Research intoeffect of the synbiotic complex on the quality of a fat filling for waffles
A new technique was designed for obtaining the symbiotic ad- ditive, which consists of the immobilized bifidobacteria and inulin. Technological approach implied a partial replacement of the filler of confectionary fat with inulin, and the introduction of bifidobacteri- ain the amount of 107 cfu/g. We have proven the need for conduct- ing the process of immobilization for the bifidobacterial cells.We examined effect of the symbiotic complex on the structural- mechanical properties of samples of the fat filling, in particular, on effective viscosity, penetrating properties, adhesion and density. The introduction of the additivecontributes to an increase in the viscos- ity of the mass, which, in the course of the technological process, will lead to a better application and uniform distribution of the filling on the surface of a wafer sheet. It was proven that the duration of structure-formation is reduced for all examined samples by 2...6 min- utes in comparison with control. The adhesion strength of waffles also increases, which contributesto a better adhesion between the filling and wafer sheets. It was established that the application of the synbiotic in the technology of waffle productionexerts a positive effect on the organoleptic properties of finished products. We have received samples of waffles with a homogeneous and tender filling, without the fat taste