Introduction. Shock freezing is widely used in food industry. However, it is not popular with public catering enterprises that produce their own bread and bakery products. Many businesses prefer to use ready-made frozen semi-finished products, rather than to bake them on their own. However, the range of such semi-finished products is not sufficiently diverse: as a rule, it includes “basic” popular products. The authors believe that bread can be an advantageous image product for any public catering company. Fresh bread makes the company more competitive. Shock freezing technology can help public catering enterprises to expand their range of bakery products, diversify the bread menu, and increase profitability. The research objective was to establish shock-freezing modes for bakery products produced in the conditions of a public catering enterprise, including using non-traditional raw materials, e.g. cranberry and beet puree. Study objects and methods. The research featured samples of baked products from yeast dough prepared in various ways, including shock-freezing technology. The quality of the raw materials and finished products was assessed by a combination of organoleptic and physicochemical indicators using standard methods. Results and discussion. The article introduces new scientific-based formulations of yeast dough products with beetroot and cranberry puree, modes and parameters of shock freezing and baking of bakery products in the conditions of a public catering enterprise. The doses of beet and cranberry puree that provide the best quality indicators of finished products were 10% of beet and 5% of cranberry puree per unit of flour. The authors studied the effect of baking time on the quality of frozen bakery products, as well as the freezing time and the cooking time after refreezing. Conclusion. The research established the quality indicators, modes, and parameters of shock freezing of bakery products at chain catering enterprises. The optimal freezing time for 50 g products after 10 min of baking in a convection oven at 180°C proved 50 ± 2 min at –40°C; the baking time after refreezing was 10 min at 180°C.
Introduction. Negative trends in the service market make food companies create competitive products that meet the needs of consumers. The COVID-19 pandemic exacerbated the need to design new formulations that meet complex requirements and use IT options. The research objective was to create a new approach to the development of products for various types of food industry enterprises. Study objects and methods. The research featured a questionnaire, in which Kemerovo citizens were asked to establish and rank a list of consumer properties for food served at cafes, restaurants, and canteens, as well as to define the ratio of prescription components of model samples and the quality indicators of model samples. The study was based on standard survey methods, sensory and microbiological evaluation, and the Delphi 7software. Results and discussion. The research revealed nomenclature of consumer properties (15 names) of public catering products, which were classified into seven groups of indicators. The following indicators received the highest score (86–100 points): sensory indicators, quality indicators, safety and freshness, appearance, and price. Caloric value proved to be of a relatively low significance (≤ 42 points). The research resulted in a methodology for designing competitive products based on consumer preferences and new application software. Conclusion. Food companies should take into account the degree of significance of particular indicators to create popular and cost-friendly dishes. This research offers a new methodology for designing competitive products based on consumer preferences and the application of the developed program. The consistency and effectiveness of the proposed approach was confirmed by testing the developed dishes at cafes and school canteens.
The aspects of designing new products are considered. The relevance of socio-demographic data of the consumer is noted. A developed questionnaire consisting of 10 modules is proposed to obtain data on behavioral risk factors of students of a higher educational institution. The survey will allow a comprehensive assessment of the contextual impact on students of environmental conditions and their individual eating patterns and habits.
Введение. Последние данные свидетельствуют о том, что качество питания населения связано с его социальноэкономическим статусом. При этом в уязвимых группах населения имеется высокая смертность от алиментарнозависимых заболеваний. Выявление особенностей рациона в зависимости от статуса населения позволит наметить пути эффективной профилактики. Материал и методы. Обследованы 1600 человек в возрасте 35-70 лет. Всем участникам проводился опрос с целью выяснения уровня образования, доходов, состава семьи. Характер питания оценивался с помощью опросника Food Frequency Questionnaire. Статистическая обработка проведена с применением STATISTICA 6.0. Результаты.
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