Confectionary manufacture №3/2013
Industry News
THEME OF THE ISSUE. FUNCTIONAL PRODUCTS. HEALTHY AND TASTY
Aksenova L.M., Svyatoslavova I.M., Savenkova T.V.New Approaches to the Development of Production Technology of Functional Confectionery Products Based on the Principle of Traceability
| Tags: fatty acids omega-3, quality indicators, the principle of of traceability, cookies, dough. Summaries: The technology of production of enriched sugar cookie having a high technological and consumer quality indicators, taking into account modern approaches to quality management. The efficiency of formation of the functional properties of confectionery products by intravital directed modification of animal feed using the example egg products with a high content of polyunsaturated fatty acids omega-3. |
Magomedov G.O., Magomedov M.G., Astredinova V.V., Litvinova A.A.Jelly Marmalade on the Basis of Natural Honey
| Tags: jelly marmalade, natural honey, quality indicators, storage. Summaries: This article presents a new technology of jelly marmalade made of natural honey. Used a new method of forming jelly products in the polymer membrane. The process of formation of jelly mass based on honey. The analysis based on marmalade jelly honey during storage. |
Nikiforova T.A., Ponomarev S.G., Kulikov D.A.Byproduct of Peas a Source of Biologically Active Substances
| Tags: anti-nutritious substances, pea flour, trypsin inhibitors, secondary raw materials, resources saving up technologies. Summaries: The article presents the results of the researches of the chemical composition of one of the byproducts of groats production - pea flour. A method for reducing the activity antialimentarnyh matter fasciculi. Denotes one of the ways of rational use of pea fasciculi. |
Tatarnikova E.A., Kuprina O.V., Medvedeva E.N.Influence of Arabinogalactan on the Formulation of Flour Confectionery Products
| Tags: arabinogalactan, pastry, dietary fiber, functional products. Summaries: Developed shortbread formulations, raw gingerbreads and semi-finished biscuit prophylactic. As a functional additives used in water-soluble polysaccharide arabinogalactan from Siberian larch. Studied its effect on the organoleptic and physico-chemical quality of products. |
Lavrova L.Y., Bortsova E.L.Mechanoactivated Organic Powder and Organoleptic Quality Parameters of Semi-Finished Biscuit
| Tags: sponge cake mix, mechanoactivated organoporoshki, organoleptic quality, fiber. Summaries: The article presents the characteristics organoporoshkov oat and wheat bran. A comparative analysis of physical, organoleptichekih properties of dough, as well as physics, organoleptichekih, microbiological quality of semi-finished biscuit enriched organoporoshkami oat and wheat bran. Recommendations on the optimum ratio of ingredients in the recipe. |
Sirohman I.V., Lozovaja T.M., Kovalchuk H.I.Untraditional Raw for Cupcakes of High Biological Value
| Tags: amino acid composition, biological value, tasting score, medical and preventive properties, mineral elements, profilograms. Summaries: This article describes the characteristics of raw materials used in the manufacture of new cupcakes. The results of the tasting evaluation of new products. With the help of modern techniques identified amino acid and mineral composition of the developed products. Shown to increase the biological value of new products in comparison with the control. |
Shatnyuk L.N., Antipova O.V.On Trends in the Field of Healthy Nutrition
| Tags: flour confectionery, enrichment , food fibers. Summaries: The article reflects the main legislative aspects in the field of production of the enriched products. The analysis of literary data of food value of flour confectionery has been carried out. Expediency of enrichment of flour confectionery is proved by food fibers. |
Kozubaeva L.A., Vishnyak M.N.Development of Gluten-Free Gingerbreads
| Tags: gluten-free products, gluten, corn flour, gingerbread. Summaries: Developed formulations and raw gingerbreads made of corn flour. The effect of the addition of various amounts of starch instead of flour on the quality of the finished gingerbreads. It was revealed that the moisture of raw and gingerbreads slightly increased with the proportion contributed by the starch. The density of finished goods decreased gradually with increasing the proportion of starch in raw and gingerbreads. Found that the best physico-chemical and sensory characteristics were raw gingerbreads, instead of having 30?% starch, flour, custard - products with 20?% starch. |
Determined the Winners of the Annual National Award «Healthy Nutrition»!
RAW MATERIALS AND ADDITIVES
Sultanovich Y.A., Duhu T.A., Tolkacheva D.V. Prospects for Fhanges in the Industry Portfolio of Specialized Fats
Gels for Decoration
CHRONICLE AND INFORMATION
Savenkova T.V. Russia at ISM 2013 - in a New Way
Iunihina V.S., Ilyina O.A. On some Approaches to Additional Vocational Education Confectioners
Burdun N.I. The Strongest Wins
18th International Exhibition of Packaging Industry RosUpack 2013
Sweet News
Summaries