Preparation and examination of the quality of gingerbread made with composite flour and sugar beet

The production of confectionery products is one the most in-demand industries. Due to this, various assortments and technologies have expanded. Following modern requirements, product's appearance, taste, aroma, nutritional value should be appropriate. Accordingly, create a new range gingerbread products, chickpea bean flour, sugar beet powder as substitute were introduced into recipe: 10%, 15%, 20% wheat flour in original recipe replaced by flour; also, 30 60 g 125 was powder. A fully factorial experimental design created perform work. According this plan, control 8 research samples cooked prepared. Organoleptic physicochemical analysis these finished performed. Sample No. 6, sample with 5% 10% powder, had best organoleptic indicators. It evenly light golden colour, smooth shape, undamaged, well cooked. taste smell are sweet not inferior all parameters. Moisture content, water absorption properties, ash, acidity, fat, vitamins, toxic elements, microbiological indicators determined from Analysing results, product 6 optimal regimen, because it contained high amount mineral elements no or found. In addition, density relatively close sample.