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Rambler's Top100

Confectionary manufacture №5/2016

FOCUS: INNOVATION - THE "GREEN LIGHT"

Molchanova E.N., Shipareva M.G., Grekova Yu.V.The Use of Legumes Seeds in the Preparation of Semi-Finished Products (frangipane) for Flour Confectionery Products

P. 6-9 Keyword: beans, chickpeas, nutritional value, pastries, pulse, flavonoids, frangipane
Abstract: Pastries are characterized by high energy value, it contains a large amount of easily digestible carbohydrates, a little protein and biologically active compounds. The work is dedicated to the development of the preparation of semi-finished pastry products franzhipan technology using seeds of legume crops. Franzhipan used for baking in tartlet, croissants, cakes and is open air tender texture. Investigations were carried out at the Moscow State University of Food Production. The object of study - the seeds of beans "Black Eye" (Vigna unguiculata), mung bean (Vigna radiata), adzuki (Vigna angularis), "Preto" (Phaseolus vulgaris) and chickpeas (Cicer arietinum), bought in the trade network. The chemical composition of the seeds were determined by conventional methods, anthocyanin pigments - by differential spectrophotometry, proanthocyanidins - spectrophotometric method. It was established that in the studied legumes lot of protein (23-26%) and fiber - to 19%. The amount of fat insignificantly from beans does not exceed 2.6%, chickpea - 5.6%. Beans "Preto" and "Black Eye" is rich in flavonoids - proanthocyanidins 460 and 220 mg per 100 g, anthocyanins - 48 and 41 mg per 100 g, respectively. The developed technology of preparing semi-franzhipan legumes amounted to scale characteristics of the main semi-finished product organoleptic characteristics. We set high esteem franzhipana taste, made from beans "Black Eye", adzuki and chickpeas. Semi-finished products of mung bean and black bean "Preto" had high organoleptic characteristics, but received low color evaluation. Designed filling contain about 10% protein, up to 5% dietary fiber, and can extend the range of flour confectionery products of high nutritional value.
Authors: Molchanova Elena Nikolaevna, Candidate of Biological Science
M.G. Shipareva, Candidate of Technical Science
Yu.V. Grekova, 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.



Vaskina V.A., Butin S.A., Veretennikova E.V., Mukhamediev Sh.A.Creation of Linseed Oil Emulsion, The Encapsulated Protein-Polysaccharide Mixture

P. 10-15 Keyword: protein-polysaccharide mixture of linseed oil, ?-linolenic fatty acid, encapsulation, foam, emulsion
Abstract: Encapsulation of lipophile active agents is often required in the process of enrichment of confectionery as well as their protection during heat treating and storage. The purpose of this work is to develop encapsulated flaxseed oil in order to enrich marmalade masses. The research work was made in the Moscow State University of Food Production. The protein and polysaccharide mixture was used to encapsulate flaxseed oil. As protein being a part of protein and polysaccharide mixture milk whey was used which contained - lactoglobuline capable to make ties with flaxseed oil. As part of protein and polysaccharide mixture polysaccharides and their combinations which are xanthan gum (A), carboxymethyl cellulose (B), guar gum (C) and pectin (D) were used. Foaming ability of protein and polysaccharide solutions with triple polysaccharide mixtures А+В+D, В+C+D, А+C+В, А+C+D were explored. It was revealed that (Ymax)"100% satisfied the milk whey mixture with triple polysaccharide mixture (A+B+C) and for other mixtures (Ymax)"200% satisfied А+В+D, В+C+D and А+C+D. Synergism effect in protein and polysaccharide mixtures consisted of А+D and C+D and resulting in increase of Ymax was revealed. In order to have emulsion the foam was preliminary obtained due to beating up of protein and polysaccharide mixture during 10-15 minutes. After that, some oil was added into the foaming mass (in proportion 1:1 together with the mass of protein and polysaccharide mixture). Beating up was continued during next 10-15 minutes after completion of oil adding. After that the process of emulsion obtaining was considered as completed. Both the microstructure of obtained emulsions as well as environmental resistance by way of centrifugal action was investigated. After the centrifugal action the emulsion prepared on the basis of the foam of protein and polysaccharide mixture together with the mixture of polysaccharides A+B+C was considered as fully preserved (100% resistant). That particular foam had the lowest foaming ability. Three other emulsions contained pectin (D) and all of them (more or less) were liable to destruction which could be expressed in appearance of the flaxseed oil layer on the surface of the emulsion. It was revealed that in the emulsion the drops of flaxseed oil in the film of protein and polysaccharide mixtures had exponential character of distribution which after centrifugal action remained with insignificant changes of parameters in favor of smaller particles by virtue of bigger particles. Generally the obtained results gave valuable data to competently develop the way of encapsulation of flaxseed oil with the films of protein and polysaccharide mixtures in order to use in functional food-stuff and enrich confectionary with - linolenoic polyunsaturated fatty acids.
Authors: Vaskina Valentina Andreevna, Doctor of Technical Science
Butin Sergey Anatolyevich, Graduate Student
Veretennikova Ekaterina Vladislavovna, 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. .
Mukhamediev Shamil Akhmedovich, Doctor of Physical and Mathematical Sciences
Earth Physics Institutenamed after O.Yu. Schmidt,
10, Bolshaya Gruzinskaya St., D-242, Moscow, 123995



