Technological aspects of producing the toffee without sugar

Abstract

The article presents examinations, directed for elaborating technologies of producing the confectionary with prophylactic purpose, including those with increased food, biological value and reduced caloric value, which stipulate their competitiveness. It has been established possibility of using in toffee production the edulcorators - izomalt and fructose. There is determined their influence on physical-chemical and rheologjcal indexes of the article.