There is a lack of protein products in the human diet, so balancing the nutritional composition of products remains an urgent task. The purpose of the study is to develop and determine the structural and mechanical characteristics of finishing processed products made from bean paste, demineralised whey powder, and coconut oil for confectionery. The main areas of technological use of confectionery pastes are developed: for applying to the surface of products as a layer; for creating flowers and shaped model products, as a decorative element for flour confectionery products. The study used food-grade white beans of the Mavka variety, demineralised whey powder made from whey with a 90% degree of demineralisation in accordance with TS U 15.5-00413890-089:2014. Rheological properties (resilience, elasticity, plasticity) were determined by a plane-parallel elastoplastometer of Tolstoy modification. The surface characteristics of pastes were studied using a dynamometer connected to a MiG-1.3 measuring device. The adhesive strength was determined by separating the steel plate from the bean paste. Empirical regression equations are obtained by correlation and regression analysis using the MATHCAD-14 software suite. The chemical composition of bean pastes with demineralised whey powder, their organoleptic quality indicators and structural and mechanical properties were determined to optimise the recipe composition to improve the functional and technological properties of confectionery pastes. The positive effect of the mutual use of beans and demineralised whey powder on the structural and mechanical properties of new finishing processed products was established. The improvement of the moulding capacity indicators at the concentration of 10-30% demineralised whey powder and 8% coconut oil in the composition has been proven. The reduction of stickiness in the compositions of bean pastes for modelling shaped products, coating confectionery, and making flowers as decorative confectionery products at a concentration of coconut oil up to 10% was established. Accordingly, the total scores of the developed descriptors were: 2.92 for decorative confectionery, 2.98 for coating confectionery, and 2.95 for modelling shaped products. A change in the colour intensity of bean paste compositions in the case of an increase in the concentration of demineralised whey powder is established, which allows expanding the technological methods of manufacturing shaped products. The developed technology and recipe composition allow obtaining high-quality, high-biological value, and low-calorie finishing processed products for confectionery

The effect of mechanical action on the mixing and whipping of the mixture of components contributes to the formation of a three-dimensional spongy-reticulate continuous structure of the gluten frame, because it determines the elastic and elastic properties of the medium and is relevant in dispersing gas in a liquid. That is why, the objective of the research was to establish the relationship between the gas-holding capacity of the medium and the energy spent on the hydration of the components. The research solved the problem of determining the gas-holding capacity of the medium with variable parameters of the height of the liquid phase depending on the intensity of mixing, time of the transient processes of formation of the full volume of the gas-liquid medium, time of the transient process of the output of the dispersed gas phase. The difference in levels before the formation of the gas phase and in the mode of mixing (aeration) determines the value of the gas-holding capacity. In this regard, we came to the conclusion about the expediency of the complete destabilization of the established regimes due to the change in the modes of action of the working body in the flow system. At the same time, one more feature should be mentioned. Part of the gas phase that existed and continues to exist in a new regime after mixing enters the regime of the transition process. Therefore, the most effective mixing occurs in case of compliance with the shifted mode of dosing of components in a suspended state and the mechanical influence of the working body. Considering the problems and conditions for mixing the scam, the requirements for the design of the mixer are determined, and also it is established that feeding of components should last at least 45 seconds. During this period, hydration occurs and energy consumption is reduced. This approach of the formation of pulsed flows of surface contours during the interaction in a suspended state of the dosing components, under the rotating action of the disc-shaped working body and the forces of gravity, creates the conditions for intensification of transferring the mass and biochemical processes under conditions of thermodynamic equilibrium with the corresponding desorption bonds of the dissolved part of the gaseous phase and liquid, which reveals a new method of mixing and allows further use of cylindrical working chambers in structural calculations.

The area of improving the quality of the formation of mixtures upon mixing in the food industry is relevant since the improvement of technology and equipment for processing components by various methods, nature, and degree of influence is practically achievable for their improvement. The purpose of this study was to improve the design parameters and increase the efficiency of the mixer by creating conditions that will ensure the optimisation of the dissolution kinetics of a dispersed mixture of flour and liquid components during their pseudo-mixing in a suspended state. This study considered the properties of raw materials based on methods for determining their quality, laboratory methods and tools for conducting research were proposed with the established planning methodology with analysis of the results obtained, and the Flow Vision software package was used in plotting based on the laws of thermodynamics. The experimental data set was processed using a mathematical description of the process of forming the liquid flow and the dispersed flow of flour particles. The study used an incomplete multivariate model of the approximation of the experimental data of the function of three variables in the form of polynomials according to the three-level Box-Behnken plan with 13 experiments performed in 5-fold repetition. Periodic mixers were analysed, and the redistribution and transformation of deformations under optimal mixing modes was considered. The interaction of components and their flow dynamics while minimising energy consumption was established. The authors determined the influence of fluidisation and vibration during the dosing period of the components on the intensification of the interaction of the dispersed phase according to the principle of discrete-pulse energy input, which creates rapid changes in the movement of the components. The functional dependence of the uniformity of the formation of bubbles of the medium on three factors υt=f(h, V, υс) was obtained with the verification of the homogeneity of dispersions, the adequacy of the obtained functional dependence and the search for its optimum. The materials considered in this paper represent the practical value of the effective process of uniform distribution of recipe components in the working chamber of the mixer design under study, with the creation of favourable conditions for the formation of the foam structure