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Rambler's Top100

Confectionary manufacture №3/2014

THEME OF THE ISSUE: HIGHLIGHTS – PRODUCT QUALITY AND SAFETY

Magomedov M.G., Lobosova L.A., Arsanukaev I.K., Barsukova I.G., Bykova A.S. Application of Jerusalem Artichoke Powder in Praline Mass Production

  Tags: girasol powder, pralines, girasol.
Summaries: Was proved the choice girasol powder in praline production and described the quality indicators of girasol powder. Praline candy mass was prepared in the laboratory on an experimental mix-forming machine with a heating jacket and a Z-shaped arms. Powdered sugar was replaced with girasol powder in an amount of 50%, 70%, 100%.
Investigated rheological properties of the masses and found out dependences of the effective viscosity of candy mass on the velocity gradient. The dependence of the effective viscosity on the velocity gradient is the same for these masses. With the increase in the effective viscosity of the velocity gradient praline mass gradually decreases due to the destruction of coagulation structures. When we add the girasol powder instead of powdered sugar in the praline mass changes the effective viscosity. With increasing dosage of the powder the viscosity increases.
Defined organoleptic and physico-chemical qualities of the products. The best indicators of the quality of the samples have a 70% replacement of powdered sugar on the powdered roots of the girasol.
Authors: Magomedov Magomed Gasanovich, Candidate of Technical Sciences
Lobosova Larisa Anatolievna, Candidate of Technical Sciences
Arsanukaev Issa Hasievich, Candidate of Technical Sciences
Barsukova Irina Georgievna, Applicand
Bykova Anna Cergeevna, Student
FSBEI VPO "Voronezh State university of Engineering technology"
Voronezh State University of Engineering Technology,
19, Prospekt Revolyutsii. Voronezh, Russia, 394036



Prisukhina N.V., Tipsina N.N., Tumanova A.E. Influence of Cranberry Semis on the Quality and Nutritional Value of Marmalade and Biscuit

  Tags: sponge cake, cranberries, marmalade, fruit paste, nutritional value, powder.
Summaries: Materials of this article are focus on the actual problem of improving the nutritional value of confectionery. The problem is solved by using the paste and powder in the production of flour confectionery and sugar confectionery products, made from a residue of a cranberry - waste of juice production. The range of possible use of cranberry semi-finished products in recipe of confectionery has been found. Increase the nutritional value of new developed products over the traditional products has been demonstrated.
Authors: Prisukhina Natalya Viktorovna, Candidate of Technical Science
Tipsina Nellya Nikolaevna, Doctor of Technical Science
Krasnoyarsk State Agrarian University,
90, Mira St., Krasnoyarsk
Tumanova Alla Evgenyevna, Doctor of Technical Science
Moscow State University of Food Production,
11, Volokolamskoe Shosse, Moscow, 125080



Lesnikova N.A., Lavrova L.Y., Bortsova E.L. Efficiency of the Use of Unconventional Raw Materials in the Production of Cookies

  Tags: biologically active substances, organoleptic and physico-chemical quality indicators, flour of rapeseed.
Summaries: The effectiveness of the use unconventional of raw materials in the production of biscuits
One of the most promising technologies to extend the range of confectionery products is the technology of enriching the production of biologically active substances, which are used as sources of non-conventional plant material, such as rape.
Designed recipe shortcrust pastry and chocolate with the addition of 25?% of the powder to the weight of rapeseed meal and reducing the dosage of butter at 15?% of the prescription.
The results of the study found that the use of rape seed powder in the manufacture of butter biscuit possible to expand the range of products functional orientation and reduced calorie increase the biological value of the product.
Authors: Lesnikova Nataliya Alexandrovna, Senior Lecturer
Lavrova Larisa Yuryevna, Candidate of Technical Science
Bortsova Ekaterina Leonidovna, Candidate of Economical Science
Ural State University of Economics,
62, 8-go Marta St., Ekaterinburg



Kryukova E.V., Graschenkov D.V., Leyberova N.V., Chugunova O.V. Influence of Eincorn Flour on the Quality of Rich Cookies

