Baking in Russia №6/2015
ACTUAL PROBLEMS
Kosovan A.P., Shaposhnikov I.I.Problems and Prospects for the Implementation of Innovative Development of the Baking Industry
| P. 4-6 | Keyword: innovations, forecast, market, scenario, bread, bread industry Abstract: The article covers the results of researches in field of baking industry development forecasting under inertial and innovative scenarios. Provided main trends of baking goods demand development, bread market assortment structure dynamics, market gamers consolidation, modern information technologies adoption, communications with end consumers improvement? Progressive busyness models utilization, innovation infrastructure development and key prediction indicators up to 2030 year. Authors: Kosovan Anatoly Pavlovich, Academisian of RAS Shaposhnikov Igor Iosifovich, Candidate of Economical Science Research Institute of Baking Industry, 26A, B. Cherkizovskaya St., Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it. . |
ECONOMICS AND MANAGEMENT
Chubenko N.T. Production Volumes and Assortment of Bakery Products in Russia in 2014
ENGENEERING & TECHNOLOGY
Grigoryeva I.V. 9 Reasons Why You should Buy Flour «Belyaevskaya»
Libkin A.A., Kostin V.F.Dosing of Liquid Semis with Continuous Dough Preparation
| P. 14-15 | Keyword: liquid semi-finished product, production of bread, conveying device, gas removal Abstract: Traditionally, in Russia, when producing mass sorts of bread, the technologies using leavened doughs and leavens are used. Studies conducted at the Federal State Scientific Budgetary Institution "State Scientific Research Institute of Baking Industry"(SSRIBI) showed that methods using liquid semi-finished products of low humidity have great advantages. However, there are no technical means for their careful conveying and dosing. Objective: To create a system for conveying and dosing liquid semi-finished products at continuous dough making. The works are carried out on the basis of Federal State Budget Scientific Institution "State Scientific Research Institute of Baking Industry" (SSRIBI) (Moscow). SSRIBI applied techniques of modeling, etc. As a result, they developed a device consisting of the semi-finished product feed unit, gas separation assembly, dosing unit, and remote control system. The article describes the scheme and operation of the new device for conveying and dispensing of liquid leavened doughs and leavens. It contains the original components, which are protected by a patent. The authors believe that the system developed can be used to create new types of domestiñdough makers, which corresponds to the direction of import substitution in the food industry. Authors: Libkin Arkadiy Arkad'yevich, Candidate of Engineering Sciences Kostin Vladimir Fyodorovich, Senior Fellow of Engineering Department State Scientific Research Institute of Baking Industry, Bol'shaya Cherkizovskaya ul., 26-A, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kachmazov G.S., Bagaeva U.V.Activation Method of Lactic Fermentation Starter for Rye Bread and Rye-Wheat Varieties
| P. 16-18 | Keyword: grape stone, ferment, lactic bacteria, sugared brewing. Abstract: Considering particular importance and difficulties of working with acidifying microorganisms during all the stages of rye and rye-wheat bread production an effort had been taken to optimize the laboratory stage of lactic leaven thinning cycle. Being the source for assimilable nitrogen yeast autolysate was used along with grape seeds powder as the source for additional bio(phyto)genic growth factors. These research results indicate that during the laboratory stage of rye and rye-wheat leaven thinning cycle having added only 0.5% dose of yeast autolysate towards the final bulk to the substratum has positive influence on the specific microorganisms' physiological activity. It is confirmed by a bigger organic acid titer in the final thinning cycle phase (3.5 degrees at the lower mark and 2.5 degrees at the higher mark) compared to the control levels. Combined addition of the substratums to the compound at the laboratory stage of yeast autolysate leaven thinning cycle in the dose of 1.5% towards the grain mixture mass increases the specific acidifying microorganisms' physiological potential even more. Within the limits of indicated dosage the organic acids titer in the final phase of the thinning cycle, compared to the control levels, will have an increase of 5.5 degrees at the lower mark and 4.5 degrees at the higher mark. A more expressive yeast scent is noticed in the experimental samples including yeast autolysate and grape seeds powder. Practical application of these suggested supplements at the bread-baking facilities will allow accelerating ripening periods of rye and rye-wheat leaven without harming the quality and safety of the final product. Authors: Kachmazov Gennadiy Sozyrovich, Candidate of Veterinary Science Bagaeva Ulyana Vladimirovna, Candidate of Biological Science North Ossetian State University named after K.L. Khetagurov, 44-46, Vatutina St., Republic of North Ossetia-Alania, 362025, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Safronova T.N., Evtukhova O.M., Dementyeva Z.N.Development of technology a yeast sponge dough with reduced content of yeast using inulin-containing raw materials
