STUDY OF FOOD AND ENERGY VALUES OF NEW GINGERBREAD TYPES

Abstract

The article deals with directions of the increase of the food value and decrease of the energetic value of gingerbread products. The results of the studies of the chemical composition of gingerbread products with food additives and changes in their composition were considered. The perspective of the use of vegetable additives in gingerbread technologies was substantiated on the base of the analysis and generalization of theoretical, experimental data and production studies, and the possibility of their use was proved. The use of food additives gives the possibility to raise the food and biological value, to widen the assortment of gingerbread products with prognosticated quality parameters, to form new consumption properties of a product to use the food potential of vegetable additives more full. It was proved, that new types of gingerbread products with vegetable additives have advantages over traditional ones. New types of gingerbread products has the balanced chemical composition, low energetic value, decreased content of sugar and saturated fatty acids and increased content of healthy ingredients of the functional and prophylactic destination. The addition of vegetable additives in the recipe of flour confectionary products leads to the increase of its food value at the expanse of protein quantity, change of food acids ratio in favor of unsaturated ones, enrichment with mineral substances and vitamins.