Development of measures to ensure the quality and safety of the production of bread from wheat flour using a dispersion of sprouted peas and beans of domestic selection

Abstract

The safety of manufacturing of bread from wheat flour with dispersion of sprouted beans and peas affects the safety of the entire process chain. The flowchart of the manufacturing process based on the results of the analysis and identification of hazardous factors has been repeatedly worked out; control points and operational programs of preconditions of the product manufacturing process are defined. Standard risk management based on the risk level of a hazard measures have been established to prevent, eliminate or reduce hazards to an acceptable level. The developed guidelines for ensuring quality and safety in the production of bread from wheat flour using a dispersion of sprouted beans or peas will allow enterprises to adjust the mechanisms for providing safe products.