  Tags: spelled Volga, pastry, organoleptic characteristics, sand cake mix, butter biscuits.
Summaries: The possibility of application in production of flour confectionery products albanoi flour, which is rich in essential amino acids, iron, magnesium, vitamins (PP, B1, B2), but to date, not been used in the technology of flour confectionery products. The main goal was to study the influence albanoi flour quality fancy biscuits and establishing optimal dosage. The subject of research is the Volga spelt - dbusername grown in Kukmor region of the Republic of Tatarstan. Volga spelt has a number of important biological features: the culture is not demanding in terms of cultivation, soil and climatic conditions, has a wide ecological flexibility, has precocity, drought, cold and other valuable traits.
The influence of different ratios albanoi and wheat flour on the organoleptic and physical-chemical indicators in the production of flour confectionery products. It is established that the application of albanoi flour in the recipe shortbread cookies appropriate, because Polyana flour characterized by high content of protein, fiber, better taste properties. Optimum values of the mass fraction of the contributed prescription components. Application albanoi flour in production of flour confectionery products allows to expand assortment.
Authors: Kryukova Ekaterina Vladimirovna, Senior Lecturers
Graschenkov Dmitriy Valeryevich, Senior Lecturers
Leyberova Nataliya Viktorovna, Candidate of Technical Science
Chugunova Olga Viktorovna, Doctor of Technical Science
Ural State University of Economics,
62, 8th Marta St., Ekaterinburg, 620210



Miroshnikova T.N. Filling Fat Selecting Based on Eutectic Interactions with Fat for Fillings – a Pledge of Sweets Quality

Polyakova S.P. Ensuring the Safety of Confectionery Products

  Tags: Safety of confectionery products, HACCP, coliforms, the program "HIMBEZ", chemical contaminants.
Summaries: There is carried out the analysis of the organization of the monitoring system of safety at the confectionery enterprises.The conducted research, confectionery products, 75% of the samples of the products identified coliforms, contamination which might occur only in production, due to the poor sanitary processing. Developed a program for calculating the allowable levels of chemical contaminants in the product.
Developed technology of improvement of the sanitary state of confectionery production, based on innovative principles of effectiveness evaluation detergents.
Necessity of application of system of management of safety of manufacture of confectionery products on all technological circuit.
Authors: Polyakova Svetlana Petrovna, Candidate of Technical Sciences
Scientific Research Institute of Confectionery Industry
20, Elektrozavodskaya St., Moscow, 105023



Svyatoslavova I.M., Savenkova T.V. Retailers Requirements to Manufacturers of Confectionery Products in the Context of Globalization of Trade Relations

  Tags: IFS, BRC, retail, system HACCP, GMP, ISO.
Summaries: This paper surveys the state of the Russian retail market and its trends. The example of two international standards BRC and IFS requirements considered retailers to manufacturers of food safety and product quality.
Authors: Svyatoslavova Irina Mikhaylovna, Candidate of Technical Science
Savenkova Tatyana Valentinovna, Doctor of Technical Science
Scientific Research Institute of Confectionery Industry
20, Elektrozavodskaya St., Moscow, 105023



Results of the Contest «Best Product 2014»

The Winners were Awarded Prizes

Kirpichenkova O.M., Obolkina V.I., Krapivnitskaya I.A. Use of Vegetable Puree to Improve the Quality of Gingerbread

  Tags: quality, carrot puree, vegetable puree, gingerbread, bound moisture, pumpkin puree.
Summaries: The paper presents the results of research to create the technology of gingerbread with the use of glucose-fructose syrup, carrot and pumpkin vegetable puree. The vegetable puree using makes it possible to increase the nutritional value of carrots, organoleptic properties (color, texture), contributes to the products quality preserving during the storage through moisture binding by dietary fibers and pectin.
Authors: Kirpichenkova Oksana Nikolaevna, Graduate Student
Obolkina Vera Ilyinichna, Doctor of Technical Science
Krapivnitskaya Irina Alekseevna, Candidate of Technical Science
National University of Food Technologies, Ukrain
68, Vladimirskaya St., MPS, Kiev-33, 01601



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