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Rambler's Top100

Confectionary manufacture №2/2016

THEME OF THE ISSUE: THE INGREDIENTS FOR MODERN FOOD

Scheglova I.D., Molchanova E.N., Indisova G.E., Selischeva N.G.Production of Raw Carrots from Triticale Flour 96% Yield

P. 6-9 Keyword: biologically active substances, green tea, gingerbread, the method of production, triticale
Abstract: The paper is devoted to optimization the composition of food components of ðrjanik (gingerbread cookies) as a result of the enrichment of biologically valuable food ingredients. The research was conducted at the Moscow state University of food production. Objective: to explore the possibility of replacing the wheat flour from triticale flour 96% extraction rate of in the recipe of ðrjanik. Such triticale flour include the peripheral parts of the grain and, consequently, an increased amount of dietary fibers, essential amino acids, vitamins, minerals, therefore, it has high nutritional value. Prjanik samples were prepared with replacement wheat flour 10, 20, 50 and 100% triticale flour. Control were ðrjanik "Simferopol" from wheat flour of I grade. Traditional laboratory baking techniques and analysis were used. When dosages of a flour triticale was at 10 and 20%, dough structure and quality of the finished products were similar to the sample of wheat flour, but the biological value of the products rose slightly. When replacing half wheat flour for flour triticale extraction rate of 96%, optimization of the structure of the dough and quality of finished products was obtained by reducing the sugar in the recipe from 54.5% to 50-40%. It also allowed slowing down the staling of products. If wheat flour is replaced by triticale flour completely, the dough structure was sticky and was incapable of forming. The problem was solved by the introduction in the recipe of crushed green tea leaves in an amount of 3-5% by weight of flour. In previous studies it was demonstrated the potential water absorption of tea, its strengthening effect of polyphenols on the gluten proteins, this was used in this study. Green tea contains biologically valuable ingredients in high concentrations; therefore its use is an additional factor of optimization of ðrjanik, containing flour of triticale.
Authors: Scheglova Irina Dmitrievna, Candidate of Technical Science
Molchanova Elena Nikolaevna, Candidate of Biological Science
Idisova Galina Evgenyevna, Candidate of Technical Science
Selischeva Natalya Gennadievna, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Magomedov G.O., Lobosova L.A., Magomedov M.G., Zhurakhova S.N., Magomedova A.Z.Technology of Enriched Fruit and Fruit Jelly Production

P. 10-12 Keyword: agar, marmalade, enriched products, mashed aronia, barley malt extract, fructose
Abstract: Marmalade products to impart flavor and color dyes and fragrances are used. For this purpose, you can use a natural plant material, such as mashed aronia. Objective: To determine the possibility of using mashed aronia as enriching additive that imparts color and flavor Fruit jelly product, and fructose and barley malt extract - to reduce saharoemkosti. The works carried out at Voronezh State University of Engineering Technology. Jelly mass obtained prescription boiling components making mashed aronia during tempering. Plastic strength measured samples containing chokeberry puree and in which sugar is completely replaced with fructose and molasses, and barley malt extract, depending on the duration vystoyki compared with a control sample with sugar. It was established that the strength of plastic samples with mashed potatoes decreases, but it is sufficient to maintain a good ability formouderzhivayuschey jelly masses. Sets the organoleptic quality indicators marmalade: taste and smell - a distinct, characteristic of this product name, without foreign taste and odor; structure - jelly, surface - smooth, not sticky, with sharp edges, without deformation. Justify the choice of packaging material during molding. The smallest number of microorganisms after 90 days of storage the samples were packed in an opaque (metallized) film. The authors believe that the new jelly products will be in demand of consumers, because they have the original appearance, a new formulation, decreased energy and increased food and biological value.
Authors: Magomedov Gazibeg Omarovich, Doctor of Technical Science
Lobosova Larisa Anatolyevna, Candidate of Technical Science
Magomedov Magomed Gasanovich, Candidate of Technical Science
Zhurakhova Svetlana Nikolaevna, Student
Magomedova Aminat Zaripovna, Student
Voronezh State University of Engineering Technology,
19, Prospekt Revolyutsii, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.



