Abstract
The research aims to analyze the directions of using innovations in bread production. Innovations used in baking include the use of new ingredients in technology and special additives to improve the quality of products, expand the range, give bakery products new consumer properties, and allow for the production of bread with given functional and health properties. One of the problems in baking is the poor quality of the raw materials – grain and flour. Additionally, during the COVID-19 pandemic, the work of small bakeries was limited, the demand for bakery products decreased, and many small bakeries had financial difficulties. During the research, the authors analyzed statistical data of bakery enterprises on the volume of output, financial condition, and organizational and legal form. An overview of innovations offered by scientific organizations for bakery production was carried out. The authors developed proposals to increase the efficiency of bakery production based on the proposed innovative solutions.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Similar content being viewed by others
References
Auerman, L. Y. (2003). Baking technology: a textbook (9th ed.). Professiya.
Buldakov, A. (1996). Food additives: handbook. St. Petersburg, Russia: Ut
Chervyakov, O. M., Sharonov, A. N., Polischuk, A. P., & Avjyan, A. S. (2011). Patent for invention RU 2423843 C1 “Method for accelerated graded wheat flour bread baking in field environment” (July 20, 2011; Application No. 2009145799/13 December 9, 2009). Moscow, Russia: Rospatent
Gerasimova, E. O., & Labutina, N. V. (2019). Cryogenic technologies in bakery. Izvestiya Vuzov. Food Technology, 1(367), 6–9. https://doi.org/10.26297/0579-3009.2019.1.1
Laptsenak, N. S., & Sevastsei, L. I. (2017). Innovative technologies in the bakery prolonging the life of food. Food Industry: Science and Technology, 2(36), 20–28.
Markova, M. (2018). Conference “Innovations in Baking.” Khleboproducty, 7, 16–18
Polandova, R. D., Shkvarkina, T. I., Bystrova, A. I., et al. (1986). The use of complex baking improvers: a review. Research Institute of Information and Technical and Economic Research in the Food Industry.
Puchkova, L. I., Matveeva, I. V., Sidorova, O. G., et al. (1988). The use of non-traditional raw materials in the production of improved and dietary bread from rye and wheat flour: a review. Central Research Institute of the Ministry of Grain Products of the USSR.
Rusina, I. M., Makarchikov, A. F., Trotskaya, T. P., Mistsiuk, Y. V., & Kavaleuskaja, S. S. (2012). Possibilities of kidney beans flour and pea flour using for bread production. Food Industry: Science and Technology, 4(18), 22–27.
Sharonov, A. N., & Sharonov, E. A. (2020). Means of field baking of the armed forces of NATO. Current Problems of Military Scientific Research, 7(8), 290–306.
Sharonov, A. N., Vostryakov, I. V., & Sivakov, A. S. (2015). Techniques development trends for military food services (leading foreign countries). Bulletin of the Military Academy of Material and Technical Support named after Army General A V Khrulev, 1, 45–50.
Shlelenko, L. A., Tyurina, O. E., Borisova, A. E., Nevskaya, E. V., & Dobriyan, E. I. (2014). The use of vegetable and fruit powders in baking. Khleboproducty, 7, 42–43.
Shmalko, N. A., Belikova, A. V., & Roslyakov, Y. F. (2007). The use of extruded products in baking. Fundamental Research, 7, 90–92.
Skorbina, E. A. (2015). Development of functional and specialized baking in the Stavropol territory. Food Industry, 4(26), 50–51.
Spirichev, V. B., Shatnyuk, L. N., & Poznyakovsky, V. M. (2005). Food enrichment with vitamins and minerals: science and technology (2nd ed.). Siberian University Publishing.
Vershinina, O. L., & Tezbieva, M. K. (2014). The use of grape skin powder in baking. Khleboproducty, 2, 48–50.
Zhuravleva, L. A., Zhuravlev, A. P., & Terekhov, M. B. (2012). Hemp oil and its use in baking. Bulletin of the Altai State Agricultural University, 4(90), 66–69.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2023 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this chapter
Cite this chapter
Semenova, E.I., Semenov, A.V. (2023). Impact of Bakery Innovation on Business Resilience Growth. In: Ferreira da Rocha, J.M., Figurek, A., Goncharuk, A.G., Sirbu, A. (eds) Baking Business Sustainability Through Life Cycle Management. Springer, Cham. https://doi.org/10.1007/978-3-031-25027-9_15
Download citation
DOI: https://doi.org/10.1007/978-3-031-25027-9_15
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-031-25026-2
Online ISBN: 978-3-031-25027-9
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)