Applying vegetable raw materials of the Russian Federation Arctic territory to produce gingerbreads

The aim of the study is to develop a method for the production of flour confectionery products, based on a comprehensive study of the technological properties of experimental samples of plant raw materials of the Arctic zone of the Russian Federation, as well as physicochemical and organoleptic characteristics of experimental gingerbread products quality. The tasks are to study the technological properties and determine the safe dosage of food additives from plant raw materials, to conduct test baking and evaluate the consumer properties of experimental samples of confectionery products. The objects of research were experimental samples of plant raw materials (fireweed and lingonberry leaves; fruits of lingonberries, blue-berries and mountain ash) and gingerbread products. Chemical analysis of plant materials for the content of micro- and macroelements, biologically active substances in wild-growing vascular plants showed the maximum content of microelements (39.05 g/kg) in the leaves of narrow-leaved fireweed due to the high content of K (34.20 g/kg), as well as macronutrients (522.12 mg/kg) in lingonberry leaves due to the significant content of Fe (323.63 g/kg). The maximum content of vitamin C (297.93 mg/100 g) and organic acids was noted in ashberry. The use of the following types of plant raw materials as food additives for the production of gingerbread products has been experimentally substantiated: fireweed leaf and ashberry. Safe dosages of herbal raw materials introduced into gingerbread products have been experimentally established. To prepare the dough, we used the raw method without using vanilla essence, adding the samples of additives of plant origin we studied as ingredients. The inclusion of vegetal raw materials ingredients in the composition of gingerbread products allows improving their organoleptic properties by increasing the proportion of vegetable fibers and minerals and expanding the range of functional confectionery products.