Znachek R. Formation of the range and trade analysis of grain crisp bread of the improved quality

Rationale of the development of new health-improving grain crisp bread on the basis of studying of consumer advantages and methodology of quality function deployment is substantiated. On the basis of mathematical modeling of formula composition and experimental studies, an optimum composition of the enriched grain crisp bread of the improved quality is determined. Trade analysis of new grain crisp bread was conducted based on the analysis of organoleptic points of quality, nutritional and biological value, parameters of safety and biomedical research; a complex quality index has been calculated. The effect of synergism has been established in terms of biological activity, when including the enriched additives into the composition of the product resulting in increase of biological activity of grain crisp bread. According to the results of medical and biological studies it was found that the products have an antioxidant activity and hepatoprotective effect; they can be recommended in both mass and preventive nutrition of people. Changes in the quality indices of the developed products have been examined during storage and the impact on these changes of different types of packaging; as a result a guaranteed shelf life has been determined. A set of marketing activities to promote the enriched food products to the market has been developed. Regulatory documents have been developed and approved for new products. The research results are implemented in the production and educational process.