Standardization tools for determining quality indicators

Abstract

Pasta is one of the products that are consumed all over the world, and therefore research in the field of technology improvement and improvement of quality indicators is very relevant. At enterprises, the technological properties of products are constantly checked, because there are problems associated with quality control and quality system.

There are many technologies in the production of pasta, according to which the use of various food additives is envisaged, which in turn must also be controlled and comply with legislative requirements, technical regulations of the EAEU and the Republic of Kazakhstan, standards.

The article discusses standardization tools that determine the quality indicators of pasta with the addition of millet. Quality indicators are set in GOST 31743-2017 "Pasta products. General technical conditions" (hereinafter - GOST 31743-2017), safety indicators in TR CU 021/2011 "On food safety".

In accordance with GOST 31743-2017, one of the indicators of the quality of pasta is "humidity". An increase in humidity leads to an increase in the thickness of the solvate shells surrounding the flour particles in the compacted dough, which means a decrease in the cohesive strength of the dough.

The study identified factors affecting the "humidity" indicator. A Pareto diagram, an X-ray fluorescence analyzer, a mathematical model and a causal relationship diagram were used.

Using standardization tools, it was determined that during the drying process of pasta, the dominant factors are "temperature and duration of drying". The results obtained meet the requirements of GOST 31743-2017 in terms of the quality indicator "humidity".