Change of qualitative characteristics gingerbreadduring storage

The article presents the results research in the of Use of non-traditional product gingerbread prescription of components: cedar, sesame flour and flour of the roots of the mountaineer snake. The research of the dynamics changes of physical and chemical, structural mechanical, organoleptic indicators gingerbreads during storage. It has been established that the introduction of plant supplements promotes decrease a moisture the intensity losses during investigated period. Investigated the dynamics changes in alkalinity during storage of gingerbread. The research depending a limit of shear stress gingerbread on the content of herbal supplements, determined that the decline of this indicator, organoleptically evaluated as increasing the softness of gingerbread. Are constructed profiles of organoleptic assessing the quality gingerbread, where a of fixed area visually underlined the total value of each of the organoleptic characteristics. Thus, the use of herbal supplements contributes to lower a moisture intensity losses, storage soft consistency, highest organoleptic characteristics.