INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS
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 -...
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2017-06-01
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| Series: | Техника и технология пищевых производств |
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| Online Access: | http://fptt.ru/stories/archive/45/21.pdf |
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| author | Mizanbekova S.K. Bogomolova I.P. Bogomolov A.V. |
| author_facet | Mizanbekova S.K. Bogomolova I.P. Bogomolov A.V. |
| author_sort | Mizanbekova S.K. |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-4d1bb9d0320a498dbb6735721984e563 |
| institution | Kabale University |
| issn | 2074-9414 2313-1748 |
| language | English |
| publishDate | 2017-06-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj-art-4d1bb9d0320a498dbb6735721984e5632025-01-02T11:41:48ZengKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482017-06-0145214214810.21179/2074-9414-2017-3-142-148INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODSMizanbekova S.K.0Bogomolova I.P.1Bogomolov A.V.2Kazakh National Agrarian University, Almaty, Republic of KazakhstanVoronezh State University of Engineering TechnologiesScientific research Institute of Economics and organization of agroindustrial complex of Central black earth region of the Russian FederationConsidered 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.http://fptt.ru/stories/archive/45/21.pdfqualityinnovative technologythe grain procurement enterprisesgrain processing productionbakery plants |
| spellingShingle | Mizanbekova S.K. Bogomolova I.P. Bogomolov A.V. INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS Техника и технология пищевых производств quality innovative technology the grain procurement enterprises grain processing production bakery plants |
| title | INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS |
| title_full | INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS |
| title_fullStr | INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS |
| title_full_unstemmed | INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS |
| title_short | INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS |
| title_sort | innovation technologies as a factor for increasing the quality of baking industry goods |
| topic | quality innovative technology the grain procurement enterprises grain processing production bakery plants |
| url | http://fptt.ru/stories/archive/45/21.pdf |
| work_keys_str_mv | AT mizanbekovask innovationtechnologiesasafactorforincreasingthequalityofbakingindustrygoods AT bogomolovaip innovationtechnologiesasafactorforincreasingthequalityofbakingindustrygoods AT bogomolovav innovationtechnologiesasafactorforincreasingthequalityofbakingindustrygoods |