Keywords
quality determinants in the bread technological process
improvement of bread quality
How to Cite
Abstract
The aim of the article is to present the determinants of bread quality within the technological process, along with a model illustrating their interrelations. Based on a review of the literature as well as the authors' own research conducted in bakeries, individual determinants of bread quality in the technological process were characterized and categorized into three primary groups: raw material factors, technological factors, and organizational-technical factors. All identified determinants constitute a functional whole, forming the basis for the development of a functional model of bread quality determinants in the technological process. This model serves as a theoretical tool for research purposes. Using the results of studies carried out in bakeries located in the Pomeranian Voivodeship, a model was also developed to demonstrate the impact of implemented innovations in the technological process on the remaining determinants of bread quality.
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