PRODUCTION TECHNOLOGY AND QUALITY CONTROL CUSTARD HONEY CAKES WITH THE ADDITION OF CHERRY FLOUR

Abstract

Modern gingerbread production technologies are diverse and include the use of various non-traditional raw materials and additives. Representatives of the confectionery industry are faced with the task of expanding the assortment list of goods by developing recipes for products with high nutritional value. In this regard, the purpose of the research was to describe the technology of production of custard honey cakes with the addition of 5% and 10% of cherry flour from the proportion of wheat flour, followed by control of their quality and safety. The product included premium wheat flour, cherry flour, natural flower honey, granulated sugar, margarine, baking soda, chicken eggs, a mixture of spices and drinking water. The production technology included acceptance, preparation and evaluation of raw materials, syrup preparation, flour brewing, dough kneading and molding, baking and cooling, packing and storage. The resulting gingerbread sample was subjected to laboratory tests on quality indicators for compliance with the requirements of GOST 15810-2014 and on safety indicators for compliance with the requirements of the Technical Regulations of the Customs Union (TR CU) 021/2011 "On food safety". All tested samples met the requirements of regulatory documents on physico-chemical indicators and safety indicators: microbiological indicators, the content of residual amounts of pesticides, mycotoxins, toxic elements. The sample with a 10% content of cherry flour did not meet the requirements of GOST 15810-2014 in taste and structure. The sample containing 5% of cherry flour fully met the requirements of the standard for organoleptic parameters, received the highest number of points during the tasting evaluation and was recommended for production.