Krylova E.N., Mavrina E.N., Savenkova T.V. Sweeteners in Fruit Jelly on Gelatin

P. 16-17 Keyword: chewing properties; jelly marmalade; sweetener; Pro-vention assignment; gelling agent; elastically - PLA-particle structure
Abstract: Current trends in human nutrition, aspiring to lead a healthy lifestyle, include products minimum energy value; containing little fat, carbohydrates; in which there are substances that improve digestion. One way of solving this problem is the creation of new types of confectionery without sugar, sweeteners. The research was conducted in research Institute of confectionary industry (Moscow). They are aimed at the development of the jelly gummies on gelatin without sugar. As a sweetener used polyol isomalt, as the most technologically advanced, thermally stable, low in calories. As a gelling agent chosen gelatin because it is used for the production of confectionery products of a special group - with the chewing properties, which is elastic-plastic consistency. The elasticity of the products gives gelatin as the gelling agents are given elastic system. The elasticity of high polymers explain the flexibility of their molecules, which chain under the influence of a load straightens and the sample elongates. After removal of the load chain is straightened again seek to bend that leads to a return to the original shape. The basis of the mechanical characteristics of high polymers - a combination of highly elastic deformation with plastic, which gives the products a chewy properties. Thanks to the use of gelatin, the product is enriched with protein since gelatin contains 84?% protein, which consists of 18 amino acids, including glycine, Proline, hydroxyproline, alanine, etc. They boost the metabolism, improve mental performance, are one of the main sources of energy the Central nervous system, muscles, brain. For obtaining products with elastic-plastic structure, a study conducted gelatin (used in varying amounts). To obtain marmalade satisfactory chewing properties in the recipe should be around 12?% gelatin, the plastic strength of the product of 13.5 kPa. Big plays also the ratio in the recipe sweetener and molasses, as reducing agents that affect the shelf life of products, formed only thanks to the molasses. Research on optimisation of the ratio of sweetener and molasses showed that the optimal ratio is 0.2: 1. With the formation of reducing substances ( 22?%), thanks to which the products retain the amorphous structure up to 3.5 months of storage. In determining the optimum techno-logical parameters was established that boil down the syrup to a solids content of approximately 88?%, to introduce a preswollen and dissolved at 60 OS gelatin at a temperature of about 80 of the OS. Cast in starch shape of the hull holding up to 10…12 ° C for 20-30 min. the Purified starch of the housing is transmitted to the polishing, and then on packaging. The products obtained by the new technology, the amount of carbohydrates was reduced by 50?%, energy value 58 kcal, i. e., the marmalade can be identified as products prophylactic appointment.
Authors: Krylova Emiliya Nikolaevna, Candidate of Technical Science
Mavrina Elena Nikolaevna, Researcher
Savenkova Tatyana Valentinovna, Doctor o Technical Science
Institute of the Confectionery Industry,
20, bldg. 3, Elektrozavodskaya St., Moscow, 105023, This email address is being protected from spambots. You need JavaScript enabled to view it.



