Effect of rose hip on gingerbread quality and stability

Abstract

The aim of the scientific research was to develop the manufacturing technology of glazed sweet gingerbreads with the use of rosehip fruit (Rosa canina L.) powder additions to diversify the range of functional products. The addition of vegetable powder was used in concentrations of 2 and 4% compared to the mass of the flour, and for glazing, the syrup fortified with rosehip extract was used in an amount of 2% compared to the mass of the syrup.