IMPROVEMENT OF GRAIN PROCESSING TECHNOLOGY THROUGH IMPLEMENTATION OF INNOVATIVE SOLUTIONS

DOI 10.32651/202-66

Issue № 2, 2020, article № 10, pages 65-71

Section: Agrofood market

Language: Russian

Original language title: СОВЕРШЕНСТВОВАНИЕ ТЕХНОЛОГИИ ЗЕРНОПЕРЕРАБОТКИ НА ОСНОВЕ РЕАЛИЗАЦИИ ИННОВАЦИОННЫХ РЕШЕНИЙ

Keywords: MANAGEMENT, GRAIN, FLOUR AND BAKERY PRODUCTION, PRODUCT QUALITY, FOOD INGREDIENTS

Abstract: Currently, the use of new ingredients (plant origin) in technology to improve the quality of flour and bread is very important for industrial enterprises (flour and bakery). The main goal is to correct the shortcomings of the raw material (grain) and give the final product the desired consumer properties (nutritional and biological value). In the work, promising directions for improving the quality of grain were proposed; the advantages of using dry wheat gluten in industrial production were substantiated; the variants of enrichment of flour and bread with premixes (vitamin and mineral complex) are given. Also in the context of identified trends and improve resource-saving (use of secondary raw materials and waste), expand choice, improve nutritional and biological value of bread and bakery products and their production with the set functional and health properties, as well as manufacturing products of medicinal and special purpose, designed and economically justified innovative project organization formation of the composite flour mixtures using vegetable raw materials at JSC «FM «Voronezh». Financial and economic evaluation of the project confirmed its feasibility, as well as the effectiveness of the proposed design, technical and technological solutions. The research was based on General scientific approaches and methods. Dialectical methods, scientific methods of theoretical and empirical group also found application.

Authors: Zakshevskii Vasilii Georgievich, Bogomolov Anton Vladimirovich