CONCLUSION
1.
The usage of rye malt extract, fermented rye malt, glucose-fructose syrup,
artificial honey and invert syrup of acid-free neutralization, addition of blueberry jam
and ginger root syrup to the filling, replacing wheat flour of grade 1 with flour of grade
2 or rye flour during the production of gingerbreads, makes it possible to obtain stable
hydrates of carbohydrates, which have a low ability to self-association and decelerate
the process of moisture loss.
2.
The use of metallized polypropylene packaging reduces the moisture content
from 12.7 to 20.7% for "Bdzhilka" gingerbreads and control sample. In the package of
shrink-wrap polyethylene, moisture losses ranged from 39.4 to 38.5%, respectively.
The proposed recipe ingredients allowed reducing moisture loss by 8.4, 15.4 and 17.9%
for "Lvivski osoblyvi", "Imbyrni pikantni" and "Bdzhilka" gingerbreads compared
with the control sample, packed into cast polypropylene bags. Compared to the control
sample, at the end of storage, the moisture content of "Yodynka fruktovi" gingerbreads
packed into metallized polypropylene bags was 19% lower, while in "Yodynka
molochni" gingerbreads it was by 17.7% lower.
3.
There was established the efficiency of using polypropylene bags in order to
slow down the processes of oxidation and hydrolysis of gingerbreads' fat. The value of
peroxide number of fat for gingerbreads packed into bags of metallized polypropylene
was 1.89, 1.77, 1.65 and 1.35 times lower (respectively, for the control sample of
gingerbreads, "Bdzhilka", "Imbyrni pikantni" and "Lvivski osoblyvi") than for
gingerbreads, packed into packages of shrink-wrap polyethylene. In these same
samples, the content of free fatty acids was lower, respectively, in 1.29, 1.26, 1.17 and
1.18 times, and they had 1.36, 1.34, 1,47 and 1,58 times lesser oxidation products
reacting with benzidine, in comparison with products in shrink-wrap film.
4.
In the process of storage at a temperature of (18 ± 2) ºС and φ = 75%,
"Charivne zerniatko" non-glazed dry breakfasts were characterized by moderate
sorption of moisture. The increase in moisture content in the experimental sample was
slower, if compared with the control one in all packages and at the respective stages of
the research. For example, in PE packages, the moisture content of "Charivne
zerniatko" dry breakfasts after 2 months' storage was lower than in the control sample
by 25%; at subsequent intervals the difference gradually decreased by 25% (4 months),
17% (8 months), 12% (10 months), and 8% (12 months). In BOPP bags, the difference
was slightly higher after 6 months – 24%, 8 months – 18% and decreased after 10
months.
BIBLIOGRAPHICAL REFERENCES
1.
Kokhan O. O. Innovatsiyni tekhnolohiyi kondyterskykh vyrobiv podovzhenoho
terminu zberihannya [tekst] [Innovative technologies of confectionery products with
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