Edible coating as factor of preserving freshness and increasing biological value of gingerbread cakes

The article presents experimental study on the feasibility of using edible films (in the coating) as a means of preventing staling and method of increasing the biological value of gingerbread products. Grounded components of edible coating. Based on the organoleptic and physico-chemical showers properties (moisture content, water absorptivity and friability) proved the feasibility and necessity of use last one edible coating, which also can increase the biological value of products, as part of the cover is linseed oil.