Baking in Russia №2/2018
ACTUAL PROBLEMS
Kosovan A.P. Social and economic benchmarks of Innovative Transfor-mations of the Bakery Industry in Russia
| P. 4-9 | Keyword: amaranth, bakery products, vegetable amaranth grade, whole-wheat amaranth flour, liquid sourdough, functional product Abstract: The modern world is changing dramatically and scientists must provide an in-depth systematic analysis and objective forecast of these developments. The phasing-out of a focus on bread-baking industry related strategic development priorities will inevitably lead to the loss of development prospects of the innovative technical modernization of the industry. Systematic study of all factors involved in development of the industry can address these challenges. In the author's opinion а cooperation mechanism between state, business and science should be set up. To test scientific research results permanently, the author opines that the Research Institute of Bakery Industry should be institutionalized as the integrator (head organisation) for breadmaking as well as core manufacturing plants should be set up. The author also maintains a strong focus on the human resources. Such an approach made it easier to realize that further development will also be achieved not only through provision of the plants with the high-tech equipment, but through the training of highly skilled professionals. And in the next twenty-five years such a paradigm will indeed be the most rational. The real state of affairs will require a shift to the innovative education service; and this service will have the task of creating the new generations of intellectuals interested in continuous self-improvement. This work is already being done in the Research Institute of Bakery Industry under the author's supervision. Author: Kosovan Anatolij Pavlovich, Doctor of Economical Science, Academician of RAS, Scientific Research Institute for the Baking Industry, 107553, Moscow, B. Cherkizovskaja St., 26A, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Martirosyan V.V., Volokhova L.T., Stepanyuk V.D., Volokhova M.N. Analysis of Bakery Wastes Production Actual State and Definition of Criteria for Classifying Waste as a Hazard Class for the Environment
| P. 10-14 | Keyword: environment, standards, waste, projects, hazard classes, criteria, block diagrams Abstract: The article is devoted to the analysis of the developed draft standards of waste generation and limits for their placement by the laboratory of ecological studies of the FGANU "Research Institute of the Bakery Industry". The purpose of the study was to determine the impact of the production activities of bakeries on the environment. Analysis of the developed projects showed that all enterprises had wastes from 1 to 5 hazard class, while up to 2014 the number of waste items was no more than 28, by 2017 the number of waste names increased to 44, but their volume decreased compared to 2014 in the whole up to 30?%. The decrease in the volume of waste was due to the supply of a large amount of raw materials in the returnable packaging, for packaging of finished products, repair and maintenance of vehicles of enterprises in the territory of outside organizations under contracts. An analysis of the passports developed at the enterprises showed that all passports were calculated using the calculation method for the sum of the indicators (K) that characterize the degree of waste hazard in their environmental impacts. Depending on the hazard class of the waste for disposal, waste of 1,2,3 hazard classes is fully and partially transferred to 4 hazard classes. For use partially transferred waste 4,5 classes of danger (waste special clothes, waste bread crumbs). Thus, the conducted studies showed that bakery enterprises are not the main polluters of the environment in terms of production, consumption, movement and utilization of wastes, nevertheless they have a negative impact on the environment's environment. Authors: Martirosyan Vladimir Viktorovich, Doctor of Technical Sciences; Volokhova Lilia Tikhonovna, Candidate of Technical Sciences; Stepanyuk Vesta Dmitrievna; Volokhova Margarita Nikolaevna Scientific Research Institute for the Baking Industry, 107553, Moscow, B. Cherkizovskaja St., 26A, 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. |
ENGENEERING AND TECHNOLOGY
Nevsky A.A., Dremucheva G.F., Bessonova N.G. Multitenzyme Compositions Effect on the Baked Goods with Grain Products Quality
| P. 15-18 | Keyword: enzyme, multi-enzyme composition, phytase, phytin, the method of preparation of dough, bakery products. Abstract: In many developed countries in recent years has increased the demand for bakery products with a high content of cereal-based foods related to healthy food. However, grain products (cereals, grains, etc.) cause rough to the touch crumb, underdeveloped porosity, which limits the use of these varieties of bread, for example, in diseases of the gastrointestinal tract. In addition, the degree of bioavailability of phosphorus, calcium, magnesium and other minerals in such products is reduced, due to a sufficiently high amount of phytic acid in cereal products. One of the effective ways to solve these gaps is the use of enzyme preparations with different activity in the composition of multi-enzyme compositions to improve the quality and nutritional value of bakery products with grain products. The paper studies the influence of enzyme preparations phytase, alpha-amylase, endoxylanase and other activities in the multi-enzyme composition on the quality of bread with grain products. The dough was prepared according to the recipe of "barvikhinsky bread". A multi-enzyme composition containing enzyme preparations with alpha-amylase, endo-xylanase and other activities was introduced when kneading the dough in an amount of 0.003?% of the mass of flour, an enzyme preparation with a phytase activity - from 100 to 400 units of phytase activity per 100 g of flour. It was established that the use of the enzyme preparation phytase in the amount of 200 units of phytase activity per 100 g of flour together with a multi-enzyme composition in the preparation of bread with grain products, improves the quality of bread: formed less crumbling and more elastic crumb, increases the content of free phosphorus, and ensures the preservation of freshness of bread during storage for three days. Was developed of the multi-enzyme composition (patent RU № 2643712) to improve the quality of bread from wheat flour of the first grade with grain products. Authors: Nevsky Andrey Aleksandrovich, Candidate of Technical Sciences Dremucheva Galina Fedorovna, Candidate of Technical Sciences Bessonova Nina Grigoryevna Scientific Research Institute for the Baking Industry, 107553, Russia, Moscow, B. Cherkizovskaya str., 26-A, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Belyavskaya I.G., Bogatyreva T.G., Nefedova T.S., Novikova D.O., Uvarova A.G. Use of Kinoa Pseudo-Grain Flour Culture in Bakery Products Technology
