THEORETICAL ASPECTS OF INCREASING THE SHELF LIFE OF GINGERBREAD
Authors:
Type:
Сonference abstract
Published:
16.02.2023
Subject area:
UDK 66 Химическая технология. Химическая промышленность. Пищевая промышленность. Металлургия. Родственные отрасли
Language:
Russian
Keywords:
gingerbread, shelf life of gingerbread, increase in shelf life, staleness of gingerbread, mass fraction of moisture in gingerbread
Abstract (English):
Purpose: to study the factors affecting the preservation of the freshness of gingerbread, to analyze possible measures to increase the shelf life of gingerbread.
Purpose: to study the factors affecting the preservation of the freshness of gingerbread, to analyze possible measures to increase the shelf life of gingerbread.
Keywords:
gingerbread, shelf life of gingerbread, increase in shelf life, staleness of gingerbread, mass fraction of moisture in gingerbread
gingerbread, shelf life of gingerbread, increase in shelf life, staleness of gingerbread, mass fraction of moisture in gingerbread
1. Boyarshinova, E. V. Production technology and quality control of custard honey gingerbread with the addition of bird cherry flour / E. V. Boyarshinova // Polzunovskiy Bulletin. - 2022. - No. 1. - P. 109-117. - DOIhttps://doi.org/10.25712/ASTU.2072-8921.2022.01.015. - EDN ZEZPUY.
2. Tyupkina, G. I. The use of a biologically active product in the production of gingerbread / G. I. Tyupkina, N. I. Kisvay, S. L. Beletsky // Innovative technologies for the production and storage of material values for state needs. - 2019. - No. 11. - P. 200-210. - EDN MKNICV.
