Confectionary manufacture №4/2015
TOPIC OF THE ISSUE. QUALITY AND SAFETY OF PRODUCTION
Providing the Population with Safe and Quality of Food Pro-ducts
Chubenko N.T. New rules for the Production of Bakery and Confectionery Products. Requirements for the Conditions of their Generation, Storage and Sale
Magomedov G.O., Lobosova L.A., Magomedov M.G., Savvin P.N., Ozherelyeva M.V.Influence of Vegetable Powders on the Quality of Whipped Products
| P. 11-13 | Keyword: particle fineness, table beet and pumpkin vegetable powder, whipped products, functional items, colority Abstract: To make the whipped confections of a certain color and flavor we apply artificial coloring agent and flavors, but it is possible to use natural vegetable powder raw materials. Main aim of the research is to investigate the possibility of applying pumpkin and beetroot powderas an enriching additive, which give color and flavor to whipped product. The research was undertaken at Voronezh State Technological University. Whipped mass was produced by mechanical stress on the components that make up the semi-whipped recipes: high-grade wheat flour, agar-sugar-treacle syrup, table beet (pumpkin)powder, citric acid. Was determined the size of air bubbles and their percentage to a rated area of whipped mass, which were prepared using dresser (beet and pumpkin powder). Determined that the fraction of air bubbles measuring less than 0.3 mm is dominant. To determine the effect of vegetable powders on color intensity of whipped products was applied colority method.For objective assessment of the products color in the cut was applied skanerometrial method with using computer imaging in color mode RGB. With increasing dosage beet powder of 5 to 15% the intensity of the color in samples decreases in the 29,06-42,16 standard unit color. Were defined organoleptic quality of whipped products: taste and smell are distinct, common to such product, without foreign flavor and smell; structure is uniform and fine-pored, the shape is round with a smooth surface. Authors consider that,new whipped products will be in demand, as they have the original resalable condition, the new formulation, reduced energy value, increased food and biological value, low prime cost. Authors: Magomedov Gazibeg Omarovich, Doctor of Technical Science Lobosova Larisa Anatolyevna, Candidate of Technical Science Magomedov Magomed Gasanovich, Candidate of Technical Science Savvin Pavel Nikolaevich, Candidate of Technical Science Ozherelyeva Marina Vasilyevna, Student Voronezh State University of Engineering Technology, 19, Pr. Revolyutsii, Voronezh, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Larikova A. Secrets of Thermostable Filling
Voronina M.S., Makarova N.V.Content Study of Primary and Secondary Oxidation Products in the Fat Phase of White Oil Biscuit with Use of Antioxidants
| P. 15-18 | Keyword: antioxidants, biscuits, fat fraction products, confectionery, lipids, oxidation products Abstract: This article describes the main semi-finished pastries and cakes - cake. Investigated range of semi-finished biscuit according to the members of the biscuit dough fruit ingredients and method of production. Objective: To study the oxidation state of semi-finished biscuit powder marc berries. Set out the process of lipid, one of the main problems of loss of quality food. Described the action of antioxidants on the concentration of primary and secondary oxidation products, making it unfit for consumers and limits its shelf life. The results of the research content of primary and secondary oxidation products biscuit immediately after preparation, and sample stored for five days with the addition of the powder from the pomace berries with antioxidant properties in an amount of 10?% by weight of the biscuit. As a control, used was a white sponge oil without additives. Quality indicators: acid, peroxide, and anizidinovoetioburbiturovoe number. According to the study found that the addition of powders of berries biscuit dough reduces the concentration of free fatty acids on the fifth day, compared with a control sample in the biscuit with the addition of the powder from the marc cherry - 30?%, black currant - 37?%, chokeberry - on 45?% of blueberry - 45?%. Accumulation of peroxide compounds (peroxides and hydroperoxides) is reduced by the fifth day when compared with the control sample in sponge powder with addition of cherry husks - 78?% blackcurrant - 66?% Aronia - 93?% of blueberry - 83?%. The concentration of aldehydes (secondary oxidation products) is reduced by the fifth day, compared with a control sample in the biscuit with the addition of the powder from the marc cherry - 84?%, black currant - 84?%, chokeberry - 76?%, blueberry - by 66?%. And the content of dialdehydes and malondialdehyde (MDA) in biscuits with additives powders from marc berries decreases linearly in time keeping. Authors: Voronina Marianna Sergeevna, Graduate Student, Makarova Nadegda Viktorovna, Doctor of Chemical Science, Samara State Technical University, 244, Molodogvardeyskaya St., Samara, 443100, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Skokan L.E., Rudenko O.S., Osipov M.V., Kondratyev N.B., Parashina F.I.Lipase as One of Factors of the Confectionery Competitiveness
