Development of the baking industry towards quality improvement

• Published in: "AGRO-21" Fuzetek (Hungary) no. 19
• Main Author: Szalai, L. (Kerteszeti es Elemiszerip. Egyet, Budapest (Hungary). Gabona es Iparinoveny Technologia Tanszek)
• Format: Journal Article
• Language: Hungarian
• Published: 1998
• Subjects: ADDITIF DE PANIFICATION; ADITIVOS DE LA PANIFICACION; APTITUD PARA LA CONSERVACION; APTITUDE A LA CONSERVATION; ASSURANCE QUALITE; BAKERS' YEAST; BAKERY ADDITIVES; BAKERY INDUSTRY; BAKERY PRODUCTS; CONDITIONNEMENT; DESARROLLO DE UN PRODUCTO; DEVELOPPEMENT DE PRODUIT; EMPAQUETADO; GARANTIA DE CALIDAD; HONGRIE; HUNGARY; HUNGRIA; INDUSTRIA PANADERA; INDUSTRIE DE CUISSON; KEEPING QUALITY; LEVADURAS DE PANADERIA; LEVURE DE BOULANGERIE; MATERIAS PRIMAS; MATIERE PREMIERE; PACKAGING; PRODUCT DEVELOPMENT; PRODUCTOS DE PANADERIA; PRODUIT DE CUISSON; QUALITY ASSURANCE; RAW MATERIALS
• ISSN: 1218-5329

The quality of all products of the baking industry depends on raw material, i. e. homogenous flour of a quality meeting the requirements of food safety. Trends in this field are likely to improve. The importance of yeast quality is similar, since yeasts, when propagated microbiologically, play a role not only in the looseness of the product, but also in the formation of aromatic substances. The use of additives must be reduces even in case of durable bread (e. g., by means of pasteurization) in order to ensure nutrition without chemicals. The limitations of proper technological practices must be taken seriously in every field. The competitive quality of products of the baking industry can be described according to two categories: * fresh products of everyday consumption constitute the first group where the main criterium of the value judgement of consumers is the fresh state of the product, followed by the properties of the crumb, taste, aroma, and fragmentation. All these properties may be ensured by means of using the classic fermentation technology, of an adequate organization of production and transport, and of increasing the number of specialized shops. * Semi-durable products institute the second group, the manufacture of which requires much greater care for the production technology of the product. Here, information of their quality, the possibility of declaring their meeting the requirements of sound nutrition (based on the composition of the product in question) and marketing promotion, along with an adequate packaging, enable a proper solution. The increase in number of comfortability products demands for putting quick-frozen or frozen products into circulation also in the field of the baking industry, a prerequisite of which is the employment of a defectless refrigerating chain. If the baking industry does not become aware of this marketing possibility, the refrigerating industry, may quickly make use of it and become an actor on the market of product of the baking industry, and not only in the field of comfortability products