| P. 19-21 | Keyword: bakery products, sponge yeast dough, the Jerusalem artichoke (Helianthus tuberosus L.) Abstract: It justifies the use of products of processing of Jerusalem artichoke and chokeberry as puree "Topirybina" in bakery products to improve their nutritional value. The Jerusalem artichoke (Helianthus tuberosus L.) is a source of inulin. The tubers of Jerusalem artichoke contain unique carbohydrate complex on the basis of fructose and its polymers, the higher homologue of which is inulin. Inulin is also found in the tubers of Jerusalem artichoke together with sugars (from 13?% to 20?% of the wet weight). We used Jerusalem artichoke varieties "Interest" that is grown in Siberia. In this work we investigate the problem of the use of products of processing of Jerusalem artichoke as an additive in bakery products to improve their nutritional value. Chokeberry is characterized by a high content of physiologically functional food ingredients and processing properties (the ability to gelation; increased concentration of coloured substances; microbiological resistance berries), as well as wide spread in the Siberian region. As objects of research were identified puree "Topirybina" produced from Jerusalem artichoke pasta and fresh Aronia, having the following characteristics: solids content of 20±0.03?%; pH 3.8±0.02; inulin 5.2±0.08?%; pectin 7.0±0.06?%; B2 2.2±0.02 mg; With 71.6±0.01 mg; color - dark purple; sweet taste; texture - homogeneous light weight, has a single inclusion particles of skin; the smell is pleasant, without a foreign smell. The aim of this work was the development of technology sponge yeast dough with reduced content of yeast at the expense of introduction in product formulation processing of Jerusalem artichoke puree "Topirybina ". Researches were conducted at the Siberian Federal University (Krasnoyarsk). In this paper we use the developed techniques sponge dough and baking the finished products with the use of convection apparatus SCC101E-RA-3NAC400?/?50. Determination of the height of the dough, the height of the test was conducted every 0.5 hour after the initial mixing of ingredients. The study determined that the best performance is achieved when the content of puree "Topirybina " in the dough in amounts of 20?% and a simultaneous decrease of laying the yeast at 30?%. When using convection apparatus SCC101E-RA-3NAC400?/?50 in technology, the process of dough making is reduced by 30 min. Authors: Safronova Tatyana Nikolaevna, Candidate of Technical Sciences, Evtukhova Olga Mikhailovna, Candidate of Biological Sciences, Dementieva Zlata Nikolaevna, Graduate student, Siberian Federal University, Institute of Economics and Trade, Krasnoyarsk, 79 Svobodny Prospect, 660041, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Bozhko S.D., Ershova T.A., Chernysheva A.N., Vasilenko I.A.Development of Functional Bakery Products with Flour from Cereals and Flax Seeds
| P. 22-26 | Keyword: linseed flour, cereals flour, organoleptic properties, physical and chemical properties, bakery products Abstract: The production of flour made of wheat and rye is accompanied by significant loss of vitamins and minerals. The production of bread, bakery and pastry products further contributes to the loss of these important biologically active substances. It is known that the bread is a product of mass consumption in Russia. The development and introduction into production new and innovative types of bread - is one way to improve the quality of bakery products. The development of new bread receipts by adding bioactive ingredients and various adjuncts enhancing nutritional and biological qualities enables to create a greater variety of bakery products. The consideration of chemical composition and performance attributes of different ingredients makes it possible to reduce their imperfection in human dietary allowance and create brands which maintain and improve people's health. The use of cereal flour in bread production is a way of this task solution. The concern of the study is to develop receipts of bakery products with flour from cereal crops and linseed flour. Natural food ingredients from cereal crops and linseed are proposed to use to make the functional direction products. The study was undertaken at the Food Products laboratory of the School of Biomedicine, Far Eastern Federal University. Wheat flour is replaced by flour from cereal crops and linseed flour in amounts from 5 to 25?%. In this study oat flour, buckwheat flour, millet flour and linseed flour were chosen as cereal flour used in bakery products production. Standard straight dough process technology was used in the goods production. Standard straight dough process technology was used. Heart baked goods were baked in experimental laboratory-type bread making. It has been found that the substitution of wheat flour for oat flour, buckwheat flour, millet flour and linseed flour up to 15?% might be recommended in wheat bakery products production. Such substitution enables to make bakery products which are highly competitive with the controlled ones and have good shape stability and grain index, the output is increasing, baking and drying loss rates are decreasing. The content of dietary fiber in all developed products satisfies the daily need for them from 15.9?% (products with buckwheat flour) to 36.5?% (products with linseed flour). Therefore, the developed bakery products might be attributed to functional products with a high content of dietary fiber. Authors: Bozhko Svetlana Dmitrievna, Candidate of Tevhnical Science Ershova Tatyana Anatolyevna, Candidate of Tevhnical Science Chernyshova Anna Nikolaevna, Candidate of Tevhnical Science Vasilenko Irina Arkadyevna, Senior Lecturer Far Eastern Federal University, 8, Sukhanova St., Vladivostok, 690000, 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. , 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. |
