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Confectionary manufacture №1/2016


Magomedov G.O., Lobosova L.A., Zhuravlev A.A., Ozherelyeva M.V., Bykova A.S.Optimization of Whipped Mass Preparation without Egg-White

P. 6-10 Keyword: wheat flour, optimization, whipped filling products, functional products
Abstract: The primacy of the development trend of the modern food production should be the growing market presence of products featuring high consumer properties. The purpose of the study - formulation whipped confection on agar without egg white. As part of the goal to solve problems in justifying the choice of prescription components and the choice of optimal modes of preparation whipped mass. Using grade wheat flour instead of egg protein in the production of aerated confectionery - perspective and actual direction. Flour contains in its composition dietary fiber, micro- and macroelements (potassium, calcium, phosphorous, magnesium, manganese, selenium, vitamins - B1, B2, B4, B6, B9, B12, PP, E, K), which can improve the nutritional the value of the developed product. Whipped mass was obtained in the experimental sbivalnoy batch operation, technologies developed at the Department of bakery, confectionery, pasta and grain industries VGUIT. For the optimization of the preparation of whipped weight of the composition: wheat flour, water, citric acid, agar-sugar-molasses syrup, flavoring used experimentally-statistical approach. The main factors are selected duration churning with; speed of kneading, min-1. The output parameter is the bulk density of the resulting semi-whipped, g / cm3. The optimal value of getting whipped masses chosen: Duration churning weight - 379 s-1, the rotation speed of kneading - 651 min-1. These products have high organoleptic properties, higher nutritional value and low cost.
Authors: Magomedov Gazibeg Omarovich, Doctor of Technical Science
Lobosova Larisa Anatolyevna, Candidate of Technical Science
Zhuravlev Alexey Alexandrovich, Candidate of Technical Science
Ozherelyeva Marina Vasilyevna, Student
Bykova Anna Sergeevna, Student
Voronezh State University of Engineering Technology,
19, Revolyutsii Prospekt, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.

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Ryseva L.I., Linovskaya N.V. Modeling of Tempering Chocolate Semi-Finished Products - the Basis of Product Quality Improvement

P. 12-14 Keyword: quality, cocoa butter, temperindex, tempering, characteristic of crystallization, chocolate glaze, cocoa butter equivalent
Abstract: Ñacao butter substitutes (CBS) of lauric type are necessary raw material of the most confectionery masses and glazes, their stake in wares can arrive about 30-35?%. CBS of lauric type provide the organoleptic indicators, structure and stability of wares at storage of the confectionery. The purpose of research - the study of the properties of molded and glazed confectionery, developed on the basis of these fats in storage. Production and testing of samples of confectionery products were carried out in a Institute of e confectionery industry (Moscow). The glazed cookies and candy with filling fat based on natural and alkalized cocoa powder and imported and domestically CBS were produced. The organoleptic properties of samples in during storage under standard conditions at 18…21 ° C was studied. It was found that high organoleptic characteristics (flavor and taste) without fat bloom persisted for 3 months storage glazed cookies and candies for 4 months. With increasing periods of storage (more than 5 months) reduced consumer properties of confectionery products. It is shown that the fatty bloom are more prone to sweets, elaborated with natural cocoa - powder. The variation of fatty acid composition of glazed sugar cookies during storage was shown. It was revealed that on the surface migrates elaidic (trans) fatty acid that supports the dynamics of its accumulation in the glaze from 0 to 2.3?% during the storage of cookies. The migration occurs structural difference between semi glazed cookies and increases the probability of formation on the surface of fat bloom. The need for careful selection of fats for the production of multi-component confectionery - a pledge to improve the quality and increase the period of storage of the finished confectionery product.
Authors: Ryseva Larisa Ivanovna, Candidate of Technical Science
Linovskaya Nataliya Vladimirovna, Candidate of Technical Science
All-Russian Research Institute of Ñonfectionery 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.

Kirilenko N.M., Sukonkina E.B.New Types of Raw Materials in the Manufacture of Pastry Products

