vetpressАграрная наукаAgrarian science0869-81552686-701XРедакция журнала "Аграрная наука"10.32634/0869-8155-2024-387-10-177-184vetpress-3317Research ArticleАГРОИНЖЕНЕРИЯ И ПИЩЕВЫЕ ТЕХНОЛОГИИAGROENGINEERING AND FOOD TECHNOLOGIESМетодология функционального моделирования как инструмент обеспечения качества обогащенных хлебобулочных изделийTechnique of functional simulation as a tool for providing the required quality of fortified bakery productshttps://orcid.org/0000-0003-3410-0782ТретьякЛ. Н.TretyakL. N.

Людмила Николаевна Третьяк, доктор технических наук, доцент, заведующая кафедрой метрологии, стандартизации и сертификации

пр-т Победы, 13, Оренбург, 460018

Lyudmila Nikolaevna Tretyak, Doctor of Technical Sciences, Associate Professor, Head of the Department of Metrology, Standardization and Certification

13 Pobedy Ave., Orenburg, 460018

tretyak_ln@mail.ruhttps://orcid.org/0000-0003-0857-5143РебезовМ. Б.RebezovM. B.

Максим Борисович Ребезов, доктор сельскохозяйственных наук, профессор, главный научный сотрудник; доктор сельскохозяйственных наук, профессор кафедры биотехнологии и пищевых продуктов

ул. им. Талалихина, 26, Москва, 109316

ул. им. Карла Либкнехта, 42, Екатеринбург, 620075

Maksim Borisovich Rebezov, Doctor of Agricultural Sciences, Professor, Chief Researcher; Doctor of Agricultural Sciences, Professor of the Department of Biotechnology and Food Products

26 Talalikhin Str., Moscow, 109316

42 Karl Liebknecht Str., Yekaterinburg, 620075

rebezov@ya.ruЯвкинаД. И.YavkinaD. I.

Дина Ильдаровна Явкина, кандидат технических наук, доцент кафедры метрологии, стандартизации и сертификации

пр-т Победы, 13, Оренбург, 460018

Dina Ildarovna Yavkina, Candidate of Technical Sciences, Associate Professor of the Department of Metrology, Standardization and Certification

13 Pobedy Ave., Orenburg, 460018

dinaild@mail.ruОренбургский государственный университетРоссияOrenburg State UniversityRussian FederationФедеральный научный центр пищевых систем им. В.М. Горбатова Российской академии наук; Уральский государственный аграрный университетРоссияGorbatov Research Center for Food Systems; Ural State Agrarian UniversityRussian Federation202424102024110177184Copyright © Третьяк Л.Н., Ребезов М.Б., Явкина Д.И., 20242024Третьяк Л.Н., Ребезов М.Б., Явкина Д.И.Tretyak L.N., Rebezov M.B., Yavkina D.I.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vetpress.ru/jour/article/view/3317Актуальность

Актуальность. Проблема нерационального и несбалансированного питания актуальна практически для всех регионов России. Существует необходимость обогащения продуктов повседневного спроса микронутриентами, имеющими особое значение в рационе питания. Обогащенный хлеб и хлебобулочные изделия с заданными потребительскими свойствами в рационе питания могут быть одними из таких потребительски значимых продуктов питания.

Методы

Методы. Методология структурного анализа и проектирования систем (Structured Analysis and Design Technique, SADT) часто применяется в управлении жизненным циклом сложной наукоемкой продукции, однако в пищевой промышленности она не нашла широкого применения. Авторами обоснована необходимость внедрения инструментов функционально-графического моделирования бизнес-процессов, реализующих методологию SADT при управлении жизненным циклом для обеспечения качества готовых хлебобулочных изделий.

Результаты

Результаты. Разработана оригинальная обобщенная функционально-логическая модель процесса «Производить обогащенный хлеб (хлебобулочные изделия) регионально значимыми микронутриентами». Анализ технологии обогащенной хлебобулочной продукции, проведенный на различных уровнях декомпозиции процесса, позволил выявить, что на качество готового изделия оказывает существенное влияние выбор технологического этапа нанесения компонентов смеси, предложенной для обогащающей композиции. Установлено, что предпочтение необходимо отдавать органическим формам добавок — компонентам обогащающей композиции. Для сохранения нутрициологических свойств хлебобулочных изделий обогащающую композицию предложено наносить на поверхность готового изделия. Предложенный метод апробирован в условиях экспериментального производства. Доказаны его технологичность и подконтрольность предложенных технических решений. Разработанный авторами на примере хлебобулочных изделий подход к функциональнографическому моделированию технологий пищевых продуктов открывает перспективы повышения качества готовых изделий и может найти достаточно широкое применение в пищевой инженерии.

Relevance

Relevance. The problem of irrational and unbalanced nutrition is relevant for almost all regions of Russia. There is a need to enrich everyday products with micronutrients that are of particular importance in the diet. Fortified bread and bakery products with specified consumer properties in the diet can be one of such valuable products.

Methods

Methods. The methodology of structural analysis and design of systems (Structured Analysis and Design Technique, SADT) is often used in life cycle management of complex high-tech products and has not found wide application in the food industry. The authors substantiate the need to introduce tools for functional and graphical modeling of business processes that implement the SADT methodology in life cycle management to ensure the quality of finished bakery products.

Results

Results. An original generalized functional and logical model of the process “To produce enriched bread (bakery products) with regionally significant micronutrients” has been developed. The analysis of the technology of enriched bakery products, carried out at various levels of decomposition of the process, revealed that the quality of the finished product is significantly influenced by the choice of the technological stage of applying the components of the mixture proposed for the enriching composition. It has been established that preference should be given to organic forms of additives — components of the enriching composition. To preserve the nutritional properties of bakery products, an enriching composition is proposed to be applied to the surface of the finished product. The proposed method has been tested in experimental production conditions. Its manufacturability and controllability of the proposed technical solutions are proved. The approach to functional and graphical modeling of food technologies developed by the authors on the example of bakery products opens up prospects for improving the quality of finished products and can be widely used in food engineering.

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The authors declare that there are no conflicts of interest present.