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Kopylova A. V., Kuleshov I. A., Che K. E.
Qualimetric evaluation of quality indicators of bread and bakery products in Novosibirsk
DOI: 10.21443/1560-9278-2025-28-4/2-673-686
Abstract. The aim of the study is to develop a theoretically and practically substantiated model for qualimetric assessment of bakery products quality in Novosibirsk based on the "House of Quality" tool from QFD methodology to identify competitive ranking and directions for further product quality improvement. At the first stage, a survey of 1 200 Novosibirsk residents was conducted to determine consumer preferences. The second stage included expert evaluation of technical requirements for products according to regulatory documentation, construction of the "House of Quality" with interrelation matrix, laboratory analysis of first-bread samples made from wheat flour of the first grade by 4 leading manufacturers in Novosibirsk: "Voshod", "Baryshevsky", "Inskiy", "Yarcher". The results have shown that 83.4 % of respondents include bread in their diet, with the following priority requirements: taste, absence of preservatives, colorants, flavorings, and health benefits. The greatest relative weight among technical parameters is held by acidity (20.27 %), functional additives content (19.41 %), and nutritional value (16.23 %). The products of "Yarche" lead in terms of integral quality indicator equal to 8.84, with maximum values for shelf life, nutritional value, and absence of external and internal defects. The following technological contradictions are identified: reducing synthetic additives increases the usefulness of products but raises their cost, while increasing nutritional value complicates production processes. Manufacturers need to optimize acidity levels, reduce the proportion of synthetic additives, and improve labeling information for their production. Prospective areas include development of products with natural preservatives, introduction of gluten-free product lines, and artificial intelligence application for forecasting consumer preferences. This study also establishes new quality standards regulating quality, naturalness, and accessibility of bread and bakery products produced in Novosibirsk.
Printed reference: Kopylova A. V., Kuleshov I. A., Che K. E. Qualimetric evaluation of quality indicators of bread and bakery products in Novosibirsk // Vestnik of MSTU. 2025. V. 28, No 4. P. 673-686.
Electronic reference: Kopylova A. V., Kuleshov I. A., Che K. E. Qualimetric evaluation of quality indicators of bread and bakery products in Novosibirsk // Vestnik of MSTU. 2025. V. 28, No 4. P. 673-686. URL: https://vestnik.mauniver.ru/v28_4_2_n106/10_Kopylova_ 673-686.pdf.
