THE FORMATION OF THE RANGE CONCEPT THE FUNCTIONAL BREAD  OF MASS RANGE

Irina Pushmina; Olga Kolman; Irina Koyupchenko; Mihail Kudryavtsev

doi:10.17516/2782-2214-0007

VAK Russia 05.18.15 UDC 641 CSCSTI 65.09 Russian Classification of Professions by Education 260000 Russian Library and Bibliographic Classification 36 Russian Trade and Bibliographic Classification 5582 BISAC TEC012040

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THE FORMATION OF THE RANGE CONCEPT THE FUNCTIONAL BREAD OF MASS RANGE

Published in Trade, service, food industry · Volume 1, Issue 1 · Pages 64–79 · Rubric: Food and hotel industry

DOI: https://doi.org/10.17516/2782-2214-0007

Received: 24.12.2020 Accepted: 05.03.2021

Authors

Irina Pushmina

Olga Kolman

Irina Koyupchenko

Mihail Kudryavtsev

Irina Pushmina

Academic degree: doctor of technical sciences

Science rang: docent

Siberian Federal University professor · Department of Technology and Organization of Public Catering · Krasnoyarsk

Olga Kolman

SIBERIAN FEDERAL UNIVERSITY Technology and Organization of Catering · Russian Federation · Krasnoyarsk

SIBERIAN FEDERAL UNIVERSITY assistant professor · Technology and Organization of Catering · Russian Federation · Krasnoyarsk

Irina Koyupchenko

SIBERIAN FEDERAL UNIVERSITY assistant professor · information technologies and mathematical modeling in trade and services · Russian Federation · Krasnoyarsk

Mihail Kudryavtsev

SIBERIAN FEDERAL UNIVERSITY Professor · physical culture · Russian Federation · Krasnoyarsk

ABSTRACT

Determination of the directions of formation of the contemporary level of quality and assortment concept of the species diversity of functional bread of mass assortment with the use of wild berry plants Ericaceae for health improving nutrition. The materials were questionnaires of a survey of potential consumers of functional bread of the city of Krasnoyarsk, wild berry plants of the Heather family (Ericaceae): fruits of cranberry (Vaccinium oxycoccos), of cowberry (Vaccinium vitis-idaea), of bilberry (Vaccinium myrtillus), of blueberry (Vaccinium uliginosum) and powders from them. The method of isolation of the average sample according to GOST 24.027.0-80 was used in the work. The content of toxic elements in berries was determined according to GOST 26927-86, GOST 26930-86, GOST 30178-96 using an atomic emission spectrometer with inductively coupled plasma-iCAP 6500. Generally accepted theoretical and statistical research methods, combinatorial analysis, and data processing using standard mathematical programs were used in the work. Study of the consumer survey, literature data of the chemical composition of berries of wild plants Ericaceae, data on the possibility of procurement of raw materials on the territory of Krasnoyarsk region, investigation of safety performance of the raw material and powders out of him for compliance with the requirements of TR CU 021/2011 and 027/2012 indicate the possibility of their use in the composition of functional bread as a source of biologically active compounds with a variety of positive physiological properties. The multivariance of the development of the range of functional types of bread with additives from Ericaceae berries is confirmed by the data of combinatorial analysis. As a result, an assortment concept of the species diversity of functional bread of a mass assortment of contemporary quality with additives from wild berry plants Ericaceae for improving nutrition was formed. Researches is promising in the formation of the range and actual quality of functional types of bread of mass assortment using local wild-growing raw materials, the advantage of which is naturalness, the content of functional ingredients, and contribute to the development of the range and technologies of healthy food products.

KEYWORDS

еconsumer preferences, fruits of cranberry (Vaccinium oxycoccos), fruits of cowberry (Vaccinium vitis-idaea), fruits of bilberry (Vaccinium myrtillus), fruits of blueberry (Vaccinium uliginosum), powders from dried berry, Toxicological safety, functional bread of mass assortment, contemporary level of quality, assortment concept

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GOST

Pushmina I. N., Kolman O. Y., Koyupchenko I. N., Kudryavtsev M. D. THE FORMATION OF THE RANGE CONCEPT THE FUNCTIONAL BREAD OF MASS RANGE // Trade, service, food industry. 2020. no. 1. pp. 64-79. DOI: https://doi.org/10.17516/2782-2214-0007. (Date of access 27.09.2026).

MLA

Irina Pushmina, Kolman O. Y., Koyupchenko I. N., Kudryavtsev M. D.. "THE FORMATION OF THE RANGE CONCEPT THE FUNCTIONAL BREAD OF MASS RANGE." Trade, service, food industry 1.1 (2020): 64-79. DOI: https://doi.org/10.17516/2782-2214-0007.

APA

Pushmina I. N., Kolman O. Y., Koyupchenko I. N., Kudryavtsev M. D. (2020). THE FORMATION OF THE RANGE CONCEPT THE FUNCTIONAL BREAD OF MASS RANGE. Trade, service, food industry, 1(1), 64-79. https://doi.org/10.17516/2782-2214-0007

Chicago

Irina Pushmina, Kolman O. Y., Koyupchenko I. N., Kudryavtsev M. D.. "THE FORMATION OF THE RANGE CONCEPT THE FUNCTIONAL BREAD OF MASS RANGE." Trade, service, food industry 1, no. 1 (2020): 64-79. https://doi.org/10.17516/2782-2214-0007.

WIKI

{{cite journal | author = Pushmina I. N., Kolman O. Y., Koyupchenko I. N., Kudryavtsev M. D. | title = THE FORMATION OF THE RANGE CONCEPT THE FUNCTIONAL BREAD OF MASS RANGE | journal = Trade, service, food industry | year = 2020 | volume = 1 | issue = 1 | pages = 64-79 | doi = 10.17516/2782-2214-0007 }}

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