Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 21 ISSUE 4
Written by Anca TULBURE
The variety of the assortments of gingerbread existing on the market originates from the applied technology, from the quality and diversity of the ingredients used, as well as from the application of quality management: customer orientation and continuous improvement. Upon adding rye flour, an improvement in the quality of the finished product was ascertained. Different quantities of wheat flour were replaced with rye flour, and the doughs were matured for 30, respectively 150 minutes. An analysis was performed regarding the behaviour of the dough, as well as the features of the finished product (shape effect, height/diameter ration, and specific volume), which correspond to the consumer’s requirements. These parameters subject to analysis can be considered quality indicators for gingerbread.
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