Studying bakery products organoleptic parameters using the Sorbus aucuparia l fruits

The paper is based on the study of piece bakery products of the croissant type by organoleptic indicators at various technological stages. Investigations of the organoleptic characteristics of experimental samples of bakery products were carried out with the addition of powder from the fruits of Sorbus Aucuparia L, obtained using physical methods of exposure in a dry form. Organoleptic assessment was carried out at different technological stages - kneading and baking (finished product after 8 hours). At the kneading stage, the following indicators were investigated: appearance, consistency, color, smell, degree of rise and loosening, mixing before lamination, degree of dryness. The generalized results are presented in the form of visualization of the characteristics of the color and consistency of the test semi-finished products and the descriptive characteristics of the samples. Further, organoleptic studies of finished products were carried out according to the standard 5-point method; the results are illustrated in graphs with average values. The use of the descriptor-profile method implied the development of a panel of descriptors using brainstorming and the presentation of data in the form of a profilogram. The results of the finished products also have a visualization of the color characteristics and consistency of the whole product as well as in the section. A regression relationship was established in terms of shape, color, crumb condition, smell and taste. The sample with the content of SorbusAucuparia L fruits in the amount of 3 % was recognized as the best.