Increase in efficiency of spring rapeseed production due to modern seed pickers

The conditions of uncertainty and risk, as well as the serious challenges facing the modern agro-industrial complex, determine new requirements for staffing. However, it is impossible to solve these problems without the formation of a solid socio-economic base, the creation of optimal working and living conditions in rural areas. Assessment of the demographic prerequisites for the formation of human resources has made it possible to establish the growth of negative trends in the size and composition of the rural population. The annual rate of decline in the number of rural residents does not slow down, which is associated with a low birth rate and an intensive outflow of the population. Disparities in age and sex composition are also growing, which will lead to an aggravation of the crisis of labor shortage in the countryside. The analysis of social conditions has showed, that despite the improvement in living conditions, the quality of life in the countryside remains low in comparison with the urban environment and average for the region indicators. The level of average wages of rural workers in recent years has increased, but has not reached the average ones for the region and remained several times lower than other sectors of economic activity. The development of the labor potential of rural areas is possible by creating conditions for solving the problem of employment. The analysis has made it possible to develop a set of socio-economic measures aimed at developing labor potential for each age group of the population. The formulated impacts will make it possible to carry out quantitative and qualitative changes in characteristics of labor resources, both at micro and macro levels.

Section: Figure 1 the Dynamics Of The Population Of Ryazan Regionmentioning

confidence: 99%

Socio-economic mechanisms for the development of rural labor potential of Ryazan region

Konkina

Pikushina

Shashkova

2022

“…But the purchased raw materials do not always meet the requirements for the manufacture of bakery products and their receipt as competitive in the market [6]. Technological parameters of the manufacture of bakery products and the quality of finished products essentially depend on baking properties of flour, as well as on the amount of salt introduced [4,10].…”

Section: Introductionmentioning

confidence: 99%

Quality and yield of wheat bread when using different amounts of salt

Evsenina

Vinogradov

Lupova

et al. 2022

Self Cite

The article provides research on the quality and yield of bakery products from wheat flour grown in the conditions of Ryazan region, with various doses of salt used in the recipe. Salt is not only a prescription component in the production of bakery products, but also a factor of active influence on structural and mechanical properties of the dough and indicators of the quality of finished products. According to the research results, salt, in the amount recommended in the recipe, had a positive effect on the gas-forming and gas-holding capacity of the dough. The optimal amount of salt for the first sample containing gluten of the 1st quality group was 1 % in relation to the flour mass, and it was 2 % for the second sample, characterized by gluten of the 2nd quality group. The most cost-effective option in the first sample containing gluten of the 1st quality group was with 1 % salt content (76.65 %), and for the second sample, characterized by the 2nd gluten quality group it was with 2 % salt content (69.42 %).

“…A significant part of a person's need for energy and individual components of food is satisfied by bread [2]. In today's economic situation, enterprises producing bread and bakery products are not always able to calculate accurately the strategy of their behavior in the food market [4].…”

Section: Introductionmentioning

confidence: 99%

Assessment of technological properties of flour from different manufacturers and the quality of baked goods made of it

Vinogradov

Evsenina

Lupova

2022

Self Cite

The article provides research on the influence of technological properties of wheat flour on the quality of various types of bread products. Studies have shown that differences in the quality indicators of wheat flour within one grade (premium) can affect the porosity, shape and color of the finished product. The nutritional value of bread is estimated by the content of proteins, fats, carbohydrates, vitamins, minerals and other biologically active compounds in it. This indicator is influenced by the quality of the raw materials used, including flour. At the same time, a product made of flour with better quality indicators has a higher price, which affects the selling price of loaves. In this case, the profitability is 15 %.