title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ð³Ð¾ Ð¸ Ð±ÐµÐ·Ð´ÑÐ¾Ð¶Ð¶ÐµÐ²Ð¾Ð³Ð¾ Ñ Ð»ÐµÐ±Ð° Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐ¶Ð°Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸Ñ 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: Comparative commodity evaluation of yeast and non-yeast bread using rye flour and development of recommendations for improving their assortment
Creators: name: ÐÐ¸ÑÐ¾Ð½Ð¾Ð²Ð°, ÐÑÐµÐ½Ð¸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: 2021
Subjects: Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ñ Ð»ÐµÐ± Ð¸Ð· ÑÐ¶Ð°Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸
ÐºÐ°ÑÐµÑÑÐ²Ð¾
ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
bakery products
rye flour bread
quality
comparative quality assessment
assortment

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description: 78 pages, 26 figures, 22 tablets, 2 appendices The work is devoted to a comparative assessment of the quality of yeast and yeast-free bread using rye flour sold in the retail trade of St. Petersburg, the study of the structure of the assortment and packaging used, as well as consumer preferences. Tasks that were solved in the course of the study: 1. Study of factors that shape the quality of bakery products. 2. Analysis of the structure of the assortment of bakery products sold in the retail trade of various formats in St. Petersburg and consumer preferences. 3. Comparative assessment of the quality of yeast and non-yeast bread using rye flour by labeling, type of packaging, organoleptic and physico-chemical quality indicators. 4. Development of recommendations for improving the range of bakery products in retail trade. Experimental studies were conducted on the basis of the laboratory of consumer goods expertise of the VSHSIT by standard methods of quality assessment in terms of humidity, acidity and porosity of bread. The analysis of the assortment structure was carried out on the example of hyper - and supermarkets, specialized stores-bakeries. As a result of research, it was found that yeast-free bread is mainly sold by bakeries, leavening agents are used as leavening agents, which leads to a decrease in the porosity index. To improve their quality, use the decorative design of the surface of the products and the composition of the recipe may include sugar syrup and honey.