This book explores the fundamental approaches to describing the rheological behavior of confectionery masses. It presents research findings on the structural and mechanical properties of sugar-based and flour-based confections. The text includes examples of how mathematical modeling methods can be used to predict the rheological properties of semi-finished products and finished goods. Additionally, it discusses the technological applications of rheological research results and highlights the importance of rheology in comprehensively assessing the consumer qualities of confectionery products. Designed for industry professionals, university faculty, graduate students, and master's candidates specializing in confectionery technology, this book offers valuable insights into the science behind confectionery production and quality.