P. 16-18 Keyword: flour sweets, henomeles, rye flour, method of estimation, tasting, nutrition value
Abstract: In connection with the modern concepts of healthy food the questions connected with increase of a nutrition value of food, balances in them the main feedstuffs, decrease in power value are of special interest now. Due to flour of sweets the source of mineral substances, vitamins and other biologically active agents are henomeles (a Japanese quince) and rye flour. A research purpose was the development of recipes of flour sweets together with these ingredients and the estimation of their quality level by method of a multidimensional rating estimation. Work conducted in the Belarusian Trade and Economic University of Consumer Cooperatives (Gomel). Results of an estimation of the flour sweets quality made on basis of developed recipes testify that the studied samples conform to requirements of the standard. Products at which compounding there is a rye flour, have characteristic cracks on surfaces and more dark color. Products with addition of a grated henomeles have a specific taste - with a gentle note of sourness, in a break of products with addition of a grated henomeles in dough, its impregnations are visible. Results of an estimation of level of preference of flour sweets by method of a multidimensional rating estimation showed that the most preferable is sweet flour "Small pillows with henomelesy".
Authors: Kirilenko Natalya Mikhaylovna, Senior Lecturer
Sukonkina Elena Borisovna, Assistant
Belarusian Trade and Economics University of Consumer Cooperatives,
50, Prospekt Oktyabrya, Gomel, Belarus, 246029, 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.

Chugunova O.V., Leyberova N.V., Kryukova E.V.The Study of Biological Value of Non-Traditional Types of Flour

P. 20-22 Keyword: amino acid composition, buckwheat flour, corn flour, polbyanaya flour, vegetable protein, rice flour
Abstract: When assessing the quality of food and the total diet into account not only the amount of protein, but also and above all, its bioavailability, which may vary depending on the prescription components. Technological features of production of flour confectionery products depend on the physical properties and the amount of introduced additives. The best replacement of wheat flour in the production - another type of flour. Purpose - to study the amino acid composition of buckwheat, corn, rice and flour polbyanoy for their further use in the production of bread and pastry products. Research carried out at the Department of Food Technology of the Ural State Economic University. The content and amino acid composition was determined by ion exchange chromatography on amino-analyzer T 339. We used resin OSHIONFa (Czech Republic). Fractional composition of proteins established by Osborne method, the mass distribution of the protein fractions - by capillary zone electrophoresis. Analysis of amino-acid composition of flour unconventional showed that gluten cereal data in the mass yield of the animal by the number of essential amino acids such as lysine, threonine, tryptophan. Therefore, the problem of providing an optimal balance of essential nutritional factors due to the proper selection and combination of different types of proteins are currently relevant. The authors consider it advisable to use buckwheat, corn, rice and pea flour, especially in combination, in the production of bread and pastry products. For example, the rice and mix well cornmeal, flour products of these species have good organoleptic properties and the highest biological value. Furthermore, to compensate for protein efficiency ratio is advisable to introduce an additional plant material.
Authors: Chugunova Olga Viktorovna, Doctor of Technical Science
Leyberova Nataliya Viktorovna, Candidate of Technical Science
Kryukova Ekaterina Vladimirovna, Senior Lecturer
Ural State University of Economics,
62, 8 Marta St., GSP-985, Ekaterinburg, 620219, 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.

Izmaylova T.I.Nutritional Value of the Cake

P. 24-27 Keyword: grape oil, nutrition value, pectinaceous substances, cakes
Abstract: Confectionery are one of the most popular food. Among goods of the confectionery industry cakes have special value. This foodstuff possesses high organoleptic properties, contains a significant amount of carbohydrates in the structure. At the same time the lack of cakes of biologically active agents and imbalance of their oilseed structure puts a problem of increase of a nutrition value of these food. For production of cakes use of fatty raw materials of the phytogenesis possessing high biological efficiency is represented to the most rational. Grape oil belongs to such raw materials. This oil is steady at storage and possesses rather high biological efficiency, normalizes the main vital systems of an organism. Use of grape oil at production of flour confectionery is perspective also because this vegetable oil possesses the expressed antioxidant properties and is capable to prolong expiration dates of finished goods. Own researches of oilseed composition of grape oil confirmed biological efficiency of this food product. The perspective representative of food fibers in production of flour confectionery is pectin. This substance in rather large numbers contains in apples and belongs to natural structure to form. Pectins are known as the natural substances capable to bring ions of heavy metals and radionuclides out of a human body, forming with them complexes. The pectin received from apples is effective for prevention of cardiovascular, oncological diseases, presenilation of bodies and systems of an organism. For enrichment of pies pectinaceous substances it is necessary to be guided by use of cheap local raw materials. For enrichment of semi-finished products of cakes the autumn grade of apples of Titovka extended to territories of Perm Krai was chosen as us. The content of pectinaceous substances in the apples of a grade of Titovka which are grown up in Perm Krai makes 1,52±0,01?% and is at the average level in comparison with results of researches of other authors. Thus, grape oil and apple pectin allow to increase considerably biological efficiency and physiological value of cakes.
Authors: Izmaylova Tatyana Iosifovna, Senior Lecturer
Perm Institute (Branch)of Plekhanovs Russian Economic University,
57, Bulvar Gagarina, Perm, 614070, This email address is being protected from spambots. You need JavaScript enabled to view it.


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