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Rambler's Top100

Confectionary manufacture №3/2016

FOCUS: QUALITY AND SAFETY - ARE IN PRIORITY

Skokan L. E., Rogalyova E. Yu., Aleshina L. D., Ermoshina S. V.Some Aspects of the Implementation of Legislative Requirements and the Evidence Base for Production of Flour Confectionery Products

P. 6-9 Keyword: water activity, the legislative base, microbiological indicators, cakes and pastries
Abstract: This article highlights the issues of security requirements for flour confectionery products, in accordance with TR CU 021?/?2011 "On food safety". Discuss the rules and methods of researches, including the rules of sampling, with the aim of guaranteeing the safety and quality of perishable flour confectionery products, including cakes and pastries. On the basis of this analysis conclusions are made about necessity of development of evidence for control of cakes and pastries, based on adequate sampling and the development of methods for the determination of water activity and sugar content in the aqueous phase.
Authors: Skokan Lyudmila Evgenyevna, Doctor of Technical Science
Rogalyova Ekaterina Yuryevna, Junior Researcher
Alyoshina Lyudmila Dmitrievna, Head of Department
Ermoshina Sofya Valeryevna, Engineer
Institute of Confectionery Industry,
20, bldg. 3, Elektrozavodskaya St., Moscow, 107023, This email address is being protected from spambots. You need JavaScript enabled to view it.



Tkeshelashvili M. E., Kosheleva N. P., Bobozhonova G. A.Influence of Antioxidants on the Shelf Life of Sugar Cookies

P. 10-12 Keyword: antioxidant, dihydroquercetin, sugar cookies, shelf life, emulsifier
Abstract: Establishing the possibility of extending the shelf life of flour confectionery products is an urgent task. The purpose of this study is to increase the shelf life of sugar cookie with help of antioxidants. The work is performed at the Scientific research institute of "Applied research of innovative technologies and food quality" of Plekhanov Russian University of Economics. Applied methods and techniques of research are the traditional ones, which are used at laboratories confectioneries. In a production environment the samples of sugar cookies were prepared: the formula of which was administered an antioxidant "Novasol", dihydroquercetin, emulsifier "GMS 90", as well as an emulsifier "GMS 90" when the change the percentage of fat content. The control sample is the one made by traditional formula of sugar cookies. These samples of sugar cookies are the objects of study during 12 months of storage, and an additional 3 months, in accordance with SanPiN. Periodically analyze the physico-chemical and organoleptic parameters. The determined the mass fraction of moisture, sugar, fat, water absorption, peroxide value, water activity. It was determined the surface condition, color, flavor and aroma. The analysis showed that the physico-chemical and organoleptic parameters of samples cookies with "Novasol" (dose 0.1%) met the requirements of normative documents in a period not exceeding 12 months of storage. With the introduction of the formula cookie dihydroquercetin (dose 0.008%) the consumer properties of products persisted throughout the 15 months. It was noted that the most effective additive to prevent oxidation processes in the cookie - dihydroquercetin. Also determined a possibility the use of the emulsifier "GMS 90" for cookies which the quality of meets the standard values throughout the storage period. Introduction to the formula of the emulsifier "GMS 90" with the partial replacement of lecithin and reducing fat content of 5%, contributed to the increase of consumer properties of sugar cookies in the last months of storage, while minimizing manufacturing costs. On the basis of research established the possibility of increasing the shelf life of sugar cookies to 12 months the consumer properties persisted.
Authors: Tkeshelashvily Manana Emelyanovna, Candidate of Technical Science
Kosheleva Nelly Petrovna, Researcher
Bobozhonova Galina Alexandrovna, Candidate of Technical Science
Plekhanov Russian University of Economics,
36, Stremyanny Pereulok, Moscow, 117997, 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. ; This email address is being protected from spambots. You need JavaScript enabled to view it.



Scherbakova N. A., Savenkova T. V.Impact of Technological Aspects on the Accuracy of the Labelling of Flour Confectionery Products on Food Value

P. 14-16 Keyword: fat content, protein content, carbohydrates content; ratio of the components; daily consumption; chemical composition
Abstract: In accordance with the technical regulations of the Customs Union TR CU 022/2011 "Food products in part of its labeling" indicators of food and energy value of products should be indicated in their labeling. The aim of the present work: to show the impact of technological aspects on the actual indicators of food and energy value. Work is executed in All-Russian Scientific Research Institute of the confectionery industry. Food and energy value is characterized by three factors: the satisfaction of daily requirement of nutrients, the permissible daily intake of food substances, meeting the daily energy needs. Food and energy value of flour confectionery product depends on the chemical composition of the confectionery product. These calculated values depend on: the accuracy of the calculation of the formulation, certain phases of preparation, levels of loss of solids, ranges of deviations of humidity, ratios semi-finished products, compliance of compound ratios and indicators of the nutritional value of used raw materials. Thus, to reduce the deviation of calculated indices of food value from the actual product, it is necessary to carry out: incoming inspection of raw materials; narrowing range of variation of values of quality indicators and to stabilize the parameters of the process.
Authors: Scherbakova Natalya Alexeevna, Candidate of Technical Science
Savenkova Tatyana Valentinovna, Doctor of Technical Science
Institute of 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.



