Confectionary manufacture №2/2012
What's New in the Industry
FEATURED ARTICLE: FOOD INGREDIENTS TODAY
Tatarnikova E.A., Kuprina O.V., Medvedeva E.N.Using Arabinogalactan as Ingredient of Flour Confectionery
| Tags: arabinogalactan, flour confectionery, dietary fibers, functionality. Summaries: The receipts of confectionery and pastry with arabinogalactan from larch (Larix sibirica L.) possessing prebiotic properties are developed. Influence of arabinogalactan on organoleptic and physicochemical quality rating of mealy products is investigated. |
Duhu T.A., Burlova I.A., Zotova O.A.Functional and Technological Effectiveness of Margarines Guarantees Confectionery Quality
| Tags: cream, margarine, plasticity, flaky dough, solid triglycerides, melting temperature, technological effectiveness, functionality. |
Romanov A.S., Lotsmanov A.S., Nazimova G.I., Markov A.S.Using Pollen as Ingredient of Intermediate Products for Decorating Cakes and Pastry
| Tags: nutritional value, soufflе, cakes, flower pollen. Summaries: The article defines the production method and amount of pollen (pollen pellet) necessary to produce soufflе and provides for organoleptic, physical, chemical, structural and mechanical properties of souffle. It also contains calculation for percentage of recommended daily values met if a person eats 100 g of soufflе containing 6?% of pollen. |
Zaytseva L.V.Trans-isomers - Plague of the 21st Century
| Tags: trans-isomers; alimentary-diseases; saturated fats; fatty acids; palm oil. Summaries: The article demonstrates that trans-isomers of fatty acids added to food cause alimentary diseases. The article contains recommendations for manufacturers to use healthy fat products (butterfat substitutes) made by SOYUZ Corporation. |
Zvyagintseva M.V., Miroshnikova T.N. Fat, low-trans for the production of fillings
| Tags: icing; confectionery products; stuffing; stuffing fats; trans-isomers. Summaries: The article covers technological properties of special-purpose fats with reduced trans-isomer contents as well as specialties of application thereof in confectionery industry. |
INDUSTRIAL TECHNOLOGIES
Maksimova A.A., Savenkova T.V.Rational Technology for Oatmeal Cookies Production
| Tags: hydrothermal processing, oatmeal, oatcake, rational technology. Summaries: The rational technology of oatmeal cookies, which provides increasing its competitiveness through the preliminary preparation of raw materials and modeling of prescription of cookies, was developed in present paper. The annual economic effect from introduction this technology will be 2.28 million rubles and it allows to expand the range and reduce production costs by 1.5?%. |
Skobelskaya Z.G., Uhanova I.A., Vergoun V.V., Bessarab A.V.Matrix Method for Optimizing Rheological Properties of Chocolate Paste
| Tags: matrix processing, rheological properties, chocolate pastes. Summaries: The article covers the effect that matrix processing has on rheological properties of plain and milk chocolate pastes with or without coarse additives. Upon matrix processing, the chocolate paste decreases its viscosity. The above is due to decrease in moisture mass concentration accompanied by increase of free fat and dispersibility. Thus, the quality of chocolate paste is improved, which is also evidenced by systemacy being an independent indicator. The article contains recommendations on applying this new efficient method of processing chocolate paste. |
CONTROL & QUALITY
Kondratiev N.B.Effect That Oxidation Stability of Ingredient Fats Has on Shelf Life of Cookies
| Tags: induction time, peroxide value, biscuits and cookies, forecast, shelf life. Summaries: Interference of quality of raw materials and confectionery of group of biscuits and cookies is proved. Laws of quality changes of biscuits and cookies according to oxidizing damage of fats at long storage are revealed. Mathematical dependence of shelf life of biscuits and cookies on a weight fraction of fat and an induction time of used fat and the equation for an estimation of the induction time of fat for products with the set shelf life are received. |
EQUIPMENT & ACCESSORIES
Alferov A.Producing Actual Goods
| Tags: berliner doughnuts, waffle iron, wafers, new product, equipment, doughnuts. |
ACTUAL NEWS AND INFORMATION
Agroprodmash'2011 International Exhibition
Dracheva L.V. Modernization of Russia's Food Industry
Developing Innovative Agricultural Economy
ProdExtraPack'2011, 6th International Contest for the Best Food Packaging and Label
Grand-Star Russia'2011, 6th Russian National Contest for the Best Packaging
Sweet News
Summaries