IMPROVING THE QUALITY OF THE PRODUCT “GINGERBREAD”, A STUDY ON THE INFLUENCE OF RYE FLOUR ON THE PRODUCT’S PHYSICOCHEMICAL PROPERTIES
The variety of the assortments of gingerbread existing on the market originates from the applied technology, from the quality and diversity of the ingredients used, as well as from the application of quality management: customer orientation and continuous improvement. Upon adding rye flour, an impro...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
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University of Agricultural Sciences and Veterinary Medicine, Bucharest
2021-01-01
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| Series: | Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development |
| Online Access: | https://managementjournal.usamv.ro/pdf/vol.21_4/Art71.pdf |
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| Summary: | The variety of the assortments of gingerbread existing on the market originates from the applied technology, from the quality and diversity of the ingredients used, as well as from the application of quality management: customer orientation and continuous improvement. Upon adding rye flour, an improvement in the quality of the finished product was ascertained. Different quantities of wheat flour were replaced with rye flour, and the doughs were matured for 30, respectively 150 minutes. An analysis was performed regarding the behaviour of the dough, as well as the features of the finished product (shape effect, height/diameter ration, and specific volume), which correspond to the consumer’s requirements. These parameters subject to analysis can be considered quality indicators for gingerbread. |
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| ISSN: | 2284-7995 2285-3952 |