Confectionary manufacture №2/2015
THEME OF THE ISSUE: INGREDIENTS FOR MODERN PRODUCTS
Magomedov G.O., Magomedov M.G., Lobosova L.A., Litvinova A.A., Arsanukaev I.K., Zhurakhova S.N.The use of Concentrated Paste Made of Artichoke in the Production of Marmalade
| P. 6-9 | Keyword: girasol concentrated paste, marmalade, stevioside, functional items Abstract: Relevant objective in the production of confectionery products is the usage of vegetable raw materials, rich in dietary fiber, macro- and micronutrients, inulin. Girasol concentrated paste is rich with such raw materials. The paste was received in the laboratory. Were determined its organoleptic, physical and chemical properties, chemical and amino acid composition. In samples of jelly-vegetable marmalade sugar was replaced with the concentrated girasol concentrated paste in an amount of 20-40?% by weight of a mixture of prescription and stevioside in the amount of 0,11-0.23?%. Investigated the effect of different doses of girasol concentrated paste and stevioside on quality indicators in the marmalade production. Was found out the dependence of the change of jelly mass plastic strength and the curing duration. For the analysis of raw materials, semi-finished and finished products used organoleptic, chemical, physical methods. According to the research was developed the technology and recipe of marmalade "Top-top" with the enhanced nutritional value on the basis of concentrated girasol paste. The marmalade based on a concentrated paste contains more useful components, than in the control: dietary fiber - 14.8 times, 2 times sodium, calcium - 2.5 times, magnesium - 4 times, phosphorus - 10.5 times, iron - 40 times. Was calculated the energy value of the developed products. Was developed a method of forming marmalade with a vacuum syringe of continuous action. Based on these studies we can conclude that the use of a girasol concentrated paste and stevioside allows to enrich marmalades chemical composition with dietary fibers, minerals, lower energy value. Authors: Magomedov Gazibeg Omarovich, Doctor of Technical Science Magomedov Magomed Gasanovich, Candidate of Technical Science Lobosova Larisa Anatolyevna, Candidate of Technical Science Litvinova Anastasia Andreevna, Candidate of Technical Science Arsanukaev Issa Hasievich, Candidate of Technical Science Gurahova Svetlana Nikolaevna, 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. |
Voronina M.S., Makarova N.V.Influence of Additives from Berries on Organoleptic Semifinished Biscuit
| P. 10-13 | Keyword: biscuit, confectionery, biscuit cake mix, berries, puree, juice concentrate, pomace. Abstract: Abstract One of the ways to solve the problem of increasing food quality and expanding resource base - the use of local raw commodity, which can be used in food as fresh, and in revised form. This approach can significantly improve the qualitative composition of a balanced diet, to enrich it with the missing food and biologically active substances, as well as gives the product a nice appearance and flavor. An organoleptic analysis biscuit containing a variety of products processing berries. Determine the condition of the surface, shape, taste, color of the finished product, and crumb structure. The effect of puree, powder and concentrated juice cherries, black currants, aronia, blueberry quality biscuit. Established which of the displayed processing berries are best suited for use in the preparation technology biscuit. The introduction of various additives in the form of powders allows to diversify the range of products, while maintaining its beneficial properties. Biscuits containing powders marc berries are the most appropriate level of the studied parameters. Since cooked ready meal prepared from non-traditional raw materials, sensory analysis conducted on the desirability of their consumer. To this end, studies were conducted with newly developed products additives from berries by the method of assessing consumer on a nine-hedonic scale. Found that the introduction of additives in the form of puree juice concentrate and do not allow to obtain products with acceptable properties. Powders of berry marc well suited for the preparation of the biscuit. Biscuits containing them, have the best level of the studied parameters. Authors: Voronin Marianne Sergeevna, Graduate Student Makarova Nadezhda Viktorovna, Doctor of Chemical Sciences Samara State Technical University, 443100, Samara, ul. Molodogvardiis'ka, d. 244, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Chugunova O.V., Zavorokhina N.V., Mysakov D.S.Use of Xanthan Gum as a Structurant in the Production of Semifinished Biscuit
