The influence of the composition of chemical sprayers on the alkalinity and quality indicators of flour products

Currently, food additives are widely used in the production of food products. Baking powder for the dough is a food additive necessary to give the dough a lush porous structure. The purpose of this work was to establish the influence of chemical baking powder of various compositions on the value of alkalinity and the safety of flour products for the health of consumers. 4 compositions of chemical baking powder were studied. Studies have shown that the alkalinity of the samples has a low value, not exceeding the norm of 2°, all samples have sufficient porosity, the organoleptic parameters of the experimental cookie samples correspond to regulatory requirements.