Development and quality evaluation of a special-purpose sponge roll

The objective of the study is to expand the range of specialized flour confectionery products by devel-oping gluten-free, sugar-free sponge rolls based on rice and corn flour. Objectives: to experimentally de-termine the optimal ratios of recipe ingredients, including quantitative ratios of gluten-free flours; to study the qualitative characteristics of model samples with different ratios of recipe ingredients to identify the best sample; to calculate the nutritional value. The objects of the study were samples of sponge rolls made from a mixture of gluten-free flours: rice and corn. The control sample was made from wheat flour. A distinctive feature of the rolls is the replacement of white sugar in the recipe with honey. In research, standard methods for analyzing organoleptic and physicochemical quality indicators were used. Based on the experimental data and test results, recipes for sugar-free sponge rolls based on rice flour and rice and corn flour in a ratio of 60 : 40 were proposed. The feasibility of replacing white sugar with honey at a rate of 33 % of the raw material weight has been demonstrated. With the established ratios of gluten-free flours, quality indicators meet standardized requirements. The feasibility of producing sponge rolls with good quality characteristics has been demonstrated. The yield of finished products increases by up to 4 % compared to traditional products. The nutritional value of the developed sponge rolls differs from traditional ones by the presence of dietary fiber, a reduction in the sugar content to 19 %, and a 16 % reduction in energy value. The practical significance lies in expanding the range of specialized products with reduced calorie content.