Development of flour confectionery products with reduced sugar content

The search for equivalent flavoring sugar substitutes of a non-sugar nature is an urgent direction in the development technology flour confectionery products. In course research, gingerbread recipe has been developed with partial replacement prescription 15 % solution sucralose glycerin, which most closely correspond to organoleptic characteristics (taste, smell, texture) traditional results evaluation coded prototypes involvement experts have shown that decrease concentration by 25 does not lead statistically significant change parameters comparison control samples. Substitution more than 30 leads increase plasticity dough complicating operation dosing mechanisms; at same time, taste products changes (these are noted during tasting assessment); their consistency becomes denser. process stability quantitative and qualitative properties storage proved. Experimental samples reduced content retain all indicators established GOST 90 days without changes. decomposition manufacture 0.1 %, baking - 2.6 120 6.7 (of loaded product). allows enterprises expand range content.