Confectionary manufacture №2/2013
Industry News
TOPIC OF THE ISSUE. INGREDIENTS. TASTY, USEFUL AND HIGH-TECH
Lukin N.D., Lapidus T.V., Borodina Z.M. Sugary Products from Starch and Starch-Containing Raw material in Pastry Products
| Tags: bioconversion, hydrolysis, confectionery products, starch, glucose syrup. Summaries: Traditional Еype of Starch Syrup for Confectionery - Caramel Syrup. Application of bioconversion of starch allowed to expand the range of starch syrup to meet the requirements of consumers. The article presents data on the receipt of starch sugar from starch bioconversion and starch-containing raw materials with application properties for the confectionery industry. |
Toshev A.D., Bobylyova A.V. The Gel from the Leaves of Aloe Vera - Natural Food Additive for Confectionery Manufacture
| Tags: Brewing dough, aloe vera, glycosides, pectin, saponins Summaries: The article describes a way to improve consumer characteristics brewing dough with additives Gel "Aloe Vera". It presents the results of organoleptic evaluation of the samples and formulate conclusions from the data. |
Rumyantseva V.V., Kovach N. M., Shelamova T.N.Techno-funktional Products biomodification properties of oats and barley
| Tags: biomodificated products, pastila and marmalade masses, foaming, gelating, chemical composition. Summaries: It is shown that biomodificated oat products "Zhivitsa" and barley "Tselebnik" participate in the process of gradually and gelation. These products should be used in the production of pastila and marmalade confectionery masses, which will significantly improve their nutritional value and reduce the consumption of expensive import pectin and egg whites. |
Krasilnikov V.N., Mehtiyev V.S., Domoroschenkova M.L., Demyanenko T.F., Parakhina O.I.The Use of Blue Lupine in the Manufacture of Gluten-Free Cupcakes
| Tags: biological value of the cupcakes, lupin protein isolate, lupin flour, recipes gluten-free cupcakes. Summaries: Gluten-free cupcake recipes developed with lupin protein supplements - flour and isolates, obtained from dehulled blue lupin seeds. The paper shows that the use of lupin flour and protein isolate can get gluten-free ready-made cupcakes with consumer characteristics, as the traditional products. New baked items are low energy value, the higher biological value than traditional cupcakes. |
Miroshnikova T.N.Mono- and Eutectic Interaction in Fats at Manufacture of Confectionery Products
| Tags: cocoa butter substitute, quality, cocoa butter, a solid content of triglycerides. Summaries: Considered Eutectic interaction in fats, which should be taken into account in the manufacture of confectionery. To consider the ratio of different types of fat in the development of formulations to choose stuffing fat, depending on the type of fat glaze ground, eliminating the mixing of different types of fats in the production, thoroughly cleaning equipment. All these measures will reduce the risk of migration of fat, softening housing products, reduce shine and appearance of fat bloom in storage products. |
Reference Points when Selecting the Pectin - Price and Quality
CHRONICLE AND INFORMATION
World Food Moscow Exhibition: Wide Range and Quality of the Food Market
Results of the "Product of the Year 2012"
"Agroprodmash-2012" - a Diversified Event of the Year
All for the Bakery and Confectionery Manufacture
IBA-2012 - for Bakers and Confectioners
Minchenko T.V. The Exhibition "Bakery and Confectionery"
Burdun N.I. Management of the Rheological Properties of Food Products
Dracheva L.V. Exhibition Fair "Feast"
Burdun N.I. The Exhibition "Konfetki-baranochki"
Sweet News
Summaries