Prospects of innovative development of bakery products production
The modern state of production of bakery products is analyzed. It is recommended to introduce innovative technologies for improving the quality of baked products, improving the consumer properties of bread, increasing the return on resources, which will increase the competitiveness of enterprises in the market. According to the authors, in the bakery industry, enterprises should work towards updating the range, including expanding the range of dietary and preventive bakery products, improving the quality and flavor of products, implementing innovative projects. In addition, enterprises can be competitive in case of applying innovations in the production of non-traditional types of bakery products enriched with functional flavor additives. One of the possible directions of accelerated innovative development in the future will be the activation of integration processes based on the formation of grain-based clusters.