Magomedov M.G., Lobosova L.A., Arsanukaev I.Kh., Magomedova A.Z., Reshetneva A.S.Marshmallow Production Technology with Increased Nutritional Value from Red Beet Pasta

P. 14-16 Keyword: agar; marshmallow; red beet paste; enriched products
Abstract: Confectionery products are popular among consumers, so it is important to enrich them with micro and macronutrients. Upcoming trend is introduction in product formulation semi-finished products of beet, which are rich with antioxidants, zinc, phosphorus, iron, cobalt, vitamin B and others. Beetroot has a positive influence on the cardiovascular system, it is recommended to put it in food with various other diseases. Objective: to determine the possibility of applying a red beet paste as enriching additives in the marshmallow formulation. The works were carried out at Voronezh State University of Engineering Technology. Was investigation plastic strength and density with the addition of marshmallow paste of beetroot instead of apple sauce and some sugar in the recipe products showed that they rise. Defined organoleptic quality indicators whipped products: taste and smell - a distinct, characteristic of the product name, without foreign taste and odor; structure - a uniform, finely porous surface - without gross solidification on the sidewalls and the allocation of syrup. It was found that replacement of sugar and apple sauce concentrated paste of red beet (in terms of dry matter) in the production of marshmallow chemical composition is significantly enriched in dietary fiber, minerals contained in the raw material, the energy value is reduced. On a new kind of product developed technical documentation packages (TU, TI, RC).
Authors: Magomedov Magomed Gasanovich, Candidate of Technical Science
Lobosova Larisa Anatolyevna, Candidate of Technical Science
Arsanukaev Issa Khasievich, Candidate of Technical Science
Magomedova Aminat Zaripovna, Student
Reshetnyova Alyona Sergeevna, Student
Voronezh State University of Engineering Technology,
19, Prospekt Revolyutsii, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.



Podgornova N.M., Petrov S.M.Increasing the Flavor Stability of the Encapsulated Flavored Sugar

P. 17-21 Keyword: flavoring, an aerosol, vibrating layer, encapsulation, sugar, stability of the aromatic profile
Abstract: There was a trend to increase the output on the Russian market charcterised products with reduced calorie and various additives produced in the form of composite mixtures in the dry mixing of components. Objective: expansion of the range of sugar and increase the stability of quality of the encapsulated flavoured sugar due to the reduction of loss of flavor due to the volatility and oxidation. Work was carried out at Moscow state University of food production. When studying samples of commercially available and newly developed flavored sugars used organoleptic and physico-chemical methods for comprehensive evaluation of quality indicators. Electrical conductivity of the solutions was controlled evaluation of the uniformity of the distribution of flavoring additives in the solution was determined chromaticity, conductometric mass fraction of ash, pH, dynamic viscosity. Based on strain studies were built kinetic curves and sorption isotherms moisture for the studied samples of sugar. The authors propose a new method of production of flavored sugar, providing for the establishment of roaming vibro-fluidized beds of sugar crystals, spray on the crystals of the additive solution dispersed in aerosol form, mixing sugar with the specified additive, and drying the obtained product. As a solution of the additive, in an amount constituting from 0.1 to 0.2?% by weight of sugar, used food flavorings, water-based "Currant" in composition with natural dye "Beet red" E162 and "Lemon" together with a natural dye "Curcumin" E100. Before drying of the product was carried out by encapsulation of flavored syrup sugar crystals film. This is additionally sprayed on the floating crystals in vibro-fluidized beds of fine-dispersed aerosol, obtained by dispersion of a saturated aqueous solution of sucrose with a concentration of 71-73?%, heated to a temperature of 45...55 °Ñ.
Authors: Podgornova Nadezhda Mikhaylovna, Doctor of Technical Science, Professor
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.
Petrov Sergey Mikhaylovich, Doctor of Technical Science, Professor
Engineering Company OJSC "NT-Prom",
18B, office 124, Alexeya Dikogo St., Moscow, 111396, This email address is being protected from spambots. You need JavaScript enabled to view it.



