title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ², ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÐµÐ½Ð´ÐµÐ½ÑÐ¸ÐµÐ¹ Ð¸ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ð¹ Ð½Ð° ÑÑÐ½ÐºÐµ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹
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: Formation of consumer properties, commodity expertise of flour confectionery products and analysis of trends and consumer preferences in the confectionery market
Creators: name: ÐÐ¾Ð³Ð´Ð°Ð½Ð¾Ð²Ð¸Ñ, ÐÐ¸ÑÐ°Ð¸Ð»
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: 2024
Subjects: Ð¿ÑÐ¾ÑÐ»Ð¾ÐµÐ½Ð½Ð¾Ðµ Ð¿ÐµÑÐµÐ½ÑÐµ
Ð¸Ð´ÐµÐ½ÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½ÑÐµ Ð¿ÑÐ¸Ð·Ð½Ð°ÐºÐ¸
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
layered cookies
identification signs
quality indicators
quality assessment

description: Ð¦ÐµÐ»ÑÑ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ², ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÐµÐ½Ð´ÐµÐ½ÑÐ¸ÐµÐ¹ Ð¸ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ð¹ Ð½Ð° ÑÑÐ½ÐºÐµ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÑ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð². ÐÑÐ»Ð¸ ÑÐµÑÐµÐ½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: 1. ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ð° ÐºÐ»Ð°ÑÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ Ð¿ÐµÑÐµÐ½ÑÑ Ð¸ ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð¿ÑÐ¾ÑÐ»Ð¾ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÐµÑÐµÐ½ÑÑ; 2. ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ ÑÐ°ÐºÑÐ¾ÑÑ, ÑÐ¾ÑÐ¼Ð¸ÑÑÑÑÐ¸Ðµ Ð¸ ÑÐ¾ÑÑÐ°Ð½ÑÑÑÐ¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð¾; 3. Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ð¹ Ð¿ÑÐ¾ÑÐ»Ð¾ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÐµÑÐµÐ½ÑÑ; 4. Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð° ÑÑÑÑÐºÑÑÑÐ° Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¿ÐµÑÐµÐ½ÑÑ. ÐÐºÑÑÐ°Ð»ÑÐ½Ð¾ÑÑÑ ÑÐµÐ¼Ñ Ð¾Ð±ÑÑÐ»Ð¾Ð²Ð»ÐµÐ½Ð° Ð±Ð¾Ð»ÐµÐµ Ð¾ÑÐ¾Ð·Ð½Ð°Ð½Ð½ÑÐ¼ Ð¿Ð¾Ð´ÑÐ¾Ð´Ð¾Ð¼ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ Ðº Ð²ÑÐ±Ð¾ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ, ÑÐ°Ð·Ð½Ð¾Ð¾Ð±ÑÐ°Ð·Ð¸ÐµÐ¼ ÑÐµÑÐµÐ¿ÑÑÑ Ð¸ Ð½ÐµÐ´Ð¾ÑÑÐ°ÑÐ¾ÑÐ½Ð¾Ð¹ Ð±Ð°Ð·Ñ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ¾Ð², ÐºÐ¾ÑÐ¾ÑÑÑ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾ ÑÐ°ÑÑÐ¸ÑÑÑÑ. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ½ÑÐµ Ð¼ÐµÑÐ¾Ð´Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð² ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ð¸ â Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ. ÐÑÐ¸ ÑÐ±Ð¾ÑÐµ Ð´Ð°Ð½Ð½ÑÑ, Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼ÑÑ Ð´Ð»Ñ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ ÑÐ°Ð±Ð¾ÑÑ, Ð±ÑÐ»Ð° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð° Ð¿Ð¾Ð¸ÑÐºÐ¾Ð²Ð°Ñ ÑÐ¸ÑÑÐµÐ¼Ð° Ð¯Ð½Ð´ÐµÐºÑ. ÐÑÑÐ¾ÑÐ½Ð¸ÐºÐ°Ð¼Ð¸ Ð¸Ð½ÑÐ¾ÑÐ¼Ð°ÑÐ¸Ð¸ Ð²ÑÑÑÑÐ¿Ð¸Ð»Ð¸ Ð´Ð°Ð½Ð½ÑÐµ Ð¾ÑÐµÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¸ Ð·Ð°ÑÑÐ±ÐµÐ¶Ð½Ð¾Ð¹ Ð½Ð°ÑÑÐ½Ð¾-Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÐµÐ»ÑÑÐºÐ¾Ð¹ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ, Ð¾ÑÐ¸ÑÐ¸Ð°Ð»ÑÐ½ÑÑ ÐÐ½ÑÐµÑÐ½ÐµÑ-ÑÐµÑÑÑÑÐ¾Ð² Ð¸ Ð°Ð½Ð°Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ¸Ñ Ð°Ð³ÐµÐ½ÑÑÑÐ².
description: The purpose of the final qualification work is the formation of consumer properties, commodity expertise of flour confectionery products and analysis of trends and consumer preferences in the confectionery market using the example of the studied samples. 1) the following tasks were solved: 2) the classification of cookies and commodity characteristics of layered cookies are considered; 3) the factors forming and preserving the quality are considered; 4) an assessment of consumer preferences of layered cookies was carried out; 5) the structure of the cookie assortment has been analyzed. The relevance of the topic is due to a more conscious approach of consumers to the choice of food, a variety of recipes and an insufficient base of standards, which needs to be expanded. The work uses standard research methods in commodity science â organoleptic and physico-chemical. The Yandex search engine was used to collect the data needed to complete the work. The sources of information were data from domestic and foreign scientific research literature, official Internet resources and analytical agencies.