Use of natural vegetable adaptogen in bakery products technology
The paper presents materials on the study of the kinetics of baking bread with different contents of Schisandra chinensis extract and organoleptic analysis of the quality of the resulting product, followed by a quantitative assessment of the quality of the product using a fuzzy logic apparatus. It was established that the content of lemongrass extract in the formulation in the amount of 1-5 ml practically does not affect the kinetics of baking. Sensory taste analysis of the quality of baked products showed that the best tastes are bread baked according to the recipe with the content of Schisandra extract in the amount of 3 ml. Using the fuzzy logic apparatus in the Matlab software package, the Fuzzy Logic Toolbox extension in the fuzzy logic inference unit allows you to use the interactive mode of graphical editing tools and visualization of all components of fuzzy inference systems for interactive evaluation of interval taste qualities of bread depending on the ratio of recipe ingredients in accordance with membership function.