Assessment of the quality and competitiveness of bread made from a mixture of rye and wheat flour on the Ukrainian market


Keywords: market, quality, bread from rye and wheat flour, competitiveness

Abstract

In order to determine the competitiveness of bread made from a mixture of rye and wheat flour sold in the Ukrainian market, the Ukrainian bakery market was analyzed and a comprehensive study of the quality of samples of different brands was conducted. On the basis of the analysis, the general trends of development are formulated and the reasons for the decrease in the demand for bakery products are identified. Quality assessment was carried out according to a set of organoleptic and physicochemical indicators for compliance with the requirements of DSTU 4583:2006 “Rye bread and a bread from mixture of rye and wheat flour. General Specifications”. Organoleptic quality of assessment was performed according to the developed 5-point scale. Acidity was determined by the filtrate titration method. Bread’s porosity was determined by the Zavyalov method using the Zhuravlev device by weighing four cylindrical notches of bread. The calculation of the integral quality index was performed taking into account the missing and reference values, using a complex method. The evaluation of the competitiveness of bread made from a mixture of rye and wheat flour was carried out by calculating the relative competitiveness indicator by functional, aesthetic and economic indicators, taking into account the weight coefficients. According to the results of complex qualimetric evaluation, the highest level of quality is characterized by the sample 5 bread of TM “Kyivkhlib” (0.765), which is on average 15.04% higher than other prototypes. This is due, first of all, to the better organoleptic characteristics of this sample and a crumb moisture content of 48.47%, which is within the requirements of DSTU unlike other samples whose humidity is higher. A study of the competitiveness of bread made from a mixture of rye and wheat flour showed that sample 5 (Bread Borodynskii of TM “Kyivkhlib”) is more competitive than the studied analogues. The latter is due to high aesthetics (appearance, stock of crumbs, taste, smell) and functional (humidity, acidity, porosity) of crumbs. Sample 3 (Bread Borodynskii TM of “Tsar Khlib”) is also a sufficiently high integral competitive index (0.956), close to 1. The decrease in performance is related to the high cost of selling this product. Sample 2 (Bread Borodynskii of TM “RIGA Bread”) due to the low aesthetic, functional performance of, as well as the high cost of realization, the value of its integral competitiveness indicator was the lowest (0.317).

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Published
2019-11-08
How to Cite
Bozhko, T., Donchevska, R., & Babii, O. (2019). Assessment of the quality and competitiveness of bread made from a mixture of rye and wheat flour on the Ukrainian market. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 21(92), 28-35. https://doi.org/10.32718/nvlvet-f9206