INNOVATIONS IMPLEMENTED IN THE TECHNOLOGICAL PROCESS OF BREAD PRODUCTION AS A FACTOR IMPROVING THE QUALITY OF THIS PRODUCT
INNOVATIONS IMPLEMENTED IN THE TECHNOLOGICAL PROCESS OF BREAD PRODUCTION AS A FACTOR IMPROVING THE QUALITY OF THIS PRODUCT

Summary/Abstract: The aim of this article is to determine the impact that innovations implemented in the technological process have on improving the quality of bread, based on research conducted in bakeries in the Pomeranian Province in 2020-2023. Bread quality results from many factors, mainly in the technological process. One of these factors is innovation. There are no publications in the subject literature concerning the impact of innovations implemented in the technological process on improving the quality of bread. The scope of the article is restricted to the technological process, which has been isolated for the purposes of research and modelling. The 'Introduction' is followed by a presentation of the 'Research methodology for improving the quality of bread in the technological process as a result of the implementation of innovations'. It should be noted that in a competitive economy, monographic research is dependent on the consent of business owners. In this situation, the established research directions were the subject of cooperation with companies in the baking industry. However, these companies did not agree, for example, to make ex ante data available. The research was conducted in two directions, i.e.: 1. The expected improvement in bread quality after the implementation of innovations in the technological process (automated and robotised technological lines and specialised machines, mainly automated) was determined. 2. Surveys were conducted on the impact of the implemented innovations on the determinants of bread quality in the technological process. The article presents the results of these studies in the form of structural distribution series together with a 'model of the impact of innovation in the technological process on the determinants of bread quality'. Next, a comparison was made between the expected improvement in bread quality in the technological process and that perceived by the respondents (p. 5). The article concludes with a 'Discussion' and 'Conclusions'.

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