Confectionary manufacture №1/2015
FOCUS: CONFECTIONERY OF THE XXI CENTURY
Magomedov M.G., Lobosova L.A., Zhuravlev A.A., Pushkar V.V., Titova N.A.Getting Marshmallow of Increased Nutritional Value Using a Sugar Beet Paste
| Keywords: marshmallow, concentrate sugarbeet paste, functional items Abstract: In the production of confectionery products using vegetable raw materials, which are rich with dietary fiber, macro- and micronutrients, is an urgent issue. A valuable raw material for marshmallow producing could be sugar beet products, such as concentrate paste with fraction of solids 45%. It is rich with dietary fiber, organic acids, macro-and micronutrients. Marshmallow samples were prepared in the laboratory. During production apple sauce was replaced with concentrated paste of sugar beet in terms of dry matter. Were investigated the effect of prescription components on whipped masses quality in the marshmallow production. Was determined the dependence on changing plastic strength of marshmallow mass of the curing duration. For the analysis of raw materials, semi-finished and finished products were used organoleptic, chemical, physical and microbiological methods. According to the research were developed the technology and recipe of marshmallow "Svetlychok" and "Mariana". The products are made on the basis of a concentrated sugar beet paste and have an enhanced nutritional value. In 100 g of the developed products the degree of satisfaction of daily needs is higher than in the control sample: fiber content by 2.5-3 times, calcium - 5.4 times the magnesium - 3-7, phosphorus - 3.5-4 times; reduced carbohydrate content of 6-7%. Was calculated the energy value of the developed products. It can be concluded that in the marshmallow production the replacement of sugar and apple puree with concentrated sugar beet paste (on dry substance) allows to enrich the chemical composition of dietary fiber, minerals, reducing the energy value. Were developed the projects of technical documentation (specifications, TI, RC). Authors: Magomedov Magomed Gasanovich, Candidate of Technical Science Lobosova Larisa Anatolyevna, Candidate of Technical Science Zhuravlev Alexey Alexandrovich, Candidate of Technical Science Pushkar Vera Vitalyevna, Candidate of Technical Science Titova Natalya Alexandrovna, Student Voronezh State University of Engineering Technology, 19,Pr. Revolyutsii, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kondratyev N.B., Rudenko O.S., Osipov M.V., Belova I.A., Savenkova T.V.To the Question of Determination of Apple Puree Content in Marmalade and Pastila Products
| Keywords: Macroelements, Marmalade, Monosaccharides, Сonfectionery products, Organic acids, Marshmallow, Apple puree Abstract: Apple puree is most frequently used as a fruit component in confectionery products. Mass fraction of fruit raw material characterizes the quality of products made on its basis. GOST R 53041-2008 "Confectionery and semi-finished confectionery products. Terms and definitions" regulates the minimum mass fractions of fruit raw materials in marmalade and marshmallow products of various kinds. However, the methodology of establishing the mass fraction of fruit raw materials in confectionery product has not been developed yet. The purpose of research was to develop a method for determination of the mass fraction of apple puree in confectionery products. To solve the problem is proposed to use a complex of parameters, including the mass fractions of malic and tartaric acids, potassium and magnesium, glucose and fructose. Abovementioned parameters of quality of marmalade and marshmallow products were determined by capillary electrophoresis by techniques developed in Institute of the confectionery industry (Moscow). A composition of the organic acids, macroelements and mono- and disaccharides in marmalade and marshmallow products of various kinds was studied. On the basis of the obtained results a method of determination of apple puree mass fraction in confectionery products was developed, general formula for the calculation of mass fraction of the raw fruit material in confectionery products was substantiated. Approbation of the developed method was carried out. The content of fruit raw material in samples of marshmallow products ranged from 4.0 to 27.0%, in marmalade samples - from 0 to 44.0%. A possibility of determination of the content of apple puree in marmalade and marshmallow products was shown, what allows to validate the requirements for the quality of incoming for the production fruit raw materials and to establish technological parameters of production to manufacture products with specified quality. Authors: Kandratyev Nikolay Borisovich, Doctor of Technical Science Rudenko Oksana Sergeevna, Head of Laboratory Osipov Maxim Vladimirovich, Candidate of Technical Science Belova Irina Alexandrovna, Junior Scientist Savenkova Tatyana Valentinovna, Doctor of Technical Science All-Russian Research Institute of Confectionery Industry, 20, bldg. 3, Elektrozavodskaya St., Moscow, 107023, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tipsina N.N., Prisukhina N.V., Tumanova A.E.Effect of blackberry powder on the quality and nutritional value of sponge cake
