Technique of functional simulation as a tool for providing the required quality of fortified bakery products

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 . 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 . 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.