文章基本信息

标题：RESEARCHES ABOUT THE ESTIMATION COSTS OF BAKERY PRODUCTS WITH ALIMENTARY FIBRES
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作者：Steluta Radu ; Sorin Horincar
期刊名称：Annals : Food Science and Technology
电子版ISSN：2065-2828
出版年度：2009
卷号：10
期号：1
出版社：Valahia University Press
摘要：SC Every-Day Prodcom SRL from county Suceava was estimated the quality costs. There are two variant : the quality cost through the quality products and the quality cost in the condition of added of alimentary fibres. The cost of quality estimated for the evaluation of the price of the bakery products included the element: costs of prevention .assuring, the costs of non-quality and the cost of loser consumer.[9] It is considering that including of the quality cost in the evaluation of prices for the sorts of bakery products is necessary, because it is represented just 0,4-1,6 % from the sale prices. Using of quality cost assure the quality and the safety of bakery products[12],[13]. The quality of product is not always correlated with the price in Romanian market and economic terms in the transition period generated in home market a total volume of production with medium or low quality level. Quality of bakery products it has been affected by a very reduced quality of raw material, of manufacturing process, of all process that are being used before process technology. Using of raw material with reduced quality and applying an aggressive technology lead them to some food products with low quality, but also low prices, attractive for almost all consumers. The consumers with reduced incomes had to pick this cheap food no matter from where they come, or the quality. The quality of product is not always correlated with the price in Romanian market and economic terms in the transition period generated in home market a total volume of production with medium or low quality level. Quality of bakery products it has been affected by a very reduced quality of raw material, of manufacturing process, of all process that are being used before process technology. Using of raw material with reduced quality and applying an aggressive technology lead them to some food products with low quality, but also low prices, attractive for almost all consumers[11],[14],[15]. The consumers with reduced incomes had to pick this cheap food no matter from where they come or the quality. Using of alimentary fibres doses from the 1% to 6% generated a maximum increasing of 1,6% at the costs
关键词：food; control; analysis; safety