PRODUCTION TECHNOLOGY, QUALITY CONTROL AND SAFETY OF CUSTARD HONEY CAKES
Modern gingerbread production technologies are diverse and include the use of unconventional raw materials and additives. However, these technologies do not contribute to maintaining high quality and safety ofproducts over a long period of storage. In this regard, quality and safety control of custa...
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
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| Online Access: | https://msi.elpub.ru/jour/article/view/478 |
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| author | E. V. Boyarshinova |
| author_facet | E. V. Boyarshinova |
| author_sort | E. V. Boyarshinova |
| collection | DOAJ |
| description | Modern gingerbread production technologies are diverse and include the use of unconventional raw materials and additives. However, these technologies do not contribute to maintaining high quality and safety ofproducts over a long period of storage. In this regard, quality and safety control of custard cakes was carried out with the use of low-temperature cooling of the welding and its long-term storage. The product included wheat flour, natural honey, granulated sugar, margarine, baking soda, chicken eggs, chocolate and water. The production technology included the preparation of syrup, brewing, its subsequent exposure for 7 days, kneading dough, forming gingerbread and drying them. The resulting gingerbread sample was subjected to laboratory tests on quality indicators for compliance with the requirements of GOST 15810-2014 and on safety indicators for compliance with the requirements of the Technical Regulations of the Customs Union (TR CU) 021/2011 "On food safety". It was found that the product fully complies with the requirements of GOST 15810-2014for organoleptic and physico-chemical parameters and the re-quirements of TR CU 021/2011 "On food safety" for the content of residual amounts of pesticides, mycotoxins, toxic elements and microbiological safety indicators. |
| format | Article |
| id | doaj-art-cc516c77091e449b88c5b4f61b2e5970 |
| institution | Kabale University |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2022-08-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-cc516c77091e449b88c5b4f61b2e59702025-08-20T03:59:09ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2022-08-010410411110.37493/2307-910X.2021.4.11477PRODUCTION TECHNOLOGY, QUALITY CONTROL AND SAFETY OF CUSTARD HONEY CAKESE. V. Boyarshinova0Perm State Agrarian and Technological UniversityModern gingerbread production technologies are diverse and include the use of unconventional raw materials and additives. However, these technologies do not contribute to maintaining high quality and safety ofproducts over a long period of storage. In this regard, quality and safety control of custard cakes was carried out with the use of low-temperature cooling of the welding and its long-term storage. The product included wheat flour, natural honey, granulated sugar, margarine, baking soda, chicken eggs, chocolate and water. The production technology included the preparation of syrup, brewing, its subsequent exposure for 7 days, kneading dough, forming gingerbread and drying them. The resulting gingerbread sample was subjected to laboratory tests on quality indicators for compliance with the requirements of GOST 15810-2014 and on safety indicators for compliance with the requirements of the Technical Regulations of the Customs Union (TR CU) 021/2011 "On food safety". It was found that the product fully complies with the requirements of GOST 15810-2014for organoleptic and physico-chemical parameters and the re-quirements of TR CU 021/2011 "On food safety" for the content of residual amounts of pesticides, mycotoxins, toxic elements and microbiological safety indicators.https://msi.elpub.ru/jour/article/view/478custard gingerbreadquality indicatorssafety indicatorsrecipetechnological scheme of production |
| spellingShingle | E. V. Boyarshinova PRODUCTION TECHNOLOGY, QUALITY CONTROL AND SAFETY OF CUSTARD HONEY CAKES Современная наука и инновации custard gingerbread quality indicators safety indicators recipe technological scheme of production |
| title | PRODUCTION TECHNOLOGY, QUALITY CONTROL AND SAFETY OF CUSTARD HONEY CAKES |
| title_full | PRODUCTION TECHNOLOGY, QUALITY CONTROL AND SAFETY OF CUSTARD HONEY CAKES |
| title_fullStr | PRODUCTION TECHNOLOGY, QUALITY CONTROL AND SAFETY OF CUSTARD HONEY CAKES |
| title_full_unstemmed | PRODUCTION TECHNOLOGY, QUALITY CONTROL AND SAFETY OF CUSTARD HONEY CAKES |
| title_short | PRODUCTION TECHNOLOGY, QUALITY CONTROL AND SAFETY OF CUSTARD HONEY CAKES |
| title_sort | production technology quality control and safety of custard honey cakes |
| topic | custard gingerbread quality indicators safety indicators recipe technological scheme of production |
| url | https://msi.elpub.ru/jour/article/view/478 |
| work_keys_str_mv | AT evboyarshinova productiontechnologyqualitycontrolandsafetyofcustardhoneycakes |