Using the method of the test laboratory bakery for the study of the baking quality of bakery products produced in the terms of its own production in retail

Nowadays, more and more retailers start their own bakery and produce a wide range of bread and bakery products. The quality of the producing bread is influenced by the quality of the raw materials used, mostly wheat flour. Flour determined by a combination of organoleptic and physico-chemical parameters determined by standard methods. Large bakeries have their own laboratory equipped with the necessary laboratory equipment for testing. Retailers usually do not have such laboratory and it's often hard to determine the quality of the baking properties of wheat flour. Therefore there is a need for a more simple, but quite informative method for determining the methods of baking flour and quality of the finished bread. One of these methods is a test laboratory baking. The article investigates the quality indicators of wheat flour baking premium, sold in retail networks of Chelyabinsk. The authors performed an analysis of the quality of wheat flour from different manufacturers in Chelyabinsk and Chelyabinsk region on key quality indicators: organoleptic characteristics such as taste, odor, color; physic-chemical parameters: Moisture content, quantity and quality of gluten, acidity, white. Was hold a laboratory test baking bread from three samples of flour. All the samples were tested on organoleptic characteristics resulting bread. Test the applicability of the method of the test laboratory baking for retailers who have their own bakery production as a method to visually assess the baking properties of wheat flour. Analysis of the data in the study makes it possible to make a comparative analysis of wheat flour baking premium different manufacturers of Chelyabinsk and Chelyabinsk region on the main indicators of quality and prove the applicability of the method of baking trial as an objective assessment in the absence of laboratory facilities in small business.