THE STUDY OF CHANGES IN THE PROCESS OF STORING GINGERBREADS

Abstract

A merchandising characteristic and a study of the quality of gingerbread products of domestic manufacturers, sold in the retail chains of the city of Sevastopol at the time of purchase and during their storage, is presented. In the course of the work, the following tasks were performed: an analytical review of the literature was conducted; the gingerbread products market was researched and analyzed; studied regulatory documentation; analyzed the range of this type of product; given merchandising quality assessment of gingerbread products; investigated the quality indicators of gingerbread; installed samples that meet the requirements of the regulatory and technical documentation for all indicators. The study of the quality indicators of gingerbread products was carried out by applying organoleptic and physico-chemical (determining the mass fraction of moisture, alkalinity and active acidity) methods. According to the results of the organoleptic studies, it was found that seven out of ten samples are of excellent quality. Physico-chemical studies showed that only one sample had an indicator of the mass fraction of moisture above the norm by 0.6%. During storage of gingerbread in an open package in all samples, the mass fraction of moisture increased, which is explained by the establishment of an equilibrium between the water content in the gingerbread and the relative humidity of the air. In the process of storing gingerbread in a sealed package, the mass fraction of moisture was within 9.90-14.5%, which corresponds to the requirements of normative-technical documentation. In terms of alkalinity and active acidity, all samples of gingerbread products comply with the established requirements. Based on the analysis of the results obtained, it was found that seven out of ten samples studied correspond to the requirements of the normative-technical documentation for all indicators.