Comprehensive assessment of bakery products with malt additives and optimal consumer properties

Abstract

The article presents the data on the development of the products with specified consumer properties based on the methods of descriptive analysis. The development of the specific products including the bakery products with intense taste and aroma properties and high nutritional value for people, who prefer natural products, becomes rather relevant. The aim of the research is to develop the products with the specified consumer properties based on wheat flour and malt additives and to carry out a comprehensive assessment of their quality. Tritikaly, Tagansky and Stepnoy kinds of bread (control), Taganskaya, Moskvoretskaya and Kuntsevskaya (control) buns made from high-quality wheat flour using grains and legumes in the formulations are taken for the research. During the process of the development of the bakery products technology and the comprehensive assessment of their quality organoleptic, physical and chemical, statistical methods of the research and the methods of sensor analysis are used. Such organoleptic parameters of the quality as attractive appearance, taste and aroma, nutritional value and safety are considered to be essential. As a result, using an innovative approach to the development of the products with the specified consumer properties using a generalized quality indicator, it is possible to make the products that are in demand by certain groups of the population. The economic performance of the bread and buns developed is extremely high. The bakery project with cereals and legumes is resistant to the market fluctuations and is competitive.