Study into effect of plant supplements on the quality indicators of gingerbread and similar spice-cakes

Authors

DOI:

https://doi.org/10.15587/1729-4061.2017.110168

Keywords:

cedar oilcake, sesame flour, phyto-powder made from snakeweed, gingerbread and similar spice-cakes, organoleptic evaluation

Abstract

The use of vegetable supplements in the technology of gingerbread and similar spice-cakes was theoretically substantiated and experimentally confirmed. An analysis of the results of research into dependence of the boundary shear stress of gingerbread and similar spice-cakes on the content of vegetable supplements revealed a decrease in the given parameter, which was evaluated as an increase in the softness of spice-cakes according to organoleptic parameters. This tendency can be explained by the higher water retention power of vegetable supplements, as they promote the binding of free moisture and obtaining of a more structured system. It was established that the alkalinity decreased with an increase in the amount of vegetable supplements within the investigated additive. The influence of vegetable supplements on the strength of gingerbread and similar spice-cakes shape stability was substantiated. It was found that the baked semi-finished gingerbread and similar spice-cakes with supplements had, in comparison with the control sample, better structural and mechanical parameters, with density of the products decreased, the structural strength reduced, with the humidity slightly increased.

A sensory evaluation of organoleptic parameters of the finished products was carried out and the profiles of organoleptic evaluation of gingerbread and similar spice-cakes were constructed. It was established that vegetable supplements contribute to the improvement of quality of gingerbread and similar spice-cakes.

A comprehensive research was performed, which allowed us to theoretically and experimentally substantiate the expediency of using vegetable supplements as a highly effective raw material for the regulation of organoleptic parameters and for the formation of functional properties of gingerbread and similar spice-cakes.

The application of ecologically safe non-traditional supplements of plant origin for the targeted correction of the composition and for creating flour confectionery products for special purposes is a key task for enterprises in food industry

Author Biographies

Mikhail Kravchenko, Kyiv national university of trade and economics Kyoto str., 19, Kyiv, Ukraine, 02156

Doctor of Technical Sciences, Professor, Head of Department

Department of Technology and the organization of restaurant business

Natalya Yaroshenko, Kyiv national university of trade and economics Kyoto str., 19, Kyiv, Ukraine, 02156

Postgraduate student

Department of technology and restaurant organization

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Published

2017-10-19

How to Cite

Kravchenko, M., & Yaroshenko, N. (2017). Study into effect of plant supplements on the quality indicators of gingerbread and similar spice-cakes. Eastern-European Journal of Enterprise Technologies, 5(11 (89), 45–54. https://doi.org/10.15587/1729-4061.2017.110168

Issue

Vol. 5 No. 11 (89) (2017): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2017 Mikhail Kravchenko, Natalya Yaroshenko

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