Development of the formulation of raw gingerbread enriched with non-traditional raw materials

In gingerbread technology, it is important to improve the quality of products, reduce their sugar content and increase their nutritional value. The purpose of the research is to determine the rational dosages of the prescription components of raw gingerbread using methods of mathematical planning and optimization of the experiment. The work uses generally accepted methods of studying the quality indicators of raw materials and finished products, methods of mathematical planning and optimization of the experiment are applied. Regression equations of the dependence of gingerbread quality indicators – wetness and density on the dosages of non-traditional raw materials are obtained. Rational dosages of sorghum flour have been established – 25% of the total weight of flour, milk thistle seed flour – 25% of the weight of sugar. The recipe and the method of preparation of gingerbread "Bogatyrskie" (TU 10.72.12.112-630-0206810-2025) have been developed. The indicators of the nutritional value of gingerbread were determined according to standard methods using the "COMPLEX" program developed at the Department of Technology of Bakery, Confectionery, Pasta and Grain Processing (TBCPGP) FSBEI HE "VSUET". Compared to traditional products, the developed gingerbread is characterized by reduced sugar content and increased nutritional value due to the additional addition of biologically active nutrients with non-traditional types of raw materials.