INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS

• Published in: Tehnika i tehnologiâ piŝevyh proizvodstv (Online) Vol. 45; no. 2; pp. 142 - 148
• Main Authors: Mizanbekova S.K., Bogomolova I.P., Bogomolov A.V.
• Format: Journal Article
• Language: Russian
• Published: Kemerovo State University 01.06.2017
• Subjects: bakery plants; grain processing production; innovative technology; quality; the grain procurement enterprises
• ISSN: 2074-9414; 2313-1748
• DOI: 10.21179/2074-9414-2017-3-142-148

Considered are enterprises of food industry, connected with technological integration of the production and processing of grain (grain procurement enterprises, flourmills, bakery plants). It is proved that the bakery plant is the final link in the "agriculture - grain procurement enterprises - grain processing" technology chain of grain product sub complex of Russia. That’s why; the quality and quantity of their products, as well as financial and economic results of their activities largely depend on the efficiency of crop production, grain elevators and flour mills. Analytical calculations confirm the conclusion that the quality of raw materials, and first of all, the baking properties of flour affect both the quality and the cost of the bakery products. In the turn, the quality of flour depends on the quality of grain raw materials produced in agriculture and adjusted to the required conditions in the process of improving and storage at grain elevators. It is proved that to-day the production of valuable wheat and durum high-class wheat has been reduced considerably.