title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐ¾ÑÑÐ¾Ð²Ð¾Ð³Ð¾ Ñ Ð»ÐµÐ±Ð° Ð¾ÑÐµÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¸ Ð·Ð°ÑÑÐ±ÐµÐ¶Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Comparative analysis of the quality of toast bread from russia and foreign production
Creators: name: Ð¢ÐµÑÐ»Ñ, ÐÐ»ÑÐ³Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2019
Subjects: Ñ Ð»ÐµÐ±
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸
ÑÐ¾ÑÑÐ¾Ð²ÑÐ¹ Ñ Ð»ÐµÐ±
Ð¼Ð°ÑÐºÐ¸ÑÐ¾Ð²ÐºÐ°
Ð¿Ð¸ÑÐµÐ²ÑÐµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
Ð¸Ð½ÑÐµÑÐ½ÐµÑ-ÑÐ¾ÑÐ³Ð¾Ð²Ð»Ñ
bread
evaluation of quality
quality indicators
safety indicators
toast bread
marking
flour
food supplements
internet trading

description: 64 Ñ., 9 ÑÐ¸Ñ., 20 ÑÐ°Ð±Ð»., 21 Ð¸ÑÑ., 1 Ð¿ÑÐ¸Ð».
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description: 64 p., 9 draw., 20 tabl., 21 sources, 1 apps.
The aim of the graduate qualification work was a comparative analysis of the quality of toast bread made from wheat flour, which is represent in the retail trades in different places: St. Petersburg, the United States and Estonia. Two samples of toast bread were chosen as objects of research. It was samples from: Russia, the United States and Estonia.
 The work considers: the nutritional value of bakery products, factors of quality formation in the production process and the reservation during storages, requirements for the quality and safety of bread. The research of the Russian bakery market, and the Internet commerce market of Russia, the USA and Estonia, which demonstrated the demand of customers for the form of trade and the readiness of Russian consumers to make purchases of perishable goods online.
 The results of the review of the range of toast breads are presented on the foreign and Russian market. The analysis of the quality of toast bread by labeling, organoleptic and physico-chemical indicators has been carried out. From the physical and chemical features, were determined the mass fraction of moisture, titratable acidity, and swelling which is regulated by regulatory and technical documentation and characterizing the degree of freshness.