Baking in Russia №3/2014
ACTUAL PROBLEMS
Shaposhnikov I.I. On the Sectoral Target Development Program of the Baking Industry of the Russian Federation
Chubenko N.T. Whom to Believe Who will Judge
ENGINEERING AND TECHNOLOGY
Stech A. Product Quality Control and Information Management with Use of CSB-System
Suslyanok G.M., Schegoleva I.D., Sokolova O.S.Application of Inulin Containing Preparation from Artichoke in Breadmaking
| Tags: quality, jerusalem artichoke tubers preparation, bread. Summeries: The influence of the Jerusalem artichoke tubers preparation on the wheat bread quality and its staling was investigated. Applying the Jerusalem artichoke tubers in baking is caused by the advantages of its carbohydrate composition - high content of inulin and fructose. A comparative analysis of Jerusalem artichoke tubers preparations obtained by different methods was carried out. For the baking of bread is recommended the preparation with the highest rates of total fructose and inulin and ability to be fermented by baking yeast. Found that the applying of the Jerusalem artichoke tubers preparation in the amount of 2-4?% by weight of flour increases the volume, porosity and elasticity of bread but changes its taste. Also slows the staling of bread down. The obtained results have been achieved through the using of non-traditional plant materials containing food ingredients of therapeutic and prophylactic action. Authors: Suslyanok Georgiy Mikhaylovich, Candidate of Biological Science Schogoleva Irina Dmitrievna, Candidate of Technical Science Sokolova Olga Sergeevna, Assistant Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080 |
Recommended to Introduce Patents
Kostyuchenko M.N., Dremucheva G.F., Veselova A.Y.Effect of Betulin Containing Bark Extract on the Quality of Bakery Products
| Tags: Betulin containing extract of birch bark, indicators of quality of bread, structural and mechanical properties, technological process Summeries: Objectives of researches: To study influence of "Betulin-containing extract of birch tree bark" on technological process parameters and quality of bread. The quality of bread was estimated by the organoleptic (appearance, taste, flavour, crumb quality) and physicochemicalindicators (moisture, acidity, crumb grain, specific volume of bread) which were defined by the conventional methods. Structural and mechanical properties of crumb were studied by applying penetrometer. Betulin-containing extract of birch tree bark was applied in the quantity of 0,0026%, 0,0052% and 0,013% of the total mass of flour. White breaddough were made of straight white wheat flourby various dough-making methods (basic approach, straight dough and quick dough methods). It was established that application ofbetulin-containing extract of birch tree barkdidn't have significant influence on technological process parameters and qualityof products (moisture, acidity, crumb grain, specific volume of bread and heat resistance/temperature stability). However, betulin-containing extract of birch tree bark improved structural and mechanical properties of crumb grain. The full extent of this impact depended on quantity of betulin-containing extract of birch tree bark and a way of dough preparation. Authors: Kostyuchenko Marina Nikolaevna, Candidate of Technical Sciences Dremucheva Galina Fedorovna, Candidate of Technical Sciences 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 |
Ponomareva E.I., Alekhina N.N., Bakaeva I.A.The Glycemic Index of Bakery Products from Bioactivated Wheat
| Tags: bioactivation, glycemic index, spontaneous fermentation sourdough, wheat grain, bakery products. Summeries: Determined the intensity of the breakdown of carbohydrates and blood sugar levels after consumption of bakery products from bioactivated wheat. Found that these products had a mean value of the glycemic index, and the consumption of bread through spontaneous fermentation sourdough, glucose level in the blood rises more smoothly. Authors: Ponomareva Elena Ivanovna, Doctor of Technical Science Alehina Nadezhda Nikolaevna, Candidate of Technical Science Bakaeva Irina Alexandrovna, Graduate Student Voronezh State University of Engineering Technology, 19, Prospekt Revolyutsii. Voronezh, Russia, 394036 |
Pridatko E.P. Specialized Margarines without Trans Fatty Acids
Rodnikova A.A., Kulikovskaya T.S., Sultanovich Y.A., Dukhu T.A.Application of the Method of Accelerated Aging for Determine the Shelf Life of Refined Deodorized Sunflower Oil
| Tags: long-term storage, the conversion factor, mathematical modeling, peroxide value, a polynomial equation, polyethylene terephthalate (PET). Summeries: Rapid method for establishing the shelf life is critical in determining the safety and quality products at an elevated (aggravated) temperature, followed by a comparative evaluation of the data obtained with the test results at the reference temperature storage. Practical interest is the development of similar methodologies for sunflower oil allowing for the storage. Data on the shelf life of sunflower oil refined deodorized and high oleic sunflower oil refined deodorized obtained at temperatures of 45, 35 and 20 degrees Celsius. Since the process of accelerated aging oils in bottles is long enough, it is convenient to use as a variant of this method accelerated aging of sunflower oil in the manufacture of preforms for PET bottles. The conversion factor for storage of sunflower oil in liter bottles at the reference temperature was 5.2. Dependence of the change indicator "Peroxide value" (PV) sunflower oil temperature and shelf life most reliably described polynomial equation third order. Authors: Rodnikova Anna Arkadyevna, Candidate of Biological Science Kulikovskaya Tatyana Semyonovna Research Institute of Rosrezerv Storage; 40, bldg. 1, Volochaevskaya St., Moscow, 111033 Sultanovich Yuriy Avramovich, Doctor of Chemical Science Duhu Tamara Aslanbechevna, Candidate of Technical Science Holding "Solar Products" 1, 2nd Krasnoarmeyskiy Tupik, Saratov, 410065 |
INFORMATION AND EXHIBITIONS
Terentyev N.T. How was Created "Darnitckiy" Bread
Semyonkina N.G. Technologists Seminar in Industry Research Center
International Exhibition "Agroprodmash 2013"
International exhibition "Prodexpo 2014" again hits record
At a meeting with representatives of the central and industry media
Results of the Contest "Best Product 2014"
Awards Presented to the Winners
Strongest Won
Determined Winners of the Annual National Award "Healthy Eating 2013"
Lekhova I.A. Healthy Children Nutrition - Healthy Future of Russia