Grekova A.V.Technological Solutions to Facilitate the Extension of Fresh Buns Bakery Products of Long-Term Storage
| P. 27-30 | Keyword: long shelf life, food additives, fancy bakery products, packing material, enzyme preparations Abstract: The modern market economy is actively developing segment of the food with long shelf life. In this regard, the relevance of the evidence-based approaches to expand the range of such products. The purpose of research - to develop technological solutions that contribute to maintaining the freshness of rich bakery products long-term storage. The work performed at the Research Institute of Baking Industry (Moscow). The paper used conventional and special methods (scanning electron microscope) assess the quality of the finished product. Butter bread products prepared in two formulations differing in sugar and fat product. We determined the effect of various enzyme preparations (Novamil, Alphamalt Fresh 15 amyloxy et al.) And food additives (guar gum, xanthan gum, etc.) On the shelf life of products, recipes which they are included. Found that combined application Alphamalt Fresh 15 and gum arabic slows retrogradation of starch, contributing to the preservation of fresh products for 240 hours. In addition, in order to increase this figure was determined the effect of packaging materials of new species (from the pulp with the application of a special coating with the addition of polyvinyl chloride (Nature Flex 23 NK); biaksilno oriented polypropylene film coated with polyvinylidene chloride (Propafilm RXP); regenerated cellulose film with the application of polyvinylidene chloride (Cellophane 440XS); polyethylene film antimicrobial modified extract of birch bark) on the dynamics of the consumer characteristics of rich baked goods during storage. We found that the most effective barrier properties of polyethylene film has antimicrobial, modified extract of birch bark. Thus, the experimental data is the basis for the creation of science-based production technology buns bakery products long-term storage. Authors: Grekova Anna Valeryevna, Graduate Student Research Institute of Baking Industry, 26A, B. Cherkizovskaya St., Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Savkina O.A., Kuznetsova L.I., Krasnikova L.V., Dubrovskaya N.O., Parakhina O.I.Influence of Gluten-Free Raw Materials Microflora and Rowan Powder on the Development of the Finished Products Potato Disease
| P. 31-33 | Keyword: gluten-free raw materials, gluten-free bread, ropy disease, microflora, Rowan powder, spore-forming bacteria Abstract: In recent years, in our country, numbers of cases of coeliac disease or gluten enteropathy are increased. Celiac disease is a serious disease, and the main method of treatment is strict lifelong diet, suggesting the exclusion from the diet of gluten contained in products from wheat, rye, barley and oats. High speed of microbial spoilage ( molding and ropy disease) is a serious problem for the production of gluten-free bread. Gluten-free products are also characterized by unexpressed taste and smell, and the ability to rapidly stale due to a high content of starch in the recipe. The aim of the presented research was to study the spore-forming microflora of raw materials used for the production of gluten-free bread, its influence on microbial spoilage of finished products during storage, and to elaborate a method of slowing down the ropy disease by using of rowan powder. The work was carried out at the St. Petersburg branch of the state research institute of baking industry and at Saint Petersburg ITMO University. Selection and preparation of samples for microbiological analyzes were carried out according to GOST ISO 7218-2011. The number of mesophilic aerobic and facultative anaerobic microorganisms determined in accordance with GOST 10444.15 -94. The number of spore-forming bacteria was determined by plating the heated samples of meat-peptone agar. To identify the ability of isolated spore-forming bacteria to cause disease gluten-free ropy- products prepared s breadcrumb with spores. To identify signs of ropy-disease bread was stored at 70±5 % humidity and a temperature of 37±1 °C. Four strains of spore-forming bacteria with different in cultural and morphological characteristics was selected from extrusion and corn starch, soy protein, rice flour and corn, and ash powder and the ability of isolated strains to cause the potato disease gluten-free products was proved. It is shown that the main source of ropy disease of gluten-free products are