Аңдатпа
The aim of the study was to assess the effect of complex additives on the structural, technological, enzymatic, and sensory characteristics of dough and finished galette-type flour confectionery products. Dough made from first-grade wheat flour without additives was used as the control sample, against which samples containing four complex additives at dosages from 2 to 15% of flour mass were compared. Additives at dosages of 2–5% altered the dough structure: elasticity increased to 133–228 mm H₂O, deformation work reached 262–421·10⁻⁴ J, extensibility ranged from 35 to 74 mm, and strength was recorded at 13.1–19.1 conventional units. At higher dosages of 8–15%, deformation work generally decreased, and the elasticity index often declined, indicating reduced dough plasticity; however, for the fourth additive at 15%, partial restoration of extensibility was recorded at 67 mm with a deformation work of 246·10⁻⁴ J. Farinographic analysis showed that higher dosages increased water absorption to 60.8–61.5%, dough development time to 4.8–5.3 min, stability to 12.3–13.5 min, and degree of softening to 72–82 FU, reflecting stronger hydration but also a greater tendency to structural weakening during mixing. The falling number decreased from 381–397 s in the control dough to 150–172 s in additive-treated samples, indicating increased amylolytic activity. Sensory evaluation showed that the additives affected finished-product quality unevenly. The fourth additive produced the most balanced sensory profile, with better colour, acceptable aroma, stable consistency, and comparatively higher taste and juiciness, whereas the second additive showed the least favourable sensory pattern. The practical value of the study lies in determining additive dosages that improve dough structure and finished-product quality without excessive rigidity, softening, or sensory deterioration.