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Development Of Sugar Cookies With A Predisposition To Disrupt The Folate Cycle

Table 2: Study of the organoleptic characteristics of the developed cookies

Name of theindicator Characteristics of the developed cookies Characteristics according to GOST 24901-2014 "Cookies. General technical conditions"
Taste and smell Pronounced, without foreign taste and smell. Pronounced, characteristic of the taste and smell of the components included in the cookie recipe, without extraneous taste and smell.
Form Flat, without dents, blisters and damage to the edge. Flat, without dents, blisters and damage to the edge.
Surface Smooth, without a pattern Smooth, with a clear, not blurred impression of the pattern on the upper surface.
Colour Light straw color Uniform, from light straw to dark brown, taking into account the raw materials used. A darker color is allowed for the protruding parts of the relief pattern, the edges of the cookies, the underside and traces of the grid of the oven hearth.
View in the break Baked cookies with a uniform porous structure, without voids and traces of non-kneading Baked cookies with a uniform porous structure, without voids and traces of non-kneading
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