Using sugar substitutes in the production of butter cookies from whole grain flour

The purpose of research is to study the effect of sugar substitutes on the quality of butter cookies made from whole grain flour. Objectives: to justify the need to develop cookies from whole grain flour and sugar substitutes; conduct test baking and develop a recipe for butter cookies made from whole grain flour and sugar substitutes; to investigate the effect of whole grain flour and sweeteners on the quality of finished products in various dosages. The quality of butter cookies was assessed based on organoleptic indicators in accordance with GOST 24901-2014 “Cookies. General technical conditions". Humidity was determined according to the method described in GOST 5900-2014 “Confectionery products. Methods for determining moisture and dry substances”, Methods for determining moisture and dry substances”, wetness – accor-ding to GOST 101114-80 “Flour confectionery products. Methods for determining wetness.", alkalinity of cookies – according to GOST 5898-2022 "Confectionery products. Methods for determining acidity and alkalinity." A cookie recipe was developed in which premium wheat flour was replaced with whole grain flour and instead of white sugar; Fit-Parad № 7 sugar substitutes were used. Test baking was carried out in the laboratory-bakery of the Department of Food Technologies of the State Agrarian University of the Northern Trans-Urals. The results of an organoleptic assessment of the quality of butter cookies made from whole grain flour with sugar substitutes are presented. The addition of the Slim-Vit sweetener with vitamin D in an amount of 5 and 7 g to the flour mass improved the taste and smell: the balance of the combination of the sugar substitute with whole grain flour is felt. The addition of the sugar substitute Fit Parade № 7 in the amount of 5 and 7 g to the weight of flour did not have any particular effect on the or-ganoleptic characteristics compared to granulated sugar. Physicochemical parameters were determined by standard analytical methods. The physicochemical parameters of a control sample and using whole grain flour and two types of sugar substitutes were studied. Whole grain flour absorbs more moisture and has a higher sogginess compared to premium wheat flour. Replacing granulated sugar with sweeteners did not affect the physicochemical parameters.