QUALITY CONTROL AT THE STAGES OF CAKES AND PASTRIES PRODUCTION
DOI:
https://doi.org/10.31073/foodresources2026-26-18Keywords:
quality control, standard, cake, food safety, incoming inspection, confectionery production, product defectsAbstract
Subject. Cakes and pastries production quality. The objective of the research is to examine an analysis of the quality and safety control system at all stages of cakes and pastries production to ensure products meet regulatory requirements and consumer expectations. This includes monitoring from incoming raw material inspection to final evaluation of finished products and identifying critical points in the technological process that affect the consistency of quality indicators and the epidemiological safety of desserts. Methods. The quality parameters of cakes and pastries according to the standard RK ST 985-2013 were evaluated. Gluten content and microbiological parameters were determined according to ISO Standards. The research was based on the principles of a systematic approach to the processed information and abstract logical approach to the research results and conclusions. Results. The production of high-quality cakes and pastries is possible with compliance with the requirements of RK ST 985-2013 which defines the specifications for these products. The requirements of this and other applicable regulatory documents guarantee consumers not only taste but also the complete absence of health risks. The quality control of food masses and products is practiced at all stages of the production process: upon acceptance of flour and other raw materials, during the conversion of raw materials into semi-finished products, and during acceptance inspection of finished cakes and pastries. Acceptance inspection is subdivided into sensorial and instrumental (physical, chemical and microbiological). Typical defects of cakes and pastries are analyzed, with possible methods for preventing them are indicated. Scopes of results. The fulfilled research has practical significance for the confectionery industry, since it scientifically analyzes rational methods of controlling the quality indicators of cakes and pastries, and ways to improve this control.
Downloads
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Г. Є. Аубакірова, Д. М. Радіонова
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Licensing and Copyright
The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.
By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.
Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.
Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.
https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk
This license permits:
- copying and distributing the material in any medium or format;
- use of the material for educational and research purposes.
- Subject to the following conditions:
- attribution of the author, source, and license link;
- noncommercial use;
- no distribution of modified material (no derivatives).
First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.
Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.
ISSN 
ISSN 
