Study of the effect of rye ripped flour on slowing during wheat confectionery
The article is devoted to the consideration of the main problems of the production of gingerbread during storage by the staling process, occurring due to the aging of starch jelly. The article also presents the results of studies on the effect of substituting 10, 15, 20, 50 and 100% wheat flour on rye flour. The positive effect of rye raw materials (rye flour) on the reduction of moisture loss and drying during storage of raw gingerbread "North" has been established. In the research process, standard methods were used to determine the rheological properties of the dough from a mixture of 1-grade wheat flour and rye flour, organoleptic and physico-chemical research methods to determine the quality indicators of flour confectionery. According to the results of the study, it is shown that the use of rye flour in a ratio of 50% with the replacement of wheat flour has a beneficial effect on slowing down the process of staling the product and maintaining its consumer characteristics.