ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Prospects of development of a baking production. An experimental substantiation to working out and an estimation of quality of bread, bakery and flour confectionery products of a functional purpose

Abstract
Prospects of development of a baking production and the Russian market of bakery products, including functional purpose products are considered. The material to a substantiation of working out and a quality estimation in the bakery and flour confectionery products enriched by irreplaceable food substances is presented.
Keywords
Bread, bakery and flour confectionery products of a functional purpose, working out, quality estimation
REFERENCES
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  2. Экспертиза хлеба и хлебобулочных изделий. Качество и безопасность : Учеб.-справ. пособие для вузов / А.С. Романов, Н.И. Давыденко, Л.Н. Шатнюк, И.В. Матвеева, В.М. Позняковский.; под общ. ред. В.М. Позняковского. - 2-е изд. испр. и доп. - Новосибирск: Сиб. унив. изд-во, 2007. - 278 с.
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