Baking in Russia №5/2013
ACTUAL PROBLEMS OF BAKING
Recommendations of the Parliamentary Hearings "Status and Prospects of Development of Baking Industry of Russia"
Chubenko N.T. Bread Quality - Content and Validity. Who'll be Responsible for the Poor Quality
ECONOMY AND MANAGEMENT
Kosovan A.P., Sagina O.A.Scenario Development of Production Modernization with the Use of Game Theory
| Tags: products sales, forecast, modernization scenarios, game theory. Summeries: ?A new approach to the generation of scenarios is studied. It is reasonable to refuse from fixing of long-term requirement in bread as a single (most probable) estimating because of low certainty of such a forecast. The more substantiate should be considered simultaneous inclusion in calculations of several values of products sales within the range from minimum to maximum levels. It is suggested to perform seeking of optimum planned solutions with the use of algorithm of game theory. |
Meet - CJSC "Arzamas Bread"
TECHNICS AND TECHNOLOGY
Golynets O.S., Shemetova N.A., Semin A.A.Features of the Application of Express Thermogravimetric Moisture Meters in the Baking Industry
| Tags: humidity, infrared thermogravimetric method, baking industry. |
Kovitskiy V.The Choice is Clear
| Tags: conveyor delivery technology, upgraded car-van, bakery products, use effectiveness |
Dremucheva G.F., Bykovchenko T.V., Berdyshnikova O.N. Color Effect of Flour and Technological Properties of Raw Materials to the Crumb Color of Bakery Products
| Tags: flour whiteness, technological properties of raw materials, bakery, crumb color. Summeries: The influence of color flour and technological properties of raw materials to the color of the crumb of bakery products from wheat flour. On the basis of analysis of experimental data obtained in GosNIIHP, and experience the industry factors affecting the color of the crumb of bakery products, classified into groups: I-I - color and quantity prescription components, II-I - technological properties of raw materials and III-I - parameters of the production process. |
Soboleva E.V., Ternovskoy G.V.Influence of Saccharomyces cerevisiae strains on rope spoilage in wheat sourdough bread
| Tags: baker yeasts, sourdough, rope in bread, Saccharomyces cerevisiae. Summeries: The antagonistic activity of the yeast strain S. cerevisiae RCAM 01730 to bacteria genus Bacillus was established. The results of studies on the possibility of replacing the strain of yeast S. cerevisiae L1 on Saccharomyces cerevisiae strain RCAM 01730 in the technology of wheat liquid sourdough with pregelatinized flour were submitted. The influence of the test strain of yeast on the quality of bakery products and microbial spoilage during storage indicated. |
Karchevskaya O.E., Dremucheva G.F., Grabovets A.I.Scientific and Technological Aspects of Triticale Grain in the Production of Bakery Products
| Tags: triticale grain variety TI-17, Cornet, Kapriz, Tribune, Nemchinovskiy-56, baking properties, flourprotein, bread, bread technology. Summeries: In article results of researches of flour of promising varieties of triticale. Studied baking properties triticale flour. The possibility of using the triticale flour in manufacture of bakery products. |
Kuznetsova L.I., Ivanova E.S.Features of the Manufacturing of Yeast Puff Pastry with Use of Rye Flour
| Tags: fat-retention capacity of flour, enzyme preparation, puff products with use of rye flour. Summeries: The using of rye flour in the technology of puff products was considered; the influence of recipe components and methods of lamination on the quality of puff products prepared with using of rye flour has been discussed. |
Khloponina O.A.Specialized Margarine for the Manufacture of Short Pastry
| Tags: dignity, quality, short pastry, specialized margarine, physical and chemical properties. Summeries: Influence of margarine on quality of products from shortcake dough and its basic functions by their manufacture are considered. Properties and advantages of margarine are described. Its features are noted. |
Burlova I.A.About Conventional and Specialized Margarines. What is the Difference
| Tags: margarine, functional properties, batching, dough, volume, flour products, firm threeglicerides |
Summaries