Study into effect of plant supplements on the quality indicators of gingerbread and similar spice-cakes
The use of vegetable supplements in the technology of ginger- bread and similar spice-cakes was theoretically substantiated and experimentally confirmed. An analysis of the results of research into dependence of the boundary shear stress of gingerbread and similar spice-cakes on the content of vegetable supplements revealed a decrease in the given parameter, which was evaluated as an increase in the softness of spice-cakes according to organoleptic parameters. This tendency can be explained by the higher water retention power of vegetable supplements, as they promote the binding of free mois- ture and obtaining of a more structured system. It was established that the alkalinity decreased with an increase in the amount of vegetable supplements within the investigated additive. The influ- ence of vegetable supplements on the strength of gingerbread and similar spice-cakes shape stability was substantiated. It was found that the baked semi-finished gingerbread and similar spice-cakes with supplements had, in comparison with the control sample, better structural and mechanical parameters, with density of the prod- ucts decreased, the structural strength reduced, with the humidity slightly increased.A sensory evaluation of organoleptic parameters of the finished products was carried out and the profiles of organoleptic evaluation of gingerbread and similar spice-cakes were constructed. It was es- tablished that vegetable supplements contribute to the improvement of quality of gingerbread and similar spice-cakes.A comprehensive research was performed, which allowed us to theoretically and experimentally substantiate the expediency of using vegetable supplements as a highly effective raw material for the regulation of organoleptic parameters and for the formation of functional properties of gingerbread and similar spice-cakes.The application of ecologically safe non-traditional supplements of plant origin for the targeted correction of the composition and for creating flour confectionery products for special purposes is a key task for enterprises in food industry