Open AccessExperimental use of food additives to accelerate the technological process of bakery production
Author(s) -
М В Осипова
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/613/1/012099
Subject(s) - production (economics) , business , food processing , process (computing) , quality (philosophy) , food industry , consumption (sociology) , population , computer science , food science , economics , chemistry , operating system , social science , philosophy , demography , epistemology , sociology , macroeconomics
In our country the production of bakery products is the most popular food industry. In the diet of citizens, the consumption of bakery products is a priority. In this regard, increasing the variety of products, and expanding the choice of bakery products for the population are important tasks for the food processing industry. These tasks can be solved with greater efficiency by applying the latest modern technologies at enterprises, which allow them to produce products of excellent quality with reduced financial costs. In the production of bakery products, it is possible to use production intensification technologies using new methods that allow optimizing the stages of the technological process and the entire production process. The use of new methods for optimizing technological processes allows reducing costs of production by reducing the time component in the bakery production process.