期刊名称：IOP Conference Series: Earth and Environmental Science
印刷版ISSN：1755-1307
电子版ISSN：1755-1315
出版年度：2019
卷号：315
期号：2
页码：1-7
DOI：10.1088/1755-1315/315/2/022006
出版社：IOP Publishing
摘要：The article analyzes the improvement of the quality of enriched cookies to meet the expectations of consumers. This paper shows the application of QFD methodology for a new type of enriched flour confectionery. The analysis allowed to determine the relationship between consumer expectations and technical characteristics of the new product, to prioritize physical and chemical indicators that determine the functional orientation of the product, to identify the most important criteria for consumers. The matrix of consumer requirements, which allows to predict the improvement of the quality of the new product. The results allowed to determine the direction of improving the quality of enriched cookies, to form a range of consumer properties. The results were tested in the production conditions of the enterprise of the Kemerovo region.