Malofeeva M.V. The Use of Cocoa Butter Equivalents in Glaze Producing

CONTROL AND QUALITY

Ragalyova E.Yu., Alyoshina L.D., Ermoshina S.V., Skokan L.E.New Interstate Standards on Waffles, Muffins, Cakes and Cookies - in Action

P. 24-26 Keyword: wafers, identification characteristics, cakes, methods of determination, cookies, gingerbread products, terms
Abstract: This article highlights the questions of development of normative documents and the requirements for flour confectionery products on the basis of international standards: GOST 14031-2014 "Wafers. Specifications", GOST 15052-96 "Cakes. General specifications", GOST 15810-2014 "Confectionery. Products gingerbread. General specifications", GOST 24901-2014 "Cookies. General specifications". In the specified interstate standards definitions of terms for different types of confectionery are given. Each term is characterized by identification signs. The corresponding techniques of their definition are developed for an assessment of quality and identification of wafers, cakes, gingerbread products and cookies. All again entered standards are contain special requirements to marking, raw materials and control methods.
Authors: Ragalyova Ekaterina Yuryevna, Junior Researcher
Alyoshina Lyudmila Dmitrievna, Head of Department
Ermoshina Sof'ia Valer'evna, Engeneer
Skokan Lyudmila Evgenyevna, Doctor of Technical Science
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.



HEALTHY NUTRITION IN THE XXIST CENTURY

Savenkova T.V., Misteneva S.Yu.Practical Aspects of the Calculation of the Energy Value of the Food and Pastry Products

P. 28-30 Keyword: confectionary products, nutritional value, energy value, recipes, raw materials
Abstract: Nutrition plays a key role in normal growth and development of the organism, in protection from diseases and harmful environmental influences. Practically all chemical connections which are necessary for normal functioning of organism are delivered by food. Usefulness of food products is characterized by such basic properties as biological, energy, nutritional and physiological values. The feature of traditional confectionary products is that its food value is built from the quantitative and qualitative content of fat, carbohydrates and less from used protein raw material. In accordance to TR CU 022/2011 information about food and energy value has to be provided for each type of food product. Method of calculation of nutritional and energy value of floury confectionary products is developed by institute of confectionary industry. The method is presented in the book "Technological instructions for the production of flour confectionery". Due to the fact that Information about nutritional and energy value which is provided on the labels of food products is the main identification criteria it is very important to have on labels correct and reliable information about of food and energy value. As a result of many years of work carried out at the Institute of the confectionery industry it was found that for the marking of confectionery products, information on the nutritional value relating to the content in the product of macro components: fats, carbohydrates, protein and calorie content, can be obtained by calculation, but for this recipes and technological parameters strictly have to be followed; has to be used only checked data from suppliers of raw material and have to be excluded substitutions of raw materials in recipes .
Authors: Savenkova Tatyana Valentinovna, Doctor of Technical Science
Misteneva Svetlana Yuryevna, Researcher
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.



MARKETING AND BRANDING

Savenkova T.V., Soldatova E.A.Marking Confectionery - Marketing Ploy or Deception?

P. 32-36 Keyword: government control, confectionery goods, competition, labeling of foodstuffs, falsification, packaging
Abstract: Packaging of confectionery products is an important element of their production and it performs tasks related not only to the preservation of the quality indicators of the goods, but also correct supply the product, formation of its image and sales promotion. Requirements for labeling of confectionery goods are installed in TR CU 022/2011 "Food products in part of its labeling" and are designed to further to promote healthy competition, including as a result of compulsory bringing to the consumer complete and accurate information about the product. Marking is a carrier of as mandatory information, which is set by law, such and additional, transferred voluntary, taking into account its need and usefulness for the consumer who is able to make informed choices of the product. Despite the fact that for the violations identified in the product labeling, Administrative legislation provides for various measures of responsibility, difficult to prove the manufacturer's intent to illegal actions. Therefore, many manufacturers pay minor fines for trafficking and without changing the ways of promoting and selling products, continue to mask the marketing moves under the rule of law. The article describes the most common transgressions that manufacturers allow in labeling, and made attempt to define the boundaries between permissible exaggeration and false information (falsification). Researches are executed in the All-Russian Research Institute of the confectionery industry (Moscow). An effective means of combating with falsification of products - increasing state control over compliance with authenticity of the information submitted to the label.
Authors: Savenkova Tatyana Valentinovna, Doctor of Technical Science
Soldatova Elena Alexandrovna, Candidate of Technical Science
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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