title: ÐÐ¾Ð½Ð¸ÑÐ¾ÑÐ¸Ð½Ð³ ÐºÐ°ÑÐµÑÑÐ²Ð° Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð²ÑÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½ÑÑ Ñ Ð»ÐµÐ±Ð¾Ð¿ÐµÐºÐ°ÑÐ½ÑÐ¼Ð¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÑÐ¼Ð¸ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ ÑÐ¾ÑÐ¼ ÑÐ¾Ð±ÑÑÐ²ÐµÐ½Ð½Ð¾ÑÑ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: Monitoring the quality of bakery products developed by bakery enterprises of various forms of property
Creators: name: Ð§ÑÑÐºÐ¸Ð½Ð°, ÐÐ¸ÐºÑÐ¾ÑÐ¸Ñ
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±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð±Ð°ÑÐ¾Ð½Ñ Ð½Ð°ÑÐµÐ·Ð½ÑÐµ Ð¸Ð· Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð²ÑÑÑÐµÐ³Ð¾ ÑÐ¾ÑÑÐ°
ÐºÐ°ÑÐµÑÑÐ²Ð¾
Ð¼Ð°ÑÐºÐ¸ÑÐ¾Ð²ÐºÐ°
ÑÐ¿Ð°ÐºÐ¾Ð²ÐºÐ°
ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ½ÑÐ¹ ÑÐ¾ÑÑÐ°Ð²
Ð¼Ð¾Ð½Ð¸ÑÐ¾ÑÐ¸Ð½Ð³
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
bakery products
wheat flour sliced loaves
quality
marking
packaging
composition
monitoring
assortment

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description: 76 p., 16 pic., 29 tab., 22 sources.
 
The objects of research are the range and information on the packaging of bakery products, wheat flour sliced loaves, developed by bakery enterprises of various forms of ownership.
The purpose of the work is to monitor the quality of bakery products using the example of high-grade sliced loaves of wheat flour produced by bakery enterprises of various forms of ownership.
Final qualifying work includes three sections. The first section presents the commodity characteristics, classification and assortment of wheat bakery products, also the factors that form and preserve the quality of bread. The second section is aimed at reviewing the structure of the range of bakery products, the analysis of the breadth and depth of the range in hypermarkets, supermarkets and mini-bakeries in St. Petersburg. The third section monitors the quality of high-grade sliced loaves of wheat flour was carried at different time intervals. Quality research was carried out on the state of packaging, correct labeling, organoleptic and physico-chemical parameters, which are normalized by standards.
During the quality examination, it was revealed that the samples of loaves using wheat flour of the highest grade are generally distinguished by stable quality and meet the requirements of standards for all indicators.