Confectionary manufacture №1/2014
News
THEME OF THE ISSUE: ALL ABOUT FLOUR CONFECTIONERY PRODUCTS
Soldatova E.A., Misteneva S.Y., Savenkova T.V.Features of Modern Legislative Base of Flour Confectionery Products Manufacturing for Baby Nutrition
| Tags: requirements for confectionery for children of preschool and school age, micronutrients. Summaries: Reviewed modern documents, containing the requirements for the production of flour confectionery products for baby nutrition. Give recommendations for the nomenclature of used prescription components and features technologies and labeling products for children of different ages. Authors: Soldatova Elena Alexandrovna, Candidate of Technical Science Misteneva Svetlana Yuryevna, Candidate of Technical Science Savenkova Tatyana Valentinovna, Doctor of Technical Science Scientific Research Institute of Confectionery Industry 20, Elektrozavodskaya St., Moscow, 105023, |
Magomedov G.O., Oleinikova A.Ya., Sheviakova T.A., Zhuravlev A.A., Plotnikova I.V., Gladilina T.V.Cookies for People with Celiac Disease
| Tags: amaranth, buckwheat, rice flour, amaranth cake, gluten-free cookies. Summaries: Bezglyutenovy cookies on the basis of a flour rice, buckwheat, amarantovy and amarantovy cake of the raised nutrition value, are developed for people of patients by a tseliakiya. Structural and mechanical characteristics of cookies are studied at a bend, antioxidant activity of products, influence of prescription components on the content of aromatic substances in a finished product, is performed optimization of structure of cookies, with use of the generalized function of the desirability offered by Harrington. Authors: Magomedov Gazibeg Omarovich, Doctor of Technical Science Oleynikova Albina Yakovlevna, Candidate of Technical Science Shevyakova Tatyana Anatolyevna, Candidate of Technical Science Zhuravlev Alexandr Alekseevich, Candidate of Technical Science Plotnikova Inessa Viktorovna, Candidate of Technical Science Gladilina Tatyana Viktorovna, Student Voronezh State University of Engineering Technology, 19, Prospekt Revolyutsii. Voronezh, Russia, 394036 |
Koryachkina S.Y., Koryachkin V.P., Sapronova N.P.Use of Oat Flour in the Crackers Production Technology
| Tags: oat flour, rheology, dough for crackers, nutritional value. Summaries: The paper presents results on the effect of making oat flour instead of wheat in to the production of crackers on the rheological properties of dough and physico-chemical characteristics of the finished products. The introduction of oat flour in the dough helps to improve the quality of crackers, improves nutritional value of crackers. Authors: Koryachkina Svetlana Yakovlevna, Doctor of Technical Science Koryachkin Vladimir Petrovitch, Doctor of Technical Science Sapronova Natalya Petrovna, postgraduate State University – Education-Science-Production Complex 29, Naugorskoye sh. St, Orel, 302030; |
Konovalova M.Y., Tsiganova T.B.Improving Molding of Printed Gingerbread Considering Rheological Properties
| Tags: quality, machine molding process, rheological characteristics, structural and mechanical properties. Summaries: Given the rheological characteristics and quality in the production of pressed gingerbread «Souvenir» selected mode for the new machine molding process. The expediency of use compared him to the manual method based on the analysis of structural and mechanical properties. Authors: Konovalova Margarita Yuryevna, Graduate Student Tsyganova Tatyana Borisovna, Doctor of Technical Science Moscow State University of Technology and Management, 73, Zemlyanoy Val St., Moscow |
Eveleva V.V., Cherpalova T.M., Soboleva E.V., Malova A.A.Complex Nutritional Supplements for Cupcakes
| Tags: cakes, complex food additives. Summaries: The results of researches on application of complex food additives in the production of bakery (cakes) to preserve their freshness during storage are presented. Authors: Eveleva Vera Vasilyevna, Candidate of Technical Science Cherpalova Tatyana Mikhaylovna, Candidate of Technical Science Institute of Food Flavors, Acids and Dyes 55, Liteyniy pr. St, St. Petersburg, 191014 Soboleva Elena Viktorovna, Docent Malova Anastasiya Andreevna, student St. Petersburg National Research University of Information Technologies, Mechanics and Optics 9, Lomonosova St, St. Petersburg, 191002 |
ABROAD
Skripko A.P., Obolkina V.I., Emelyanova N. A., Kiyanitsa S.G.Research of Influence of Oat Malt on Structure Formation of Butter Biscuit
| Tags: innovative technologies, caloric content, oat malt flour, biscuits, food value, fancy pastry. Summaries: There are results of the research of the effect of oat malt flour on physico-chemical, structural, and mechanical properties of dough and the quality of butter biscuit. Given a scientific justification for the use of products to improve the processing of malt quality butter biscuit. Authors: Skripko Angelina Petrovna, Graduate student Obolkina Vera Ilyinichna, Doctor of Technical Science Emelyanova Nina Alexandrovna, Doctor of Technical Science Kiyanitsa Svetlana Gennadyevna, Candidate of Technical Science National University of Food Technologies 68, Vladimirskaya St, Kiev-33, 01601, Ukraine |
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