Bendyuk A.A., Danilchuk Yu.V. Saponin Study of Gas-Liquid Dispersions Microscopic Method for Producing Biscuit Semi-Finished Products

P. 18-23 Keyword: semi-finished sponge-cake, dispersion analysis, microscopy, foam, saponin-containing extract
Abstract: Sponge-cake goods became widely popular in food industry and are in high demand with the consumers. Sponge-cake goods relate to more difficult kinds of pastry in connection with the high requirements to rheological properties of the product. Creation of uniform porosity and puffy consistence are determined by the properties of foaming agent. The authors develop technology of sponge semi-finished product where the egg yolk is removed from the receipt and saponin-containing extracts of red soaproot and liquorice are added as foaming agents. Foam dispersion is an important index and it determines quality of ready aerated products. The mode of technological process has significant influence on the size of bubbles. The work includes microscopic dispersion analysis of saponin-containing extracts for whipping of foam for 1-9 minutes. It was revealed that many-sided foam of saponin-containing extracts differs by the less content of liquid phase, high stability and lack of coalescence. According to the results of experiments, there was determined dependence between distribution of bubbles by size and whipping time. Less dispersion of distribution of bubble with small diameter typical for the foam of saponin-containing extracts contributes to slowing down of the destabilization processes and provides better quality of ready foam with the increase of shelf life. It's proved that the foams of saponin-containing extracts have more highly-dispersive content than an egg yolk. Dispersion analysis showed that the foam obtained during the whipping of extracts of red soaproot and liquorice for 5 and 7 minutes respectively can be recommended for the receipt of pastry with foam structure.
Authors: Bendyuk Anna Alexandrovna, Graduate student
Danilchuk Yuliya Valeryevna, Doctor of Technical Science
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.



Blagoveschensky I.G., Blagoveschenskaya M.M., Nosenko A.S., Nosenko S.M. Methods of Automated Expert Systems Monitoring and Forecasting of Organoleptic Indicators of Quality Chocolates in the Stream

P. 24-27 Keyword: automated expert systems; control; candies; technique; quality indicators; prediction
Abstract: This article shows urgency of formation and developmentexpert systems (ES), monitoring and forecasting the quality chocolates of the candy in the stream. Given the scope of the ES,based on the knowledge.This prediction of flow processes; planning; interpretation of the obtained data; the control and control; diagnosis of faults in machines, devices, mechanical and electrical equipment; training, etc. Noted that the problem of monitoring and forecasting organoleptic the quality of the candy in the stream it is difficult to formalize. In connection this proved the feasibility of using intelligent technologies automated expert the system operating in flow control and forecasting indicators of quality chocolates.The technology of automated S. It is shown that the creation of such systems requires the specific form of interaction the developer of ES and one or more experts in a particular subject area. The quality of ES is determined by the size and quality of the knowledge base (rules or heuristics).The scheme of a functioning expert system. The conducted research allowed to reveal the functionality and the main characteristics of ES. Noted on three pillars, which appear in each of ES is the knowledge base (KB), the mechanism output and user interface. The main components, which in General contain ES. Marked the features of ES are determined by its two main system parts: environment, development and the environment recommendations.For again the developed expert system requires the following basic functional blocks: knowledge base; output machine - block, modeling the reasoning of an expert based on knowledge, incorporated in the knowledge base editor the knowledge base and user interface.Revealed features of automated expert systems and shown their advantages for solving the identified objectives.
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, 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.
Nosenko Alexey Sergeevich, Candidate of Economical Science
Nosenko Sergey Mikhaylovich, Doctor of Technical Science
Management Company "United Confectioners",
13/15, bldg. 1, 2nd Novokuznesky Per., Moscow, 115184, This email address is being protected from spambots. You need JavaScript enabled to view it.



