Socio-economic aspects of the use of innovative technologies in the production of bakery, pasta and confectionery products

This  article  reviews  Russian  industry  experience  in  developing  innovative  technologies  in the production of bakery, pasta, and confectionery products. The article analyzes innovative technologies developed in Russian institutes, universities, and enterprises of the bakery, pasta, and confectionery industries, in particular the state research Institute of Agriculture, Kuban State  Technological  University,  Belgorod  University  of  consumer  cooperation,  and  Moscow state  University  of  technology  and  management  named  after  K.  G.  Razumovsky  University (PKU), Moscow State University of food production. It is established that the state order system is  focused  on  purchasing  products  at  low  prices  and  weakly  encourages  the  introduction  of innovative technologies into production. The main vectors of innovative transformations of bakery enterprises in the Russian Federation are the use of stoves, dough mixers, mixers, and non-traditional raw materials in the production of bakery products in order to increase the content of essential nutrients, improve the balance of essential essential nutrients, improve the  quality  and  shelf  life  of  finished  products,  and  provide  products  with  a  functional orientation, which generally corresponds to global trends five years ago. Currently, consumers of  bakery,  pasta  and  confectionery  products  want  to  see  in  these  products  something  more than sweetness, taste and aroma, they need confidence that the products will not cause harm to health, so one of the tasks set for technologists is to develop innovative products not only to expand the range, but also to improve the nutritional value of products.