPOSITION WITH XANTHAN IN THE DEVELOPMENT OF A SEMI-FINISHED FLOUR PRODUCT WITH THE SPECIFIED CHARACTERISTICS. FOOD RESOURCES, 13(24), 8–21. https://doi.org/10.31073/foodresources2025-24-01

Issue

Vol. 13 No. 24 (2025): FOOD RESOURСES

Section

Технічні науки

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