| Keywords: sponge cake, nutritional value, blackberry powder. Abstract: Increasing the range and biological value of food is closely linked to the use of new raw materials rich in biologically active substances. It serves as a source of wild blackberries. The purpose of research - to determine the effect of the powder on the quality of the biscuit blackberry. Technological scheme of prototypes includes the following operations: whipping egg melange with sugar, stirring knocked weight of flour, starch powder and blackberry. Quality of finished products was determined after 1 day after baking organoleptic and physico-chemical parameters. Establish the optimal dosage of powder - 15%. The compounding of sponge cake containing the powder blackberry. The products have gentle elastic crumb with thin uniform porosity, pleasant berry flavor and smell. Nutritional value biscuit increases: an increasing number of dietary fiber, minerals, energy value is reduced. Cost-effective production of the developed material - 22%. The use in confectionery manufacture powder and wild blackberries will expand the range of products of high nutritional value. Authors: Tipsina Nellya Nikolaevna, Candidate of Technical Science Prisukhina Natalya Viktorovna, Doctor of Technical Science Krasnoyarsk State Agrarian University, Institute of Suppliers and Producers Association of Expanded Polystyrene, 90, Mira St., Krasnoyarsk, This email address is being protected from spambots. You need JavaScript enabled to view it. Tumanova Alla Evgenyevna, Doctor of Technical Science Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Soldatova E.A., Mistenyova S.Y., Savenkova T.V.Specifications for Raw Materials as Part of Product Quality Control
| Keywords: wafer sheets, product quality, specifications, traceability Abstract: Any company is facing numerous problems related to the lack of information about what is happening with the product during the manufacturing process. The main reason for violations of the technology and failures in planning for the procurement of raw materials is the lack of reliable information about the raw materials used in the manufacture of the products of a certain party. One of the key requirements of Technical Regulations is traceability of raw materials and finished products, which requires a holistic view of the supply chain and orients enterprise on active partnerships with suppliers. The need to establish indicators of quality raw materials specific for a particular type of product, and capable of preparing stable quality of the finished product, is substantiated in the article. On the example of the production waffles are analyzed specific quality parameters of flour, are installed their optimal range and nature of the impact on quality of finished products. Based on the results of research the regularity of influence the quantity and quality of protein on the quality of the products are installed. It is shown that for the manufacture of waffles is necessary to use the flour with low protein content and low, elastic gluten (23-24%). The best indicator of flour ash content is 0.55%, exceeding the set value leads to an increase in viscosity of dough and the amount of scrap dough, also may provoke clogging of holes on the molding comb, excessive adhesion of waffle sheet and pollution of forms. Is revealed that required is smaller water to knead at low water absorption capacity of the flour, the minimum amount of damaged starch grains, thus saving energy when baking. Optimal particle size range of flour is about 50 microns. With decreasing the size of the particles of flour has grows their total surface and, consequently, the ability of water absorbing characteristics, however, if the flour particles are significantly more optimal value, the waffles will be too dense, heavy and glassy. Introduction of these indicators in the specification will allow to simplify the input control, increase the stability of the production and quality of finished products. Authors: Soldatova Elena Alexandrovna, Candidate of Technical Science Mistenyova Svetlana Yuryevna, Research Fellow Savenkova Tatyana Valentinovna, Doctor of Technical Science All-Russian Research Institute of Confectionery Industry, 20, bldg. 3, Elektrozavodskaya St., Moscow, 105023, This email address is being protected from spambots. You need JavaScript enabled to view it. |
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Ragalyova E.Y., Alyoshina L.D., Skokan L.E.The Main Aspects of Standardization in the Development of Regulatory Requirements for Gingerbread Products within the Customs Union
| Keywords: identification characteristics, interstate standard, methods of determination, gingerbread products, terms Abstract: This article highlights the development of regulatory documents to be provided by Gingerbreads in the GOST 15810-2014 "Confectionery. Gingerbread confectionery. General specifications" for quality assessment and identification of Gingerbreads. In this interstate standards are definitions for different types of gingerbread products. Each term is characterized by identification signs. For quality evaluation and identification of gingerbread products are developed appropriate methods of their determination. The GOST 15810-2014 "Confectionery. Gingerbread confectionery. General specifications" contains special labeling requirements, raw materials and methods of control. Authors: Ragalyova Ekaterina Ur'evna, Junior Scientist Alyoshina Ludmila Dmitrievna, Department Head Skokan Lyudmila Yevgenyevna, Doctor of Technical Science All-Russian Research Institute of Confectionery Industry, 20, bldg. 3, Elektrozavodskaya St., Moscow, 105023, This email address is being protected from spambots. You need JavaScript enabled to view it. |
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