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Rambler's Top100

Confectionary manufacture №5/2015

FOCUS: INNOVATIVE SOLUTIONS

Magomedov G. O., Plotnikova I. V., Lobosova L. A.Prospects for the Use of Molasses in the Production Technology of Low-Calorie Confectionery

P. 6-11 Keyword: candy, milk candy, low-calorie products, molasses
Abstract: Pastry traditional types have high calorie content and contain little macro - and microelements, vitamins. One of the ways to reduce the energy - use in the production of confectionery starch syrup instead of sugar. Purpose - the expansion of the range of functional confectionery products, reduced charoenrat and energy value, increased shelf life. The study was carried out at Voronezh state University of engineering technologies. Determined the dependence of the effective viscosity, the maximum shear stress shear rate of molasses at different temperatures and mass fraction of dry substances. With increasing velocity gradient viscosity of molasses decreases and reaches a minimum value when the velocity gradient 41 s-1. Proved that for the production of caramel it is better to use molasses, boiled until the mass fraction of dry substances - 84%. This allows to reduce the duration of high temperature exposure on sugar and prevent their decomposition on byproducts. Established quality indicators of caramel mass on the basis of starch and molasses vysokoshirotnoi in the process of boiling. With increasing temperature of boiling increases the mass fraction of dry and reducing substances, and data intensive processes occur with the use of vysokoshirotnoi molasses. Has developed the technology of caramel and milk chocolates on the basis of molasses. The color characteristics of the samples of caramel mass was determined in the RG system, using squaremetres method. Caramel on vysokoshirotnoi molasses the most intensely colored, has a rich yellow tint. Established quality indicators caramel: mass fraction of moisture is 2,1%, reducing substances - 45,6%, fat - 7,8%, titratable acidity of 1,7 deg. Determined viscosity properties of mammary masses. The nature of the curves shows that with the increase of the velocity gradient, the effective viscosity decreases. Found that when replacing sugar with molasses plastic strength is reduced by 12,2 kPa. Dairy mass-based molasses are well molded with humidity 10-11% and 60 °C. Thus, starch syrup can be used in the production of low-fat caramel and milk chocolates.
Authors: Magomedov Gazibeg Omarovich, Doctor of Technical Science
Plotnikova Inessa Viktorovna, Candidate of Technical Science
Lobosova Larisa Anatolyevna, Candidate of Technical Science
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.



Molchanova E. N., Grekova Y. V., Saitova M. E.New Index to Assess the Nutritional Value of Flour Confectionery Products

P. 12-14 Keyword: Quail metric estimation, food effectiveness index, flour confectionery, new indicator
Abstract: Pastries are not balanced by its chemical composition; they are characterized by high-calorie value due to the high content of fat and sugar. The main indicators, taking into account the nutritional value when optimizing the composition of specialized products were reviewed. The new indicator - food effectiveness INDEX (FEI) - was developed for quail metric assessment, reflecting the benefits of the nutritional value pastry in essential nutrients. It is calculated as the ratio amounts of protein and fiber to the amount of fat and carbohydrates, contained in 100 g of product. Products with lower fat and lower carbohydrates products will have the higher FEI. The values of the daily requirement of adults and children in key nutrients nutrients used to determine the numerical value of the new index. The proposed ranking FEI for flour confectionery products - "very low", "low", "optimal", "high", "very high".Pastries are the optimal FEI if the value of this index 17-24, low - at 10-17, high - at 24-28. The value of the FEI is different for specialized products for school feeding and people with a high intensity work. FEI is simple in calculations, necessary values for its calculation are contained in consumer information.
Authors: Molchanova Elena Nikolaevna, Candidate of Biological Science
Grekova Yulia Vladimirovna, Student
Saitova Margarita Eduardovna, Senior Lecturer
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.



Winners of the "Innovative Product" and "Network Select"

Skobelskaya Z. G., Semenov G. V., Larin S. A., Vavilova E. B.Chocolate Bar of High Nutritional Value

P. 16-18 Keyword: nutrition value, sublimated product, chocolate bar
Abstract: Nowadays in confectionary sector diversification of products with increased nutritional value is very common. The aim of our paper is to increase the nutritional value of a chocolate bar using a domestic cherry sublimate, which is produced applying modern technology. That's why there are almost all vitamins and minerals preserved in it. In this paper we used conventional organoleptic and physiochemical indicators as research techniques. To determine the inconsistency index a domestic device called "Sim-Reader" was applied. The research itself took place in the Moscow State University of Food Production. In formulation of the sublimate there are also nuts and wafers besides cherry and chocolate. The quality of the chocolate bar was estimated by the following criteria: organoleptic evaluation - 28 points, filling weight fraction - 20,0 ± 0,5%, moisture content - 2,3 ± 0,1%, inconsistency index - 0,00113 ± 0,0001 relative units. The latter index characterizes the density of component's disagreement in the formulation. This product is of high quality, because the value of inconsistency index is extremely small (approximately 0). The usage of the sublimate in the chocolate bar formulation helps human requirement to supply of organic acids, vitamin B2, calcium, magnesium, phosphorus and ferrum. Furthermore, the sublimate is natural flavouring and andcolouring agent itself.
Authors: Skobelskaya Zinaida Grigoryevna, Doctor of Technical Science
Semenov Gennady Vyacheslavovich, Doctor of Technical Science
Larin Sergey Alexeevich, Graduate Student
Vavilova Evgeniya Borisovna, 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.



Magomedov G. O., Ponomareva E. I., Magomedov M. G., Zhuravlev A. A., Lobosova L. A. An Innovative Method of Production of Concentrated Pastes from Fruits and Vegetables

P. 20-22 Keyword: concentrated fruit and vegetable pastes, functional products, the evaporation plant
Abstract: An important task of the food industry - production of new species, with the aim of improving the structure of the range, conserve scarce raw materials, and reducing charoenrat; development of functional products and long shelf life. The use of vegetable raw materials for local non-traditional species can contribute to the solution of this problem. Fruit and vegetable pasta is a valuable food products that can be used as intermediates in confectionery, baking, dairy, food concentrates industry to produce products of high nutritional value. Fruit and vegetable purees have pronounced structural-viscous or pseudo - plastic properties and concentration form a very viscous mass. At the beginning of the concentration that leads to a rapid increase in the viscosity of the concentrate mass and reduce evaporation. With increasing temperature the mass is burnt, and its color and taste change. Therefore, for concentrating fruit and vegetable purees, you must use the equipment in the design which take into account the possible rheological and thermal problems. The Department of technology of bread, pastry, pasta and grain processing industries of the Voronezh state University of engineering technology has created a system for producing concentrated semi-finished products in the form of pastes. It contributes to the quality of the finished product as a result of intensification of concentration, reduce material and energy costs, increase performance.
Authors: Magomedov Gazibeg Omarovich, Doctor of Technical Science
Ponomareva Elena Ivanovna, Doctor of Technical Science
Magomedov Magomedov Gasanovich, Candidate of Technical Science
Zhuravlev Alexey Alexandrovich, Candidate of Technical Science
Lobosova Larisa Anatolyevna, Candidate of Technical Science
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. , 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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