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Rambler's Top100

Confectionary manufacture №2/2014

THEME OF THE ISSUE: INGREDIENTS. THE RIGHT CHOICE

Savenkova T.V., Svyatoslavova I.M.Role of the Functional Ingredients in Forming and Processing Properties of Confectionery Products

  Tags: glaze, dietary waffles, jelly and whipped mass, sugar-free caramel, confectionery, food ingredients.
Summaries: Talked about the formation of technological and functional properties of confectionery in the use of food ingredients. Shown the results of theoretical and practical developments specialists of Research institute of Confectionary Industry on the use of sweetener isomalt. It is shown that the introduction of isomalt in caramel recipe changes not only its nutritional value, but also technological modes of production. Established technology of dietary waffles, including diabetics.
Shown the effect of different gelling agents on the structure of jelly and whipped masses. Conducted research on the development of jelly and whipped masses on oxidized starch, which indicate the feasibility of gelling formulation.
Scientifically justified fat selection algorithm for the manufacture of confectionery, obtained results of studying the properties of fat-cocoa butter substitutes various brands of imported and domestic production.
The effect of lecithins (soy and sunflower) on technological properties of glazes and wafer dough.
Presented researches data on the impact of the choice and antioxidants Comrade quality confectionery products during storage.
Determination of tocopherols in finished goods and raw materials has allowed to establish the patterns of their impact on the quality of products.
Proved that the use of food ingredients requires an understanding of the complex processes occurring in confectionery systems in the techno-logical flow with their composition, properties, functional properties of food additives, etc.
Authors: Savenkova Tatyana Valentinovna, Doctor of Technical Science
Irina Mikhaylovna Svyatoslavova, Candidate of Technical Science
Scientific Research Institute of Confectionery Industry
20, Elektrozavodskaya St., Moscow, 105023, This email address is being protected from spambots. You need JavaScript enabled to view it.



Magomedov G.O., Lobosova L.A., Magomedov M.G., Barsukova I.G., Bukatova M.S.Prospects of Use of Non-Traditional Raw Materials in the Production Technology of Whipped Products

  Tags: sugar beet puree, agar, marshmallows and functional items.
Summaries: Sugar beet, thanks, low-cost, high food and biological value, the content of functional ingredients is a strategic agricultural raw material resources for food industry. Studied chemical-technological properties of sugar beet varieties "Ramon's"grown on the territory of the Voronezh region. Presents the technology of obtaining of beet puree, sugar beet, consisting of the following stages: sink roots, their heat treatment to clean the skin, re-sink, rough grinding, add citric acid, pulverisation. Given the structural scheme of the production of mashed potatoes sugar beets.
Defined organoleptic and physical-chemical indicators of beet puree.
Reasonability of application of puree of sugar beet in technology Zephyr. Samples marshmallow prepared with full replacement of applesauce on beetroot.
Presents a structural scheme of production of marshmallow on the basis of mashed potatoes sugar beets. Defined organoleptic and physicochemical properties of the control sample - marshmallow "Vanilla" and marshmallow with potato sugar beet "Firefly". Samples obtained by the developed technology have a porous, dispersed structure, low density.
It is proved that, using a recipe marshmallow beet puree instead of expensive Apple, will reduce the cost of finished products, increase the nutritional value and expand the range of whipped cream confectionery products.
Authors: Magomedov Gazibeg Omarovich, Doctor of Technical Science
Lobosova Larisa Anatolyevna, Candidates of Technical Science
Magomedov Magomed Gasanovich,
Barsukova Irina Georgievna, Applicant
Bukatova Marina Sergeevna, Student
Voronezh State University of Engineering Technology,
19, Prospekt Revolyutsii, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.



Eveleva V.V., Cherpalova T.M.Complex Nutritional Additive for Sugar Confectionery Products. Generation and Use

  Tags: caramel, complex food additives, sugar confectionary.
Summaries: In this work the results of researches on the development of the composition, the technology of production and application of complex food additives, providing increase consumer properties of sugary confectionery products (caramel), are presented.
The ratio of ingredients in the composition of the complex food additives are оptimized. The technical documentation for a complex food additive "Сaramelan" and the instruction on its production are developed.
The parameters of quality of caramel, obtained with the use of individual acidity regulators (citric and lactic acids) and complex food additives based on them ("Purac CL21" and "Сaramelan") at various temperatures of their introduction are presented.
It is established that the use of complex food additives on the basis of lactate- and citriccontenting ingredients well-handled in production technologies, carrying out the process of vacuum evaporation of caramel in temperatures ranging from 120°C and higher.
It is shown that application complex food additive "Сaramelan", industrial produced in INPAKK (St. Petersburg), is provided for increase of consumer properties of sugary confectionery products.
Authors: Eveleva Vera Vasilyevna, Candidate of Technological science
Cherpalova Tatyana Mikhaylovna, Candidate of Technological science
All-Russian Research Institute of Flavorings, Acids, and Dyes,
55, Liteyniy Pr., St. Petersburg, 191104, This email address is being protected from spambots. You need JavaScript enabled to view it.