the raw materials.It was proposed to use rowan powder for slowing the progression of the ropy disease bread, since it has a wide chemical composition, high titratable acidity, content organic acids, including providing the preservative effect.It is found that the use of rowan powder in an amount of 4% and 8 improves the resistance of the gluten-free bread to the ropy disease during storage. Authors: Savkina Olesya Alexandrovna, Candidate of Technical Science Kuznetsova Lina Ivanovna, Doctors of Technical Science Krasnikova Lyudmila Vasilyevna, Saint Petersburg State University of Information Technologies, Mechanics and Optics, 49, Kronverksky Prospekt, St. Petersburg, 197101, This email address is being protected from spambots. You need JavaScript enabled to view it. , Dubrovskaya Natalya Olegovna, Candidate of Technical Science St. Petersburg Trade and Economic University, 50, Novosibirskaya St., St. Petersburg, This email address is being protected from spambots. You need JavaScript enabled to view it. Parakhina Olga Ivanovna, Graduate Student St. Petersburg Research Institute of Baking Industry, 7, Podbelskogo St., Pushkin, St. Petersburg, 196608, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tsyganova T.B., Smirnov S.O.Preliminary Activities Carried out Within the Framework of the Implementation of HACCP at the Baking Enterprises as the Basis of Quality and Safety of Products
| P. 34-36 | Keyword: product quality and safety, monitoring, program required preliminary activities, HACCP Abstract: The article deals with the organizational issues of food safety associated with the implementation of HACCP principles in food businesses, including bakeries, concerning the implementation of preliminary activities. One of the elements of the food safety management (HACCP) in any enterprise is to develop a mandatory preliminary programs. Preliminary activities should maintain control of the environment and operating conditions that are necessary for the safe production of bakery products. Their effectiveness depends largely on ensuring the safety of food from production of raw material to the stage of direct consumption. Such programs help to control and direct control of the production environment, which is the basis for the creation of safe products. The purpose of the preliminary program - take concrete actions to eliminate the cause of a potential nonconformity or other undesirable situation, to eliminate risks or reduce them to an acceptable level. Mandatory programs have to include a description of the corrective funds, as well as the order of documentary fixation conducted necessary procedures. Programs are formed on the basis of the provisions of regulations and voluntary programs aimed at ensuring the safety of food products, and include a range of obligatory measures to be taken both before the start of production and throughout its duration, and after the end of the process. Theseactivitiesarecarriedoutindifferentdirections. Authors: Tsyganova Tatyana Borisovna, Doctor of Technical Science Smirnov Stanislav Olegovich, Candidate of Technical Science Research Institute of Baking Industry, 26A, B. Cherkizovskaya St., Moscow, 107553, 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. |
Chernykh V.Y.The Principles of Pasta Quality Management
| P. 37-41 | Keyword: autolytic activity, botanical species of wheat, critical points, pasta, wheat grain hardness Abstract: Pasta properties of wheat flour are predetermined by wheat grain hardness or it's belonging to the botanical species Triticum durum and Triticum turgidum. The target of the work is the formation of the principles of pasta quality management considering the current system of evaluation of technological properties of wheat and wheat co-products. The work was performed in the Research Institute of Baking Industry (Moscow). The article shows the relationship between wheat grain hardness and processing properties of the flour, obtained from it. The critical point of the grain hardness - the maximum torque (Mkr.) on the drive chopper is determined and it equals to 8 ± 0.5 N·m, which is recommended during pasta wheat milling. The critical point of the "Falling number" of wheat flour is determined, which is equal to 220 ± 10 s and is conditional for receipt of consistently high quality pasta. On example of three varieties of wheat the technique of evaluating of their grain hardness on Mkr. is shown and recommendations on it's use in the production of pasta, bakery and pastry products are given. The principles of pasta quality management were formulated. They include: formation of a mixture of grinding wheat based on processed grain hardness; determining of the critical points of physical-chemical characteristics of pasta wheat flour, primarily medium flour particle size; management of pasta wheat flour properties based set of critical points; management of pasta production technological stages based on their recipes and technological properties of raw materials. Authors: Chernykh Valery Yakovlevich, Doctor of Technical Science Research Institute of Baking Industry, 26A, B. Cherkizovskaya St., Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Index of Articles, Published in the Journal «Baking in Russia» in 2015