CURRENT STATE AND PROSPECTS FOR THE USE OF CEREAL RAW MATERIALS IN WHIPPED CONFECTIONERY MASSES PRODUCTION

The objective of the study is to identify promising areas for the use of cereal raw materials in the field of technologies for producing whipped confectionery masses based on the collection and analysis of scientific literature. Objectives: to collect scientific literature on the development of recipes, technologies, and methods for producing whipped confectionery masses using cereal raw materials; to conduct a comparative analysis by types of cereal raw materials, recipe compositions, and key technological methods; to evaluate promising areas and the possibility of their application for further scientific research. The importance of cereals in human nutrition is difficult to overestimate, as they are an important source of complex carbohydrates, dietary fiber, B vitamins, and minerals. Scientists are already proposing possible replacement options in their research papers, including patents. Natural or modified polysaccharides (agar, carrageenan, starch, flour, inulin) are most often used as stabilizers; foaming agents include proteins (egg, collagen) and whipped fat components; among plant materials, flour (barley, oat) and inulin are widely used. A steady trend toward the use of secondary processed products (husks, flour) has been identified, which is consistent with closed-loop principles. The most resource-efficient technologies include: combining hydrothermal treatment and whipping processes, using enzymes to reduce the viscosity of the mixture, which reduces energy consumption for whipping, and the addition of local plant stabilizers (such as amaranth byproducts). Introduction of new food ingredients: development and use of effective stabilizers, foaming and gelling agents (collagen preparation, agar, flour combinations) to improve product quality and stability. Ensuring the quality and safety of food products through the use of standardized preparations (collagen, stevia) and the elimination of perishable raw ingredients helps improve the microbiological safety and stability of the product during storage. The analysis results are useful for the development of new food products, in particular functional desserts and creams.