DYNAMICS OF CONSUMER PROPERTIES OF BAKERY PRODUCTS DURING STORAGE

Authors

  • N.A. Baturina ФГБОУ ВО «Орловский государственный университет экономики и торговли» Автор
  • L.A. Pashkevich ФГБОУ ВО «Орловский государственный университет экономики и торговли» Автор

Keywords:

bakery products, quality level, consumer properties, compressibility, packing, storage

Abstract

In the article the results of the quality research of bread from a mix of rye and wheat flour and bakery products from wheat extra flour during storage under different temperature conditions (unpacked products and packed products) are presented.

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References

ГОСТ 31752-2012. Изделия хлебобулочные в упаковке. Технические условия. - Введ. 2013-07-01. - М.: Стандартинформ, 2014. - 24 с.

Шапошников И.И. Отраслевая целевая программа развития хлебопекарной промышленности России / И.И. Шапошников // Хлебопродукты. - 2014. - №5. - С. 34-36.

Published

2016-05-15

Issue

Vol. 10 No. 3 (2016)

Section

Articles

How to Cite

DYNAMICS OF CONSUMER PROPERTIES OF BAKERY PRODUCTS DURING STORAGE. (2016). Science Outpost, 10(3), 90-96. https://forpost-nauki.owebs.ru/article/view/4913