Baking in Russia №6/2013
ACTUAL PROBLEMS
Burdun N.I. Customs Union: Russian Food Industry in Terms of Integration
Food Security of Russia in Conditions of Work in the WTO
Dracheva L.V. 1st Eurasian Forum of Bakery Leaders
Kosovan A.P. On the Scientific Support of the Baking Industry
ECONOMICS AND MANAGEMENT
Chubenko N.T. Bread Assortment. Assessment, Validity and Tasks
Shortly about Important
ENGINEERING AND TECHNOLOGY
Tyurina O.E., Shlelenko L.A., Kostyuchenko M.N., Tyurina I.A.Development of Assortment and Technologies of Manufacturing the Bakery Products from Flour Made from Pumpkin Seeds for Geriatric Diet Nutrition
| Tags: antioxidant activity, flour from pumpkin seeds, nutrient adequacythe Summeries: The paper studies the matters, related to the effects of pumpkin seeds flour on the rheological properties of dough and the quality of baked goods. Presents data from clinical trials, conducted by Clinical Research Center of Gerontology, which indicate about stabilization of the metabolic processes in the body, slowing the aging of the use of these products in the diet of elderly patients. Authors: Candidate of Technical Science Tyurina Olga Evgenyevna, Candidate of Technical Science Shlelenko Larisa Andreevna, Candidate of Technical Science Kostyuchenko Marina Nikolaevna; Graduate Student Tyurina Irina Anatolyevna State Scientific Research Institute of Baking Industry RAAS 26A, B. Cherkizovskaya St., Moscow, 107553; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Trufanova Y.N., Nikitin I.A.The development of the modified breadmaking technology with protein supplements
| Tags: protein, bone, modified, flour, semi-finished, dry, technology, bean, bread. Summeries: The adjustment of bakery products composition can be accomplished by applying of complex raw materials with high protein of vegetable and animal origin тo reduce the deficiency of essential substances. The dry protein semi-finished product 'Tikhoretsky' from cattle bone and bone residue, the whole-bean flour were used as enrichers in researches in dosages 6 and 10 % to the weight of the flour in the dough respectively. It was established that it is advisable to prepare the dough by the straight-dough method and to perform mixing in two stages for obtaining bakery products with the best quality. The suggested breadmaking method can increase protein content in bread by 48.7%, biological value - by 34.6% and lysine score - by 34,6%. Authors: Candidate of Technical Science Trufanova Yuliya Nikolaevna Voronezh State University of Engineering Technology 19, Revolyutsii Prospekt, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it. Candidate of Technical Science Nikitin Igor Alekseevich Moscow State University of Technology and Management named by K.G. Razumovskiy 73, Zemlyanoy Val, Moscow; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tsiganova T.B., Semenkina N.G., Bykovchenko T.V.Effect of processing products of Silybum Marianum Seed on the Microflora of Semi-Finished and Microbiological Purity of Bread
| Tags: oil, microbiological purity, Silybum Marianum, functional bakery, meal. Summeries: The article contains results of researches of influence of the plant products applied at development of bakery products of a functional purpose - meal and oil of a thistle spotty on microflora of semi-finished products and microbiological purity of finished products. Using of milk thistle powder improves biotechnological properties of yeast cells and lactic acid bacteria. Products of thistle slow progression of bacteria type Bacillus in bread. Authors: Doctor of Technical Science Tsiganova Tatyana Borisovna, Candidate of Technical Science Semenkina Natalia Gennadyevna, Candidate of Technical Science Bykovchenko Tatyana Veniaminovna Moscow State University of Technology and Management named by K.G. Razumovskiy, 73, Zemlyanoy Val, Moscow, 109004; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Dubrovskaya N.O., Kuznetsova L.I., Savkina O.A., Parahina O.I., Shelenga T.V.New Acidifying Additive for Manufacture of Bread by the Accelerated Technology
| Tags: complex acidifying additive, rye flour, recipes, rowan powder, improved parameters, bread. Summeries: The recipe of acidifying granular additives with mountain ash powder for accelerated technology of bread with using of rye flour was developed with a view to ensuring the traditional full taste, odor, color enhancement and elasticity of crumb and to improving the microbiological stability during the storage. Authors: Candidate of tech. sciences Dubrovskaya Natalya Olegovna Saint-Petersburg State University of Trade and Economics 50, Novorossiyskaya St, St. Petersburg, This email address is being protected from spambots. You need JavaScript enabled to view it. Doctor of tech. sciences Kuznetsova Lina Ivanovna, Candidates of tech. sciences Savkina Olesya Alexandrovna, staff scientist Parahina Olga Ivanovna Branch of the GNU GOSNIIHP RAAS 7 liter A, sh. Podbelskogo, Pushkin, St. Petersburg, 196608, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. Candidate of Biological Science Shelenga Tetyana Vasilyevna All-Russian Institute of Plant Industry of N.I. Vavilov, 42-44, B. Morskaya St, St. Petersburg 190000; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kukin M.Y., Novinyuk L.V.Getting Citrates and Lactates for Enrichment of Bakery Products by Iron and Magnesium
| Tags: ferric, lactate, magnesium, technology, bakery products, citrate. Summeries: The developed technologies of ferric ammonium citrate and magnesium L-lactate and experiment results on studying of their influence on quality factors of a bakery products are presented. Authors: Associate Scientist Kukin Mihail Yuryevich, Candidates of tech.sciences Novinyuk Lyudmila Vasilyevna Institute of Food Flavors, Acids and Dyes RAAS 55, Liteyniy pr. St, St. Petersburg, 191014; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Ponomareva E.I., Voropaeva O.N., Shtorh L.V.Research of the Influence of the Dosage of Leaven "Evitaliya" on the Dough and Bread Properties
| Tags: leaven, quality, bakery products. Summeries: Was determined the effect dosage starter " Evitaliya", which is a complex of microorganisms producing vitamins, on the properties of semi-quality bakery products. It is established that the best organoleptic and physico-chemical properties of the sample had bread with the addition of the leaven of 10?%. Authors: Doctor of Technical Science Ponomareva Elena Ivanovna, Candidate of Technical Science Voropaeva Olga Nikolaevna, Candidate of Technical Science Shtorh Larisa Valeryevna Voronezh State University of Engineering Technology 19, Revolyutsii Prospekt, Voronezh, 394036; This email address is being protected from spambots. You need JavaScript enabled to view it. |
INFORMATION AND EXHIBITIONS
Exhibitions Calendar on First Half of 2014
The Leading Trade of Bakery and Confectionery Industry Continues to Consolidate its Positions
Confectioners and Bakers Met at the Seminar "EFCO"
Index of Articles Published in the Magazine "Baking in Russia" in 2013