Confectionary manufacture №1/2013
Industry News
ACTUAL PROBLEMS
Aksenova L.M., Savenkova T.V. Topical issues of scientific support for the confectionery industry
Aksenova L.M., Skokan L.E., Ragaleva E.J., Aleshina L.D. Technical regulation in the confectionery industry
General meeting "ASKOND"
TOPIC OF THE ISSUE: CONFECTIONERY OF XXI CENTURY
Rumyantseva V.V., Turkova A.Y.Hydrolysed Oats as a Stabilizer in the Manufacture of Confectionery
| Tags: hydrolyzate of oats, hydrophobic groups, liquid vegetable oil, binding fats ability, stabilizing agent. Summaries: In this article presents the results of a study of binding fats ability of chemicals, which are major components of the prescription ingredients (proteins and polysaccharides) and hydrolyzate of oats in order to confirm the possibility of using the latter as a stabilizing agent in the manufacture of confectionery while simultaneously the complete replacement of solid fats on liquid vegetable oils and partial replacement of prescription ingredients on hydrolyzate of oats. |
Karavay L.V., Yuferova A.A., Levochkina L.V.Buckwheat Husks in Manufacturing of Confectionery
| Tags: antioxidant activity, buckwheat husk, fiber, polyphenol components, enzymatic hydrolysis, alkaline hydrolysis. Summaries: This paper investigates the possibility of using buckwheat husks in the production of bakery products and studies effects of the combined hydrolysis (enzymatic and alkaline) on the nutritional value of the finished product. For this purpose, antioxidant activity of buckwheat husk was analyzed by amperometric method in the native state and after the combined hydrolysis. |
Tyrsin Y.A., Potkin N.A., Kazantseva I.L., Ramazaeva L.F.Eastern Sweets with Added Chickpeas Flour
| Tags: Tyrsin Y.A., Potkin N.A., Kazantseva I.L., Ramazaeva L.F. Summaries: Technology for Eastern sweet of soft sweetmeat type with chickpea flour production has been worked out. The expediency of chickpea flour thermal processing has been confirmed for removing of bean taste and smell and for improving of flour microbiology indexes. This method allows to increase food biological value and to decrease caloric value of the final product. |
New Items from the Exhibition "Fancy Food Show"
RAW MATERIALS AND ADDITIVES
Matveeva T.V.On the Rostrum - Vegetable Cream
| Tags: advantages, innovations, microcrystal cellulose, quality data, stabilizer, functionality. |
PRODUCTION TECHNOLOGIES
Magomedov G.O., Krutskikh S.N., Bogdanov V.V., Taratuhtin A.S., Kvashnina A.E., Bugaeva E.V.Optimization of Technology of Whipped Confectionery of High Nutritional Value
| Tags: quality, loosening, whipped convenience foods, dough. Summaries: Studied the effect of mixing parameters (length of whipping, speed of mixing arm) whipped dough from a mixture of rye and wheat flour on quality of finished products. |
CONTROL AND QUALITY
Introduction of Innovative Technologies - the Basis of the Successful Integration of Russia into the WTO
| Tags: safety, quality, control, fat and oil industry, food ingredients and advanced technologies. |
EQUIPMENT AND ACCESSORIES
How to Prove to Retailers that your Products are of High Quality and Safe?
MARKETING AND BRANDING
Solomatov A.A., Tulyakova T.V.Ensure that the Expectations of Customers in the Design of New Types of Chocolates
| Tags: descriptors, quality, design, consumer preferences. Summaries: Thisarticle describes how to ensurethe satisfactionof customer expectationsfor the processof developing new typesof chocolates. Currently, the processof new product developmentis the keyfor the confectioneryindustry. Timelyidentified needsprovide releaseof the product correspondingexpectations. Authorsare encouraged to usethe formedpanelofconsumerswith sufficientsensorysensitivity to improve the reliabilityof revealed preference. |
CHRONICLE AND INFORMATION
RosUpack-2012
Barasheva E. There was a Presentation in Moscow of the 112th Canton Fair
Chocotech on the Exhibition Procweets
Sweet News
Summaries