RAW AND ADDITIVES

Surkova A.V., Miroshnikova T.N. DevelopmentVector - Fats, Containing 2% of Trans Fatty Acids

Petrova I. New Sweet Carrageenan

CONTRO LAND QUALITY

Tkeshelashvili M.E., Kosheleva N.P., Bobozhonova G.A. Additional Requirements for Raw Materials

P. 32-36 Keyword: additional requirements, quality profile, sugar, dried egg products, raw material
Abstract: During manufacture of confectionery products manufacturers to face with the problem of formation of its quality at use of unstable raw materials obtained from different parties and providers. Unstable quality the raw material in the production process - the main cause of violations of technology and finished product quality. Therefore, in this article the necessity of establishing additional requirements for quality profile of raw materials for the production of specific technologies confectionery specific type and promoting the production of the finished product with high quality characteristics and long shelf life. For example, sugar and dried egg products represented additional requirements, set their optimal range and nature of the impact on the finished products. The purpose of work - to create additional requirements for raw materials, which will stabilize the technological process of production products and?/?or to guarantee their safety and quality, and?/?or extend their shelf life. The work is performed at the Scientific research institute of "Applied research of innovative technologies and food quality" of Plekhanov Russian University of Economics. Based on research created the first reference data for the confectionery industry professionals (engineers, providers, logisticians, engineers, marketers), allowing to extend the range of criteria beyond official normative-technical documentation and summarize the achievements of scientific and production practices. The results of this work are available on www.hubstock.com, where you can find additional requirements for various types of food raw materials, which gives sellers the ability to more accurately describe the goods, and buyers - to more accurately pick up the necessary raw materials, thereby optimizing the procurement process, avoiding return of the goods and the additional logistical and time-consuming.
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.



HEALTHY NUTRITION IN THE XXI CENTURY

Magomedov G.O., Malyutina T.N., Zatsepilina N.P., Shapkarina A.I., Lygin V.V.The Use of Triticale Flour in the Production of Sand-Butter Biscuit

P. 38-40 Keyword: pastry, shortbread-butter cookies, triticale flour seeded varieties "Ukro", coarse whole meal flour from triticale grain variety "Ukro"
Abstract: Pastry ranks second in terms of production in the confectionery industry. Short pastry is one of the most common types of confectionery. Short pastry is produced in large quantities at the enterprises of baking industry. The objective of the research is to develop short pastry technology with triticale flour seeded varieties "Ukro" and flour from whole grain triticale varieties "Ukro". Two samples of short pastry cooked on flour-based tritikale seeded flour (№ 1) and flour from whole grain triticale varieties "Ukro" (№ 2), instead of prime grade wheat flour were investigated. The control sample was short pastry called "Star". The works were carried out in Voronezh State University of Engineering Technology at the Department of baking technology, confectionery, pasta and grain processing industries. Dough preparation was carried out by traditional technology, which comprises preparing an emulsion and kneading. Then a series of laboratory test baking was carried out. Short pastry quality was set by conventional laboratory methods in accordance with applicable regulations. Organoleptic characteristics: shape, surface state, taste and smell, in the form of fracture were assessed by a comprehensive quality parameters of flour confectionery products. Physical and chemical characteristics: moisture, soakage, alkalinity were determined by standard methods. In the sample № 1 humidity was 7.3%, soakage was 1.8%, alkalinity was 153 degrees. In the sample № 2 humidity was 7.0%, soakage was 1.9%, alkalinity was 160 degrees. During the experiments biological value indicators in the sample № 1 were 51.7%; in the sample № 2 were 55.8%. Short pastry chemical composition was determined. The developed confectionery of triticale flour has high consumer properties and functional orientation. Thus, the replacement of wheat flour to tritikale flour in the production of short pastry is possible.
Authors: Magomedov Gazibeg Omarovich, Doctor of Technical Science
Malyutina Tatyana Nikolaevna, Candidate of Technical Science
Zatsepilina Natalya Petrovna, Candidate of Technical Science
Shapkarina Albina Irgalievna, Applicant
Lygin Valery Viktorovich, Student
Voronezh State University of Engineering Technology,
19, Pr. Revolyutsii, Voronezh, 394000, This email address is being protected from spambots. You need JavaScript enabled to view it.



CHRONICLE AND INFORMATION

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