INFLUENCE OF PRESCRIPTION COMPONENTS ON MICROBIOLOGICAL INDICATORS OF THE QUALITY OF CUSTARD CAKES
The article presents the results of research on the influence of prescription components of gingerbread products on microbiological quality indicators. As the main raw material, light rye flour of the Saratov selection of varieties "sun" and "Memory Bambyshev"was selected. Variants of the experiment differed in the type of flour in the recipe of custard cakes: -the first option is made from wheat flour of the highest grade; -the second option is made from flour of light rye grain of the "Sun" variety»; -the third option - from the flour of the grain of light-colored rye of the "Memory of Bambyshev" variety. Carrot jam was used as a filling, so the possibility of reducing the white sugar content in the filling recipe by 50% was investigated in order to get products with a reduced carbohydrate content and improve the taste qualities, therefore, there is a resource-saving technology. Confectionery products were analyzed for the following microbiological indicators: the number of mesophilic aerobic and facultative anaerobic microorganisms (Kmafanm); yeast (do) and mold fungi (PG) the structure of gingerbread in all cases is soft, bound, does not crumble when broken. As a result of the tasting evaluation of the quality of the finished product, a variant based on flour from the grain of light-colored rye of the "Sun" variety is selected,which has the maximum complex score of quality. According to microbiological indicators, the prototypes meet the requirements of TR CU 021/2011. Prescription components have a positive effect on the microbiological indicators of products, which will increase the shelf life of gingerbread products.