Gulova T.I., Guseva T.I., Lavrova L.Y., Sarsadskikh A.V.Influence of Mechanically Activated Organopowder of Wheat Bran on Muffins Quality

  Tags: cupcake, mechanoactivated organopowders, dietary fiber, physico-chemical and organoleptic parameters of quality.
Summaries: Fine grinding of secondary raw materials grain production makes it possible to obtain a mechanically activated organopowders with a particle size less than 100 microns, so you can use them as an enriching addition to confectionery (reviewed on an example of cupcake "Flavored") while maintaining high organoleptic and physico-chemical characteristics of the finished products. This scientific direction of the actual and perspective in terms of expanding the range of confectionery high nutritional value, as well as the creation and implementation of resource-and non-waste recycling technologies grain.
Authors: Gulova Tamara Ivanovna, Senior Professor
Guseva Tatyana Ivanovna, Docent
Lavrova Larisa Yuryevna, Candidate of Technical Science
Sarsadskih Anastasiya Vadimovna, Assistant
Urals State University of Economics
62, March 8 St, Ekaterinburg, This email address is being protected from spambots. You need JavaScript enabled to view it.



Rumyantseva V.V., Turkova A.Y., Seregina O.A.Migration Management of Vegetable Oils in Muffins by Optimizing Formulations

  Tags: Liquid vegetable oil, binding fats properties, dietary fibre, the degree of migration.
Summaries: This article describes a way to reduce the degree of migration of liquid vegetable oils cakes by using raw materials that has binding fats properties, thanks to its special chemical composition of the hydrolyzate of oats, husks powder fruits and vegetables. It is concluded that a possible increase in the shelf life of cakes by slowing the process rancid fat component and reducing shrinkage.
Authors: Rumyantseva Valentina Vladimirovna, Doctor of Technical Science
Turkova Anna Yurievna,
Seregina Olga Aleksandrovna, student
State University - Education-Science-Production Complex
29, Naugorskoye sh. St, Orel, 302030; This email address is being protected from spambots. You need JavaScript enabled to view it.



Vilgotskaya I. News of Sweet Flavors and Aromas

Bazhenova E.N., Petrova E.A. "Sweet Opportunities" of Confectionery Products of Functional Purpose

EQUIPMENT AND SUPPLIES

Latest Technology of Flour Confectionery Products Production

CONTROL AND QUALITY

Rodnikova A.A., Kulikovskaya T.S., Sultanovich Y.A., Duhu T.A.Application of the Method of Accelerated Aging to Determine the Shelf Life of Refined Deodorized Sunflower Oil

  Tags: long-term storage, the conversion factor, mathematical modeling, peroxide value, a polynomial equation, polyethylene terephthalate (PET).
Summaries: Rapid method for establishing the shelf life is critical in determining the safety and quality products at an elevated (aggravated) temperature, followed by a comparative evaluation of the data obtained with the test results at the reference temperature storage. Practical interest is the development of similar methodologies for sunflower oil allowing for the storage. Data on the shelf life of sunflower oil refined deodorized and high oleic sunflower oil refined deodorized obtained at temperatures of 45, 35 and 20 degrees Celsius. Since the process of accelerated aging oils in bottles is long enough, it is convenient to use as a variant of this method accelerated aging of sunflower oil in the manufacture of preforms for PET bottles. The conversion factor for storage of sunflower oil in liter bottles at the reference temperature was 5.2. Dependence of the change indicator "Peroxide value" (PV) sunflower oil temperature and shelf life most reliably described polynomial equation third order.
Authors: Rodnikova Anna Arkadyevna, Candidate of Biological Science
Kulikovskaya Tatyana Semyonovna,
Research Institute of Rosrezerv Storage;
40, bldg. 1, Volochaevskaya St., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.
Sultanovich Yuriy Avramovich, Doctor of Chemical Science
Duhu Tamara Aslanbechevna, Candidate of Technical Science
Holding "Solar Products"
1, 2nd Krasnoarmeyskiy Tupik, Saratov, 410065



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