| Summary: | This article presents the results of a study of safety indicators, nutritional value and sales of bakery products obtained using progressive baking technologies. The purpose of the research is to determine the feasibility of production and sale of bakery products made using improved technologies, and to ensure the safety of products. The methods used in commodity science determined the quality indicators of bakery products, established the terms of implementation and indicators of food safety. Marketing studies of the use of malt preparations in dough science have shown a limited range of malts: fermented rye malt, roasted malt flour and malt extract. The market for bakery products of large retail chains and holdings, mini-bakeries and bakeries selling this group of food products is limited. Consumers aged 18 to 35 are in demand for the certain indicators of the quality of bread, characteristic of the types of used malt: soy, pea, triticale, rye, wheat, and barley. Bread and bakery products in the process of fermentation of dough and baking acquire non-traditional organoleptic characteristics inherent in legumes and cereals. Each developed type of bread and buns has found its consumer with specific, individual preferences.
|
|---|
