Aerated functional product
The paper is devoted to the issue of the development of the recipe compositions and search for the technological solutions regarding production of an aerated dessert. The technology of a dairy dessert production was developed, which imparts to the finished product the required consumer and additional functional properties of an aerated product. The recipe composition, which ensures the structural compatibility of the polydisperse systems for an overrun dessert, and the technological parameters for production of an aerated dessert with the maximum degree of aeration were determined.