Technological aspects of cooking bakery and pastry products of reduced sugar capacity

The aim of the study is to develop a method for preparing bakery and pastry products, for which the taste (in terms of sweetness) would correspond to the formulation, and the dosage of sugar could be reduced by 1.5-2 times. This is possible when replacing sugar with invert syrup, in which sucrose is converted into fructose and glucose (the sweetness of fructose is significantly, about 1.7 times higher than sucrose). The objects of research are semi-finished products of bakery production, as well as finished bakery and pastry products with full and partial replacement of sugar with invert syrup. Invert syrup was a viscous yellowish liquid. The content of reducing substances in the syrup is 73 %. The finished products were evaluated in terms of quality indicators 16 hours after removal from the oven in terms of physicochemical and organoleptic indicators. Shape stability (by changing the ratio of height to diameter - N/A) of the hearth product, weight and volume of the molded product were defined. The specific volume was calculated from the parameters of the mass and volume of the molded product. The moisture, acidity and porosity of the products were determined according to GOST 21094-75, GOST 5670-96, GOST 5669-96, respectively. The organoleptic assessment of the quality of the finished products was carried out according to the appearance, color of the crusts, elasticity of the crumb, color of the crumb, the state of porosity, taste and aroma. The introduction of invert syrup and milk whey significantly improves the quality of baked goods and pastries. Crumb was lighter with a well-developed porosity, elastic, the products had a golden crust, a pronounced aroma, and a normal sweet taste. The volume of baked goods and pastries increased by 16-18 %; porosity - by 4-5.8; specific volume - by 15-18.4 % in comparison with the control. Products with invert syrup retain freshness for a longer time: the modulus of elasticity, which characterizes the freshness of products, by 24 hours of storage was 1.5 times lower than in the control.