ECONOMIC EFFICIENCY OF WHEAT BREAD PRODUCTION WITH FUNCTIONAL ADDITIVE

In modern society, improving the structure of nutrition and improving the quality of food — one of the most important and priority tasks in the world, as the problems of malnutrition is international in nature. All without exception, bread with dietary fibers are designed to remove toxic substances from the body. When adding dietary fiber and natural plant mixtures in bread decreases its energy value, caloric content, there is a preventive and therapeutic effect of this bread. Bread made from flour with the addition of finely chopped bran, has a great taste and aroma of this rustic bread. As a result of research physical and chemical, organoleptic indicators of bread, change of baking properties of wheat bread at mixing with wheat bran were defined. The study was conducted at the Department “Processing technology and food security” CHAIR IN the Volgograd state agrarian University” in 2017 in the laboratory of the department was conducted trial baking of a small amount of the test meal. In our study, we conducted laboratory test baking of wheat bread with the addition of 10 and 20% of wheat bran. In all respects, all samples met the requirements of GOST. With the addition of bran 20 % humidity of bread increased to 45 %, acidity to 2.6 %, the porosity structure was at the level of medium, porosity was 61.0 %. The yield of bread sample of wheat bread with the addition of 20 % bran was 152g, which is 3.4 % higher than wheat bread. The economic justification of the proposed technology showed that the profit in the production of wheat bread with the addition of 20 % bran was 93377.4 rubles for the annual production volume, which is higher than the same indicator in the production of wheat bread for 20497.9 rubles. With different economic indicators of production of prototypes, we get a level of profitability in the amount of 25.8 % of wheat bread with the addition of 20% bran. Thus, in the production of a prototype of wheat bread with the addition of 20 % bran from the mass of flour, the producer receives profitability higher than wheat bread and with a higher dietary and preventive purpose.

bran, wheat bread, nutritional value, profitability, cost, raw material costs, calculation, physico-chemical indicators, prophylactic use, improvers.

Zenina E. A., Shershnev A. A., Efremova E. N. Economic efficiency of wheat bread production with functional additive // Business. Education. Law. 2019. No. 1 (46). Pp. 165–169. DOI: 10.25683/VOLBI.2019.46.164.