MAKING GINGERBREAD PRODUCTS USING WHEAT BRAN

The paper presents the results of the production of gingerbread “Medovyj with bran” using wheat bran and quality indicators with the optimal partial replacement of wheat baking flour of the first grade with wheat bran. Variants of the experiment: № 1 – samples of gingerbread “Medovyj” – control; № 2 – samples of gingerbread “Medovyj with bran” with a 5 % replacement of baking wheat flour of the first grade with wheat bran; № 3 – samples of gingerbread “Medovyj with bran” at 10 % replacement; № 4 – samples of gingerbread “Medovyj with bran” at 20 % replacement. The results of the experiment showed that the optimal values of partial replacement of wheat baking flour of the first grade with wheat bran were obtained in the variants of experiment № 2 (with 5 % replacement of baking wheat flour of the first grade with wheat bran) and № 3 (with 10 % replacement of baking wheat flour of the first grade for wheat bran). The consumption of raw materials has the lowest values in the variant of experiment № 2 when using wheat bran in comparison with other variants of the experiment. The organoleptic indicators of finished products of gingerbread samples in the variant of experiment № 2 are closest to those of the control variant. The tasting score is the highest in the variants of experiment № 2 (25 points) and № 3 (30 points) and exceeds the control by 5 and 10 points, respectively. The technological process in the production of gingerbread “Medovyj with bran” is simple, but allows adding dietary fiber, minerals, vitamins to the product, improving the quality of the finished product.