Confectionary manufacture №5/2013
News
FOCUS: TECHNICS AND ENGINEERING. INNOVATIONS
Devyatkina L.A., Hodak A.P., Savenkova T.V.Technology of Production Candies Based on Fondant Masses with Longer Application Time
| Tags: ptimization technology fondant, structure fudge candies, extended shelf life. Summaries: Data on optimization of technology of obtaining fondant masses are provided in article for the purpose of development of fondant candies with the increased expiration date. Expediency of use of malt extract together with food additives (sorbitol is scientifically proved and experimentally proved or bioinvert 200), allowing to increase an expiration date of candies till 6 months, keeping their competitiveness. |
Plotnikov I.V., Zhuravlev A.A., Oleinikova A.Y., Shevyakova T.A., Popova A.V.Optimization of the Formulation of Mini-Marshmallows on Gelatin with Gum Arabic
| Tags: the arabic gum, mini-zephyr, the generalized function of desirability. Summaries: The mini-zephyr compounding "Air happiness" with "Instantgum" use is devel-oped. The developed product possesses high organoleptic, physical and chemical rates, satisfactory formouderzhivayushchy ability, an elastic chewing consistence, has a functional purpose according to the content of food fiber. |
Hanturgaev A.G., Kotova T.I., Kharayev G.I.New Technology of Generation Confectionery Products from Vegetable Raw Materials in the Baikal Region
| Tags: cedar mear, the dehydrated fruits and berries, organoleptic indicators, halvah. Summaries: The choice of the object of study - a by-product of preparation of cedar oil-seed meal. The results of the work to create halva technology of cedar meal with the addition of fruits and berries dehydrated using microwave vacuum drying, which allows you to preserve the native properties of the original plant material. The product features quality halva cedar meal. |
Krylova E.N., Mavrina E.N., Savenkova T.V.New in Technology of Manufacturing Tirage Toffee
| Tags: crystallization, sweetener, tirage toffee. Summaries: Developed the technology of manufacturing tirage toffee on sweeteners with use of polyol isomalt. Set the optimal ratio of formulation components, influence of sweeteners on the physico-chemical and structural- mechanical properties of tirage toffee. Developed the technology of manufacturing products with low carbohydrates, low calorie, that is products of prophylactic destination. The products developed by regulatory and technical documentation. |
Konovalova M.Y., Cyganova T.B., Neronova E.Y.Influence of Temperature and Cavitation Treatment for Thixotropic Properties of Choux Pastry of Print Gingerbread
| Tags: cavitation processing,quality, area loop Gesterezis, pressed gingerbread, dough, thiotropy, emulsion. Summaries: The article covers the study of effect prior cavititational processing emulsion employ for knead used to bake the Souvenir molded gingerbread on thixotropic quality of the ready dough. Thixotropy dough value of capable reconstruction his structure to different conditions temperature. It was revealed that extent experiment display and considerable alteration thixotropic quality of the dough. Сapable of reconstruction his structure to different conditions increased with influence greater temperature in experimental models especially. |
Magomedov G.O., Lobosova L.A., Arsanukaev I.H., Kharlamova E.V. Jelly Fruit Marmalade with Sugar Substitute
| Tags: agar, grape juice, marmalade, stevioside, and functional items. Summaries: Proofed the choice of grape juice and stevioside in the production of marmalade. Studied the process of jelly masses gelation, defined organoleptic and physical-chemical characteristics of products. |
Smolihina P.M., Muratova E.I.Development of Technology for the Production of Jelly and Whipped Candies of Functional Purpose
| Tags: jelly candies, vegetable powders, whipped candies, phytoadditives, functional items. Summaries: The possibility is shown and the expediency of use of extracts from leaves of a nettle by a two-blast furnace, powders from a pumpkin, carrots and their mixtures as sources of vitamins for sugary confectionery products is established. Recommendations are given on using of vegetable preparators as technological addition at a production jelly and sbivny candies, allowing to slow the premature drying out of corps of candies, improve structurally-mechanical descriptions of wares and provide stability of quality indexes during use-by date. |
Yakovlev E.A.A New Approach to the Assessment of the Hardness of Confectionery Fats
| Tags: correlation, the mass fraction of solid triglycerides, the method of nuclear magnetic resonance. |
CHRONICLE AND INFORMATION
At the Jubilee of 20th International Exhibition "Prodekspo-2013"
Upakovka/UpakItaliya-2013
The Leading Exhibition of Bakery and Confectionery Industry Continues to Consolidate its Position
Pastry Chefs and Bakers Met at the Seminar "Efko"
Sweet News
Summaries