Volume 03 Issue 01-2023
35
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
03
I
SSUE
01
Pages:
35-41
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
A
BSTRACT
Currently, confectionery production enterprises, like all branches of industry, are undergoing rapid
changes. In this article, the requirements for the quality and safety of flour confectionery products are
presented in the example of cookies and pancakes.
K
EYWORDS
Cookies, galette, GOST, crackers, gingerbread, starch molasses, micro toxins, pesticides, food additives,
defects.
I
NTRODUCTION
The safety of food products is such a factor that
determines whether the product is healthy and
safe for the human div and the next generation.
Requirements for the quality and safety of
products are defined in the following regulatory
documents:
Journal
Website:
http://sciencebring.co
m/index.php/ijasr
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Research Article
THE REQUIREMENTS FOR THE QUALITY AND SAFETY OF
FLOUR CONFECTIONERY PRODUCTS
Submission Date:
January 20, 2023,
Accepted Date:
January 25, 2023,
Published Date:
January 30, 2023
Crossref doi:
https://doi.org/10.37547/ijasr-03-01-07
Barnokhon Sattarova
Phd In Chemical Sciences, Docent, Fergana Polytechnic Institute, Fergana, Uzbekistan
Aziza Makhmudova
Master’s Degree Student, Fergana Polytechnic Institute, Fergana, Uzbekistan
Volume 03 Issue 01-2023
36
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
03
I
SSUE
01
Pages:
35-41
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
•
Standard requirements for the product (state
standards - GOST and international
standards);
•
Technical documents (technical conditions,
recipes, technological instructions), control
standards (sampling, quality indicators);
The purpose of the specified regulatory
documents is to:
•
protection of human health;
•
ensuring the safety of food products;
•
ensuring the safety of food additives,
flavourings and technological auxiliary
materials;
•
ensuring the safety of packaging materials.
Identification is carried out when checking that a
product belongs to this product according to its
name and indicators. Organizational standards,
technical conditions, unified recipes, packaging
information, and documents describing this
product are used to determine the naming and
quality characteristics of confectionery products
[1-7].
Requirements for the quality of flour
confectionery products
The quality of cookies, crackers and galettes is
determined based on organoleptic and
physicochemical indicators, like the quality of
other confectionery products. Organoleptic
indicators of cookies include indicators such as
shape, surface, colour, taste and smell, and state
of the cross-section when broken. The shape of
cookies can be square, rectangular, circular, ring-
shaped, and in various shapes. In all cases, the
shape of the cookies should be correct, not
broken, whole, or typical of this product [8-13].
The surface of the cookies is not the same
different cookies. The surface of the sugar cookies
should be smooth, and free of lumps, lumps, and
pits. Decorations on the surface of cookies must
be visible. It is allowed to have small bubbles and
holes on the surface of galettes and crackers. The
colour of the cookies should be the same
everywhere, from pale yellow to golden. Cookies
should be well baked when broken, with uniform
pores, no voids, and not well-mixed dough pieces.
Galettes and crackers are allowed to be layered
when broken, with uneven pores. The taste and
smell of cookies should be pleasant, clearly
noticeable, and suitable for this type of product,
there should be no extraneous taste and smell
[14-22]. Sugar from the physicochemical
indicators of cookies, galettes, and crackers, fat,
water content, alkalinity, degree of turbidity and
the amount of ash insoluble in 10 per cent
hydrochloric acid is determined. For example, in
sugar cookies, moisture should be 3-10 per cent,
and in cookies made from elastic dough, it should
be 5-9.5 per cent. The total amount of sugar and
fat in cookies varies depending on their type and
recipe. The alkalinity of cookies and crackers
should not exceed 20, and that of galettes should
not exceed 1.50. All confectionery products
should not contain more than 0.1% ash insoluble
in 10% hydrochloric acid [23-31]. As in other
products, safety indicators are considered one of
the important features of flour confectionery
products. Therefore, during the quality
examination of cookies, their safety indicators are
determined. Information on the number of toxic
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elements,
mycotoxins,
pesticides
and
radionuclides that can be allowed in the following
cookies is provided [32-39].
Requirements for the quality of gingerbread
Gingerbread is a confectionery product made
from wheat or wheat-rye flour with the addition
of sugar, chemical leavening agents and various
spices, with a sweet, spicy taste. They differ from
cookies in that they contain a large amount of
sugar (up to 45%), water (12-14%) and various
spices. In addition to sugar, some gingerbread can
be made with additional raw materials such as
honey, starch molasses (molasses), butter, eggs,
and nuts. To give cookies a special smell and taste,
spices - nutmeg, cardamom, fennel, cumin, ginger,
coriander, vanillin, etc. are added to the dough.
The organoleptic indicators of gingerbreads
include such indicators as shape, surface
condition, colour, the appearance of the broken
place, taste and smell. The shape of gingerbread is
unique, whole, not curved, in most cases it is
convex. The surface should be flat, not cracked,
and not burnt. The surface of glazed gingerbread
should be smooth and not sticky. The colour is the
same in all parts, typical of this species [40-47].
Unglazed gingerbread is light brown in colour,
and glazed gingerbread is pale yellow in colour.
Gingerbreads can be darker on the bottom than
on the top. Gingerbreads should be well-ripened
when broken, with even, well-developed pores,
not well-mixed or compacted dough parts, and no
voids. The taste and smell of gingerbreads should
be pleasant, and the aroma of added spices should
be noticeable, without extraneous tastes and
smells. From the physicochemical indicators of
gingerbread, moisture, total sugar, fat content,
and alkalinity are strictly determined according
to the standard. The moisture content of
gingerbreads should not be more than 16%, and
that of cookies should not be more than 24%. The
total sugar content (based on the dry matter) is
from 30% to 61%, depending on their value. The
contribution of fat mass should correspond to the
approved recipe, but should not be more than 27
per cent.
The alkalinity of gingerbread should not be more
than 20. Gingerbreads with a foreign smell and
taste, deformed, burnt, undercooked, sticky,
unmixed and dense dough parts should not be
allowed to be sold.
Defects in gingerbread
One of the most common defects that occur
during the storage of gingerbreads is their drying
and hardening. In this case, gingerbreads lose a
certain amount of water and their structure
becomes hard. Boiled gingerbreads harden more
slowly than regular gingerbreads because they
contain honey and starch molasses (molasses)
which slow down the hardening process. If
gingerbread is stored in conditions of high
relative humidity, its surface will become wet.
This causes them to quickly mold. In addition,
gingerbreads may encounter defects related to
production technology. Defects related to such
production technology include the emergence of
unmixed flour when the gingerbreads are broken,
as well as the splitting of unglazed areas on the
surface of the gingerbread.
Volume 03 Issue 01-2023
38
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
03
I
SSUE
01
Pages:
35-41
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
C
ONCLUSION
Currently, confectionery production enterprises,
like all branches of industry, are undergoing rapid
changes. The main ones are: changing the
production capacity means changing the capacity
of existing, practically outdated enterprises with
the help of repair work and technical support,
application
of
modern
technologies,
mechanization and automation of production,
expansion and increase of the assortment of all
types of products.
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