Comparative assessment of quality and consumer properties of bakery products

Abstract

Low moisture bakery products (donuts, rusks, bread) occupy a certain place in the diet of the population as food products with attractive consumer characteristics. The purpose of the work was to compare the quality indicators and consumer properties of seven product samples. In the form of consumer selection criteria, the packaging, labeling and net weight of the samples, as well as their organoleptic characteristics, were assessed. Quality indicators were determined in accordance with the requirements of regulatory documents. Organoleptic and measuring test methods were used in the work: moisture was determined by drying in an oven, acidity by titration, swelling coefficient of donut products in accordance with GOST 32124, crispness of loaves in accordance with GOST 9846. The results of comparative studies to assess the quality and consumer properties of samples of donut products an loaves testify to the compliance of quality indicators with standardized requirements and the absence of unacceptable defects. It has been established that manufacturers fulfill the requirements for product labeling, information is available and sufficient to meet consumer demand about the properties of products. As a recommendation to the manufacturers of crispbreads, the indication on the labeling of the content of dietary fiber can be noted, because the products are declared as cereals and whole grains, while crisp-breads can be positioned as a source of dietary fiber if their amount is at least 3 per 100 g. Humidity and acidity of product samples is within acceptable limits. New data on the identification of compliance with the requirements of regulatory documents of products sold in the consumer market indicate its quality and compliance with the regulated requirements.