TECHNOLOGY OF PRODUCING GINGERBREAD ENRICHED WITH NON-TRADITIONAL RAW MATERIALS OF THE NORTHERN AZOV REGION

UCCBOB

Abstract

An innovative technology for the production of gingerbread enriched with non-traditional raw materials of the Northern Azov region has been developed. It is shown that the implementation of this technology will contribute to meeting the demand for flour confectionery products from the category of healthy nutrition. This is especially important for strengthening the adaptive reserves of the body of the population living in new territories in the frontline zone. As a result of the research work, the choice of prescription components with high biopotential was justified, and a formulation was compiled. Technological operations and parameters in the production of gingerbread are described. A tasting analysis of the quality of ready-made gingerbread was carried out, which showed a harmonious combination of organoleptic indicators due to the use of leguminous, fruit, spicy-aromatic raw materials in the formulation. The control variants of gingerbread had a cream color, and in the enriched samples it had an attractive yellow-cream shade. It is proposed to choose a replacement of wheat flour with chickpea flour at the level of 25% to increase economic efficiency. The data obtained indicate that the addition of chickpea flour gives gingerbread a special nutty taste. However, replacing wheat flour with chickpea flour by 50% leads to the fact that the nutty taste becomes more intrusive. The addition of grape seed flour (2%), mashed potatoes (5%), a spicy-aromatic composition and sweet cherry jam to the recipe has a beneficial effect on the organoleptic properties of finished products. Viburnum puree decorates the taste and smell of gingerbread with a berry aroma, which distinguishes experimental samples from the traditional version. The introduction of functional ingredients into the formulation contributes to the enrichment of gingerbread with valuable essential nutrients: protein, biologically active and mineral compounds, fiber.

Keywords: gingerbread, technology, chickpeas, grape seed, viburnum, phytocomposition, biologically active substances, sweet cherry jam.