BIO Web Conf.
Volume 34, 2021International Scientific Conference “Biologization of the Intensification Processes in Horticulture and Viticulture” (BIOLOGIZATION 2021)
|Number of page(s)||6|
|Section||Biotechnologies of Storage and Processing of Agricultural Products, Quality Management and Food Safety|
|Published online||10 September 2021|
Developing Safe Foods as a Competitive Mechanism
1 Moscow State University of Technology and Management named after K.G. Razumovsky (The First Cossack University), 73, Zemlyanoy Val street, Moscow, 109004, Russia
2 Moscow State Pedagogical University, 1/1, Malaya Pirogovskaya street, Moscow, 119991, Russia
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.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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