| P. 19-21 | Keyword: fat of lauric group, confectionery products, quality control, lipase, microbiological control Abstract: The main causes of soapy taste of confectionery are hydrolytic processes with participation of enzymes of group of lipase. Almost all spore-forming bacteria have lipolytic activity. When using fat of lauric group myristic and lauric fatty acids formed after hydrolysis cause an undesirable soapy taste of products. Studying of lipase influence on organoleptic characteristics of confectionery was the purpose of this work. Research conducted in the Institute of the confectionery industry (Moscow). The method for the determination of lipase based on oxidation of indoxyl aсetate by air oxygen in presence of enzymes of group of esterases and formation of blue pigment with various intensity was used. Half of samples of baked semi-finished products, substitutes of milk fat and cocoa butter fat, more than half of samples of fat filling, cocoa powder and of non-fat containing dried egg whites exhibited lipolytic activity due to contamination by microorganisms. In order to establish the causes of deterioration of glazed confectionery products lipase activity in parts of the glazed biscuit cake with fat filling was studied. Lipase was detected only in the fat filling. Detected increasing of a level of lipase activity from 1-2 to 6-8 points in all parts of the product after storage during one month was caused by moisture and fat migration processes. Thus, concentration of lipase in the raw materials and confectionery products depends on their microbiological contamination; moisture or fat migration causes undesirable changes in confectionery products; microbiological control of confectionery and raw materials is required; special attention should be paid to the pastry made with fat of lauric group. Authors: Skokan Lyudmila Evgenyevna, Doctor of Technical Science Rudenko Oksana Sergeevna, Head of the Laboratory Osipov Maxim Vladimirovich, Candidate of Technical Science Kondratyev Nikolay Borisovich, Doctor of Technical Science Parashina Faina Ivanovna, Candidate of Chemical Science Research Institute of Сonfectionary Industry, 20, bldg. 3, Elektrozavodskaya St., Moscow, 107029, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kozlovskaya A.E., Blagoveschensky I.G., Karelina E.B., Blagoveschenskaya M.M.Application of Computer Recognition System to Control the Output Quality Indicators of Wafers
| P. 22-24 | Keyword: waffles, quality, computer vision, organoleptic indicators Abstract: Waffles are a specific type of the flour confectionery which are allocated, as a rule, with the corrugated surface. Waffels are make on the stream conveyor line, however the process of automation of production of wafers in Russia don't pay due attention. Work purpose: development of the automated system of recognition of quality of a product by means of a color kvalimetri. Work is performed at Moscow State University of food productions. The possibilities have been studied and a method was provide for qualitative assessment of organoleptic and visual indicators of waffles with fat filling by introducing a system of computer vision. The existing methods of valuation of the product, which is made by man using different classification table were analyzed. To eliminate the human factor in the inspection of the product quality is proposed to implement an automated system. This system recognizes certain specified characteristics on various quality parameters in accordance with GOST. Systems equipped with a special optical sensors and selected additional components that will achieve the goal. The proposed implementation in the article of the computer vision module to detect product quality is a new approach to the problem of evaluating the output indicators of product. The practical application of these developments will improve the efficiency of the process, lead to lower costs, will produce consistently high quality product that may increase the demand for products. Authors: Kozlovskaya Anastasia Eduardovna, Graduate Students Blagoveshchenski Ivan Germanovich, Graduate Students Karelin Ivan Germanovich, Senior Lecturer Blagoveshchenskaya Margarita Mihailovna, Doctor of Technical Sciences Moscow State University of food productions Moscow, 125080, Volokolamskoeshosse, 11. This email address is being protected from spambots. You need JavaScript enabled to view it. |
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Skobelskaya Z.G., Butin S.A., Sedova M.N.Chewing Marmalade with Functional Properties
| P. 31-32 | Keyword: masticatory fruit jelly, functional properties, linseed oil, nutritional value Abstract: Inconsistent with the principles of healthy eating in most of the population and poor environment - factors that increase the risk of diseases of the cardiovascular system. In this regard, one of the objectives is the creation food product enriched with functional ingredients. Investigations related to the development of masticatory fruit jellies functionality. As an additive, imparts functional properties marmalade, using linseed oil, containing more than 60?% omega-3 and omega-6 fatty acids. We used the method of design of experiments to determine the optimal number of domestic linseed oil in the formulation of chewing marmalade. Quality marmalade characterize the organoleptic, physico-chemical, structural, mechanical and informational indicators. We developed the compounding and technology for the production of chewing marmalade with functional properties "Rainbow" with indicators of quality: score 27.8; mass fraction of moisture on 20.05; the acidity of 10.2 degrees; strength 9.63 Pa; elasticity of 1.21 mm.; unsystematic nature of 0.002. We calculated nutritional and energy value of masticatory fruit jelly with functional properties. Samples marmalade tested in the laboratory of the State Organization "Institute of Nutrition" RAMS, which resulted in the confirmed functional properties of the product. The compounding and technology are tested under production conditions. As a result of the test confirmed the high quality of the product. Authors: Skobelskaya Zinaida Grigoryevna, Doctor of Technical Science Butin Sergey Anatolyevich, Graduate Student Sedova Marina Nikolaevna, Student 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. |
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