INNOVATIVE APPROACHES TO THE DEVELOPMENT AND MARKETING OF FUNCTIONAL PRODUCTS OF FLOUR PRODUCTS

Abstract

The aim of the work is to develop theoretical approaches and practical aspects of creating high-quality functional flour products. The relevance of the topic is that the most effective and expedient from an economic, social, hygienic and technological point of view way to radically solve the problem of enrichment of flour products with missing food components is the development and industrial production of various specialized flour products, additionally enriched with missing vitamins, macronutrients and trace elements, dietary fiber and other components to a level that meets the physiological needs of man. Unresolved today is the development of theoretical approaches and practical aspects of introduction into production in the necessary quantities available for different social and age groups of high-quality functional flour products, which will reduce the incidence of diseases caused by insufficient nutrient intake, overcome the consequences of vitamin and mineral deficiencies. substances, as well as ensure the normal growth and development of children, will prolong people's lives, increase efficiency and create conditions for their adaptation to the environment. The article is devoted to topical issues of developing a theoretical model of creating high-quality functional flour products. The information preparation for modeling of the unlimited assortment of flour products of the directed action is analyzed and systematized. The requirements for determining deficient nutrients, determining groups of flour products for enrichment, determining compliance with medical-biological, physico-chemical, functional-technological and consumer requirements, modeling of recipes and technologies using modern methods of calculating the balance of basic nutrients, as well as the possibility of introduction to industrial the level of high-quality functional flour products. The use of the proposed model allows to form high-quality functional flour products taking into account the requirements and needs of consumers, which fully meets the marketing laws and requirements of the quality management system, which is the basis of competitiveness in any production. Increasing the production of competitive functional flour products, in turn, is very appropriate for the country from a socio-economic point of view.