Baking in Russia №1/2014
ACTUAL PROBLEMS
Chubenko N.T. XI Congress of the Russian Union of Bakers
Kosovan A.P. About Activity of the Russian Union of Bakers at the Present Stage
VI International Baking Forum
Shortly about Important
ENGINEERING AND TECHNOLOGY
Adam Stech. Modern Methods of Commissioning on the Enterprises of the Baking Industry
Shlelenko L.A., Tyurina O.E., Borisova A.E., Nevskaya E.V., Dobriyan E.I.Vegetable Raw of New Generation for Bakery Products
| Tags: antioxidant activity, import-substituting raw materials, innovative method of dehydration of fruits and vegetables. Summeries: Developed assortment and technologies of bakery products manufacturing with use of natural food ingredients - powders from fruits and vegetables, produced by innovative drying method, which allows to keep their high nutritional value. Authors: Shlelenko Larisa Andreevna, Candidate of Technical Science Tyurina Olga Evgenyevna, Candidate of Technical Science Borisova Alla Egorovna, Candidate of Technical Science Nevskaya Ekaterina Vladimirovna, Candidate of Technical Science State Scientific Research Institute of the Baking Industry, 26-A, B. Cherkizovskaya, Moscow, 107553, Dobriyan Ekaterina Ivanovna All-Russian Research Institute for Dairy Industry, k. 7, 35, ul. Lusinovskaya, Moscow, 115093, |
Dremucheva G.F., Berdyshnikova O.N., Nevskiy A.A., Bykovchenko T.V.Influence of Bleaching Agents on the Properties of Flour and Bread Quality
| Tags: whiteness and flour ash content, bread quality, benzoyl peroxide, dough properties. Summeries: Shows the effect of the benzoyl peroxide on the properties of flour, fermentative activity and the quality of bread. On the basis of analysis of experimental data it was established that the properties of flour and bread quality depend on the dosage contributed drug and duration of the retention of flour. Authors: Galina Fedorovna Dremucheva, Candidate of Technical Science Olga Nikolaevna Berdyshnikova, Candidate of Agricultural Science Andrey Alexandrovich Nevskiy, Candidate of Technical Science Tatyana Veniaminovna Bykovchenko, State Scientific Research Institute of the Baking Industry, 26-A, B. Cherkizovskaya, Moscow, 107553, |
Kostyuchenko M.N., Dremucheva G.F., Veselo-va A.Y.Influence of Betulin Containing Birch Bark Extract on the Baking Properties of wheat Flour
| Tags: Betulin containing extract berest, diabetes mellitus, baked goods, the baking properties of the flour. Summeries: Expansion of assortment of bakery products for diabetic research assignment to create technologies for bakery products using the birch bark extract contains Betulin (BEB), which has a strong antioxidant properties. Examined the influence of BEB on the baking properties of flour for the al?veograf, farinograf, amilograf and reofermentometr and on the quality of bread. Confirmed the feasibility of BEB in bread formulations of diabetic supplies. Authors: Kostyuchenko Marina Nikolaevna, Candidates of Technical Sciences Dremucheva Galina Fedorovna GosNIIHP 26a, B. Cherkizovskaya St, Moscow, 107553 Veselova Anna Yurievna, Graduate student Nizhniy Novgorod State University of Engineering and Economics 24А, Sputnic St. Nizhniy Novgorod |
Surmach E.M., Kuznetsova L.I.Improving the Nutritional Value of Muffins
| Tags: сakes with the rye flour, the nutritional value, the malt extract. Summeries: The research of the using of rye flour, malt extract, vegetable oil and omega-3 fatty acids in the cake's recipe to improve its nutritional value were conducted. The effect of these ingredients on the quality of the dough, the finished product and the chemical composition of the cake were studied, their quantities were explained. Authors: Elina Mikhaylovna Surmach, Graduate Student Institute of Refrigeration and Biotechnology of National Research University of Information Technologies, Mechanics and Optics, 49, Kronverksky pr-t, St. Petersburg, 197101 Lina Ivanovna Keznetsova, Doctor of Technical Science St. Petersburg Branch of State Scientific Research Institute of the Baking Industry, Liter A, Sh. Podbelskogo, Pushkin, St. Petersburg, 196608, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ABROAD
Shaposhnikov I.I. Main Trends in the Development of European Bakery
TECHNOLOGISTS SCHOOL
Azarova M.G. Lenten Breadsticks
INFORMATION AND EXHIBITIONS
Chubenko N.T., Semenkina N.G. At a Press Conference in State Scientific Research Institute of Baking Industry
Terent'ev N.T. Results of the All-Russian Contest "Leader of Innovative Solutions in 2013"
Akimova L.A. Our Bread
Alexandrin S. Bread Festival in Altai
Awards to the Best
"All flags will come to us…"
Akimova L.A. Solve Problems Together
International Forum on Problems of Packaging
With a Visit to Moscow