Bulchuk E. A., Khartel R.The Role of Fat in the Formation of Iris Quality

P. 18-21 Keyword: fat, caramel, organoleptic, physico-chemical and rheological parameters
Abstract: Vegetable fats are widely used in confectionery and, in particular, iris. However, in the literature few publications concerning the influence of fat on the rheological and organoleptic properties of these products. Purpose - to determine the quality of the iris depending on the type of fat used in its manufacture. The study was performed in Bashkir State Agricultural University (Ufa). The influence of fat (butter, palm kernel and rapeseed oils) on the quality of the iris. The finished products contain from 5 to 25 % fat. Statistical analysis confirmed the effect on fat color (L, a, b), hardness, creamy taste of iris. The greatest effect is observed when determining hardness of the products. With increasing dosage of fat the hardnessof iris is reduced. Form products with rapeseed oil remained the worst, iris butter with less blurred, with palm - the most resistant. By increasing the content of palm kernel oil products increased hardness, from iris to other fats, this figure is much lower. These dependences are explained in the crystalline phase content of different fats. The obtained results are consistent with the sensory evaluation. Thus, the type and dosage of the fat used in the manufacture of an iris, a significant effect on its quality, causing major characteristics.
Authors: Bulchuk Ekaterina Alexandrovna, Candidate of Technical Science
Bashkir State Agrarian University
34, 50-letiya Octyabrya St, Ufa, 450001, This email address is being protected from spambots. You need JavaScript enabled to view it.
Richard Hartel, Professor
University of Wisconsin-Madison,
Department of Food Science, Babcock Hall, 1605 Linden Drive, Madison, WI 53706, USA



Yuzhakova K. V., Belova I. A., Kazantsev E. V., Osipov M. V., Rudenko O. S., Kondratyev N. B., Nechaev A. P.Study of the Marmalade on the Basis of Vegetable Raw Materials for Identification and Improvement of the Production Technology

P. 22-25 Keyword: carotene, fruit jelly, macronutrients, сarrot puree, organic acids, pumpkin puree
Abstract: Mass fraction of fruit (vegetable) raw materials is one of the indicators of identification of confectionary products; it is regulated by existing standards and is important for consumers when planning a diet. The purpose of this work is to investigate the chemical composition of carrot and pumpkin semi-finished products and of marmalade based on them in order to improve their production technology, to develop a method for evaluating of amount of used vegetable raw material, and to determine the optimal conditions for preservation of b-carotene. The study was carried out in Scientific Research Institute of Confectionery Industry (Moscow). In present study ranges of concentration of organic acids, macronutrients in vegetable and pumpkin puree were defined by method of capillary zone electrophoresis. The fatty acid composition of fat fraction of vegetable raw materials, semi-finished products and marmalade was studied. The changes of content of b-carotene during storage were determined in processed foods based on carrot and in marmalade with the addition of citric and ascorbic acid. The results obtained allow to control the quality and to prevent falsification of confectionary products based on fruit (vegetable) raw materials. Increasing the amount of products based on vegetable raw materials in the total volume of confectionery will reduce the share of imported raw materials and the dependence on foreign suppliers. The results of this work were used to create the technology of marmalade using vegetable raw materials.
Authors: Yuzhakova Ksenia Viktorovna, Engineer
Belova Irina Alexandrovna, Junior research scientist
Kazantsev Egor Valeryevich, Research scientist
Osipov Maksim Vladimirovich, Ph. D. in Engineering Science
Rudenko Oksana Sergeevna, Chief of laboratory
Kondratyev Nikolay Borisovich, Doctor of Engineering Science
All-Russian Scientific Research Institute of Confectionery Industry
107023, bld. 3, 20, Electrozavodskaya str., Moscow, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Nechayev Alexei Petrovich, Doctor of Engineering Science
Moscow State University of Food Production,
125080, 11, Volokolamskoe highway, Moscow, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Blagoveschensky I. G., Blagoveschenskaya M. M., Nosenko A. S., Nosenko S. M.Automated Monitoring of Quality Indicators and Identification of Defects in Products with Use of Computer Vision Systems

P. 26-30 Keyword: automation control, identification of marriage, the quality, the production of confectionery, computer vision system
Abstract: The article presents one of the most effective approaches to automate the quality control and the identification of the marriage of confectionery - the use of computer systems of view of the (RMS) with automation of the analysis of the resulting images of candy. The purpose of this work is increase of management efficiency by manufacture of pastry chefing products through the creation and implementation of an expert system control of quality indicators of raw materials, semi-finished and finished product with the use tion of the RMS. Research conducted at Moscow state University of food production production. The necessity of automation of quality control and any defects of confectionery products. It is shown that in modern measuring technique one of the effective approaches of solving this problem is the use of computer vision systems and the automation of the analysis of the resulting images of the finished candy. Quality control of confectionery products in the production includes the evaluation of such a visa-cial parameters, as the size, color and shape of products. However, the analysis and processing of images from digital cameras involves a number of tasks for their visualization. Therefore, an important development and launch of automated system of expert monitoring of quality indicators of raw materials, semi-finished and finished product using computer vision systems. Given defined tasks needed to achieve the goal. Presents proposals to ensure a wide use a digital camera as a smart sensor.The developed method of preparation for digital videography and methodology for conducting the experimental video molding fondant harnesses in a production environment. Carried out researches have allowed to create models, methods and algorithms processing and analysis of information inherent in digital images computer vision systems. The structure of the module of the automatic quality control of candy masses AV-aromatizirovannaya expert system in the production process, as well as the block diagram of al-gorithm decision on the compliance of the tested quality parameter of the candy mass to the reference value.
Authors: Blagoveschensky Ivan Germanovich, Candidate of Technical Science
Blagoveschenskaya Margarita Mikhaylovna, Doctor of Technical Science
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080, igblagovgmail.ru, This email address is being protected from spambots. You need JavaScript enabled to view it.
Nosenko Sergey Mikhaylovich, Doctor of Technical Science
Nosenko Alexey Sergeevich, Candidate of Technical Science
The Management Company "United Confectioners",
13/15, bldg. 1, 2nd Novokuznetsky Pereulok, Moscow, 115184, This email address is being protected from spambots. You need JavaScript enabled to view it.



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