title: Ð¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð° Ñ Ð»ÐµÐ±Ð° Ð»Ð¸Ð½ÐµÐ¹ÐºÐ¸ Â«Ð¥Ð»ÐµÐ±Ð½ÑÐ¹ ÐÐ¾Ð¼Â» Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ ÐµÐ³Ð¾ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ°
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: Commodity characteristics and evaluation of quality of bread of the "Hlebnyj Dom" line and development of proposals for improving their assortment
Creators: name: Ð¤ÐµÐ´Ð¾ÑÑÐº, ÐÐºÑÐ°Ð½Ð°
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: 2021
Subjects: Ñ Ð»ÐµÐ± Ð¿ÑÐ¾Ð¼ÑÑÐ»ÐµÐ½Ð½Ð¾Ð¹ Ð²ÑÑÐ°Ð±Ð¾ÑÐºÐ¸
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
ÑÑÐ½Ð¾Ðº
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»Ñ
ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð°
industrial bread
assortment
market
consumer
expertise of quality

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description: This work is devoted to the commodity characteristics and evaluation of the quality of industrial bread, and the development of proposals for improving its assortment based on the study of retail trade enterprises. The tasks that were solved during the study: 1. Consider the factors influencing the formation and preservation of the quality of bread; 2. To analyze consumer preferences and the structure of the assortment of industrial bread in retail chains in St. Petersburg; 3. To develop recommendations for improving the assortment of bread in retail trade; 4. Conduct an examination of the quality of the Â«Hlebnyj DomÂ» product line, justifying the choice of samples and research methods. The research was carried out based on the laboratory for the examination of consumer goods of the VSHSIT. The work used standard and generally accepted in commodity science methods. A study of the assortment of bread at retail outlets showed that the leading brands in the market of St. Petersburg are "Karavai" and "Hlebnyj Dom". The largest share in the assortment has molded rye-wheat breads weighing 0.3-0.39 kg, which corresponds to the preferences of consumers. As a result of the quality examination, it was found that traditional bread varieties using rye flour have higher acidity and moisture values, and new varieties, due to the use of baking improvers, have more developed porosity, swelling and elasticity. Based on the analysis of the assortment of bakery products and consumer preferences, recommendations were formulated aimed at improving the range of the assortment "Hlebnyj Dom".