| P. 14-17 | Keyword: biscuit, gelation, xanthan gum, pectin, consumer properties, the structure of the product. Abstract: The article covers the main directions of the use of various structure-formers in food. The data on gelling ability Apple pectin in comparison with xanthan gum. The possibility of using xanthan gum in the technology of production of flour confectionery products, as agent for slowing down the processes of conversion of starch due to protein-carbohydrate and protein-lipid interactions, formed when using xanthan gum and egg powder in the process of kneading and baking biscuits, bringing down the process of ochertaniya and speed of removal of moisture during storage. It is established, that biscuit semi-finished products, baked using xanthan gum have delicate structure and level surface of semi-finished baked. When cutting into layers of sponge cake does not crumble. Partial replacement of melange egg powder and xanthan gum promotes greater shortening and tenderness products, slightly influence of porosity and the height of the product. The increase in the number of water has significantly improved the quality of sponge cake mix: decreased density and improved product structure, sponge cake mix became more air and porous compared with other samples. Authors: Chugunova Olga Viktorovna, Doctor of Technical Science Zavorokhina Natalia Valerievna, Doctor of Technical Science Mysakov Denis Sergeevich, Graduate Student Ural State University of Economics, 62, 8 Marta St., Ekaterinburg, 620219, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Ryseva L.I., Linovskaya N.V., Polyakova S.P., Skokan L.E.Investigation of Lauric Cocoa Butter Substitutes Such as in the Production of Semi-Finished Confectionery and Storage of Finished Products
| P. 18-20 | Keyword: glaze, fat-cocoa butter substitute of lauric type, confectionery mass, quality, storage. Abstract: Cocoa butter substitutes (CBS) of lauric type is mainly used as the fat component of the confectionery mass (glaze). CBS affect the structure of semi-finished products and the processes occurring during storage, as well as determine the shelf life of products. CBS of lauric type both imported and domestically produced are on the commodities market. An integrated approach to assessing the quality of CBS of lauric type for all indicators will make the right choice for this important component of the prescription. The purpose of research was to study parameters of quality, especially the use CBS of lauric type and change the properties of molded and glazed confectionery produced with the use of these fats in storage. Studies of raw materials and finished products was carried out under Institute of confectionary industry (Moscow). The physical and chemical and microbiological indicators of natural, cocoa powder processed with alkali and natural cocoa powder with addition of the shell of the cocoa bean ground was studied. It is shown that microorganisms of the shell of the cocoa bean ground increase and provoke risk of emergence of "soap" smack in confectionery semi-finished products in the course of storage. It is established that in spite of the fact that domestic fat - cacao butter substitute (CBS) of lauric type, is characterized considerably by the different duration of crystallization in comparison with an import sample, the confectionery semi-finished products developed with use of two samples of fats have the similar characteristic of crystallization. The organoleptic indicators of quality of the confectionery tiles developed on the basis of CBS of both an import, and domestic production after 6 months of storage practically didn't change and had an appreciation was shown. The increase in periods of storage (more than 6 months) reduces organoleptic properties of confectionery production irrespective of the country - the producer of the studied CBS of lauric type. Authors: Ryseva Larisa Ivanovna, Candidate of Technical Science Linovskaya Nataliya Vladimirovna, Candidate of Technical Science Polyakova Svetlana Petrovna, Candidate of Technical Science Skokan Lyudmila Yevgenyevna, Doctor of Technical Science All-Russian Research Institute for the Confectionery Industry, 20, bldg. 3, Elektrozavodskaya St., Moscow, 107023, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Gonchar V.V., Vershinina O.L., Roslyakov Y.F.Production Technology of Raw Gingerbread Products Using Non-Traditional Vegetable Raw Materials
