Analysis of quality parameters in bakery products production

The quality and safety of bakery products are key factors of competitiveness and consumer confi dence in the context of market growth and risks of counterfeiting. The article considers an integrated approach to ensuring product quality through a multi-level control system at all stages of production - from incoming raw materials to logistics of fi nished products. The main attention is paid to the analysis of critically important aspects: quality control of raw materials, compliance with sanitary and hygienic standards, the infl uence of external factors, automation of processes and adaptation to market trends. Particular emphasis is placed on the control of input parameters, such as fl our, water, yeast and additives, with detailing of organoleptic, physicochemical and microbiological criteria for their assessment. For fl our as the main component, a three-stage verifi cation system is proposed: laboratory analysis, experimental and production testing, which allows predicting its behavior in the technological cycle. Standards regulate the parameters of fi nished products, including organoleptic properties, safety and labeling. Using scenarios (development of low-calorie bread, cost optimization), the effectiveness of forecast models that minimize defects and accelerate the launch of products to the market is demonstrated. The relevance of the work is associated with the trends for «clean label» and reduction of preservatives, which increases the dependence of quality on raw materials and the accuracy of technological processes.