DEVELOPMENT OF A NEW KIND OF BREAD PRODUCED BY THE TECHNOLOGY OF"DEFERRED BAKING" ON THE BASIS OF MODERN QUALITY MANAGEMENT METHODS
M. Mardar | I. Solonytska | S. Pambuk
The article considers the use of Quality Function Deployment methodology in the development of a new type of bread based on the technology of "deferred baking" of high nutritional value. The research identified the main consumer requirements for a new product that directly affect its technical characteristics. By using quality management tools (affinity diagram, tree diagram, benchmarking) the transformation of consumer desires into quantitative technical (design) characteristics of the product. The ranking of consumer requirements for a new type of bread is carried out, weighting factors are determined. A tree of product quality indicators characterizing the level of consumer satisfaction has been formed, and their compliance with regulatory requirements has been established. To transform the requirements of consumers into the parameters of the quality of expected products, a "Quality House" was built for the production of a new type of bread using the technology of "deferred baking". It is established that when developing a new product with high consumer properties, it is necessary to ensure the naturalness of the product through the use of natural additives and high-quality raw materials, which will lead to a product with high biological active substances content and extended shelf life. It will also solve a number of problems inherent in the technology of "delayed baking", and most importantly it will lead to the creation of a product with good organoleptic characteristics.
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