| P. 22-23 | Keyword: biological value, derived from the root yakon, wheat flour, raw gingerbread products. Abstract: Article is devoted to the development of technology raw gingerbread products increased biological value using a mixture of wheat flour and bread flour obtained from the root yakon. Presents the chemical composition of the root yakon having unique curative properties. As the object of the studies used the flour obtained from the root yakon. The expediency of using a mixture of wheat flour and flour derived from the root yakon in the production of new varieties of raw gingerbread products increased biological value. The technology of preparation of the new product grade raw gingerbread comprising mixing wheat bread flour and the flour grade 1, obtained from the root yakon in a weight ratio of 8:1. Prototypes raw gingerbread products on the fracture is not visually different from the control sample, but had a lower density and increased volume by increasing their porosity. It has been established that the obtained cakes have a higher biological value. Authors: Gonchar Viktoriya Viktorovna, Candidate of Technical Science Vershinina Olga Lvovna, Candidate of Technical Science Roslyakov Yuriy Fyodorovich, Doctor of Technical Science Kuban State University of Technology, 2, Moskovskaya St., Krasnodar, 350072, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Predybaylo A.V. Cocoa Butter Equivalents - New Horizons of "EFCO"
PRODUCTION TECHNOLOGY
Butin S.A., Skobelskaya Z.G.Modern Storage Technology of Chewing Marmalade
| P. 26-29 | Keyword: masticatory fruit jellies, methods and periods of storage functional properties. Abstract: In the process of creation of confectionery one of the main tasks of the technologist is the justification of terms of their storage. Authors of article developed a compounding and technology of the production of masticatory fruit jelly, enriched with the polynonsaturated fatty acids w-3 and w-6, their source is linseed oil. Purpose of the research - the defiction of periods of storage of masticatory fruit jelly of a functional purpose. They stored samples of masticatory fruit jelly in special cameras where maintained temperature of 16 ± 2 degrees and relative humidity of air 70 ± 2 %. For one party of fruit jelly was applied matrix processing by means of the domestic device IVA-1. The others conditions of storage remained former. During period of storage they investigated organoleptic, physical and chemical, rheological and informational indicator of quality of fruit jelly. Reveal that at its storage in two ways organoleptic indicators decreased on 36.8 and 33.9%; mass fraction of moisture on 5.7 and 5.5%; mass fraction of the reducing substances on 0.7 and 0.6%; acidity on 1.1 and 1.0%; the general deformation on 25.2 and 20.5%, elastic deformation on 46.9 and 36.5% accordingly. Complex index of quality of masticatory fruit jelly, characterizing the degree of coordination of components in compounding and defined on the domestic device Seam-Reader, grew on 17.3 and 16.2%. Established that good quality of fruit jelly conserved in the first way, remains during 12 weeks, in the second way - 13 weeks. (thus improves on 8%) Authors: Butin Sergey Anatolyevich, Graduate Student Skobelskaya Zinaida Grigorievna, 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. |
Berezovsky Y.M., Kaloshin Y.A., Andreev V.N.The Temperature Distribution at Drawing Caramel Harness
| P. 30-31 | Keyword: the differential equation of heat exchange, an interval of temperatures, caramels a plait, сaramels weight. Abstract: In article the theoretical analysis of a temperature field in caramels a plait is carried out at formation by its method of an extract. In the plait shaper to the car there are some sites of an extract of a plait. Stability of the sizes of a plait defines stability formed then from it caramel. Stability of temperature of a plait both on length and on section very important indicator of quality of formation карамельного a plait. In work the cooling problem caramels a plait is considered. The help data on warmly physical to properties caramels weights in the range of temperatures, characteristic for the given process is used. The estimation is given an interval of temperatures in a plait on radius and length and conformity to its technology requirements. Results of the analysis can be used for perfection of technological process of formation caramels a plait, and also at designing for to pull a plait the cars. Authors: Berezovsky Yuriy Mikhaylovich, Doctor of Technical Science Research Institute of Refrigeration Industry, 12, Kostyakova St., Moscow, This email address is being protected from spambots. You need JavaScript enabled to view it. Kaloshin Yuriy Arkadyevich, Doctor of Technical Science Andreev Vladimir Nikolaevich, Candidate of Technical Science Moscow State University of Technology and Management named after K. G. Razumovsky, 73, Zemlyanoy Val St., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
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