Experimental determination of physico-chemical propertiesindices of cookies with addition of powderfrom thegrape pomace
Experimental studies of the physico-chemical properties of sugar cookies prepared with the addition of powder from grape pomace of red grapes in quantities of 1%, 2%, 5% of the weight of wheat flour of the highest grade in the test were performed in the specialized laboratory of the Kuban State Technological University. As a control sample, the recipe for the sugar cookie "Carrot" was chosen. The mass fraction of moisture, alkalinity and water absorption are determined. The illustrations clearly show the course of the research. It is established that the mass fraction of moisture of the finished cookies satisfies the requirements of GOST 5900-73 and is no more than 10% for sugar cookies. Alkalinity according to GOST 5898-87 also corresponds to the normative index not more than 2 degrees. The water absorption turned out to be slightly lower than required in accordance with GOST 10114-80. Secondary processing of the grape pomace helps to reduce environmental pollution and increase the efficiency of the use of secondary winemaking resources.