Abstract and keywords
Abstract (English):
Purpose: to study the factors affecting the preservation of the freshness of gingerbread, to analyze possible measures to increase the shelf life of gingerbread.

Keywords:
gingerbread, shelf life of gingerbread, increase in shelf life, staleness of gingerbread, mass fraction of moisture in gingerbread
Text
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References

1. Boyarshinova, E. V. Production technology and quality control of custard honey gingerbread with the addition of bird cherry flour / E. V. Boyarshinova // Polzunovskiy Bulletin. - 2022. - No. 1. - P. 109-117. – DOI 10.25712/ASTU.2072-8921.2022.01.015. – EDN ZEZPUY.

2. Tyupkina, G. I. The use of a biologically active product in the production of gingerbread / G. I. Tyupkina, N. I. Kisvay, S. L. Beletsky // Innovative technologies for the production and storage of material values for state needs. - 2019. - No. 11. - P. 200-210. – EDN MKNICV.

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