| P. 19-24 | Keyword: bakery products, non-traditional raw materials of bakery production, quinoa, baking properties of raw materials, technology of bakery products. Abstract: One of the areas of development of the bakery industry is the development of new types of healthy food products. The solution to this problem is associated with the use of non-traditional raw material resources of plant origin. The purpose of this research work was to study the technological aspects of film use in the production of bakery products. Characteristics of pseudo-grain culture, its distinctive features, nutritional values are presented. The study of the effect of flour kinoa on baking properties of semi-finished products was carried out in the laboratory of the department "High-tech food products" FGBOU V "MGUPP". Studies were conducted to determine the quantity and quality of gluten and autolytic activity of mixtures of wheat flour and wheat flour of higher grade. The pattern of changes in quantitative and qualitative changes in the content of raw gluten, as well as the autolytic activity of flour mixtures, has been established experimentally. Mathematical processing of the results of the conducted studies is carried out. On the basis of trial laboratory baking, the influence of flour kinoa on organoleptic and physicochemical indicators of the quality of bakery products is established. Experimentally, the method of adding flour to the dough in the form of tea leaves is chosen. The conducted researches made it possible to draw conclusions about the advisability of using flour kinoa in the technology of bakery products from wheat flour of higher grade for increasing. Authors: Belyavskaya Irina Georgievna, Candidate оf Technical Sciences, Associate Professor; Bogatyreva Tatyana Glebovna, Doctor оf Technical Sciences, Professor; Nefedova Tatiana Sergeevna, Postgraduate student; Novikova Darya Olegovna, Вachelor Moscow State University of Food Production, 125080, Moscow, Volokolamskoe shosse, 11, 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. Uvarova Anna Georgievna, Candidate Of Technical Sciences, Associate Professor Kursk State Agricultural Academynamed afterI. I. Ivanova, 305021 Kursk Region, Kursk, ul. Karl Marx, 70, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tsyganova T.B., Grekova A.V.Heat Treatment Effect on the Quality and Freshness Preservation of Long-Baked Packaged Bakery Products
| P. 25-28 | Keyword: bakery products, freshness, long-term storage, heat treatment Abstract: The paper presents the results of a study of the effect of heat treatment on the quality and preservation of freshness of packaged long-lasting baked goods. The products were baked according to the recipe of baking festive, using a large thick spoon. The finished products were packed in polypropylene film. After 1, 7, 14, 21, 30 days of storage, organoleptic and physicochemical indices were determined and the microbiological state of the surface was examined. The change in the temperature of the crumb of the baked product during the heat treatment was carried out using thermocouples. The optimum time for heat treatment was found after plotting the temperature variation curves in the center of the crumb of sweet foods. Based on the results, the optimal duration of heat treatment was established, which was 50 minutes, which is confirmed by organoleptic, physicochemical and microbiological evaluation of baked bread products. On the developed "Method of production of baked bakery products with long shelf life", patent No. 2626151 was obtained.leaf mass as a grain mass. Authors: Tsyganova Tatyana Borisovna, Doctor of Technical Science, Scientific Research Institute for the Baking Industry 107553, Moscow, B. Cherkizovskaja St., 26A, This email address is being protected from spambots. You need JavaScript enabled to view it. Grekova Anna Valeryevna, Candidate of Technical Science, Scientific Research Institute for the Baking Industry, 107553, Moscow, B. Cherkizovskaja St., 26A, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Semenova O.S. Production Features of the National Products with Filling with Use of Frozen Semi-Finished Products
| P. 29-32 | Keyword: national flour products, products with filling, freezing technology, marketing research, dry potato flakes Abstract: The introduction of national flour products enables to increase the assortment of bakery and flour products. There is no normative and technical documentation. And the products of the peoples of Volga region are also insufficiently explored. All these make it impossible to organize commercialization and mass production of such products at bakeries. There was made a research on studying of the recipe and the production technology of national products and the classification of national products of the peoples of Volga region was proposed at the Department of "Technologies of Food Industry" in the Moscow State University of Food Production (MGUPP). A marketing research on consumer taste preferences was done in order to find out if there is a promise of organizing of industrial production of national products. The research was done through questionnaires. In the survey it was found that a buyers demand is focused on national flour products. Chuvash national holiday dish huplu was chosen as a research object. The recipe of the product cooking was studied. The technological process parameters were defined. The experiments in the possibility of dry potato flakes use as fillings for national culinary products were conducted. The optimal ratio of dry potato flakes and water was determined. Organoleptic characteristics of obtained products are similar to national. The use of freezing technology enables to increase a shelf life of national products and expand the geography of their distribution. The experiments were conducted in freezing products on different stages of the technological process: freezing of half-finished products, freezing of pre-baked and completely baked products. The products were completely baked after defrosting to determine the evaluation of organoleptic characteristics. The results of the research showed that frozen pre-baked products have high organoleptic characteristics, frozen completely baked products have slightly lower organoleptic characteristics than pre-baked products, and frozen half-finish products have low organoleptic characteristics. Author: Semenova Olga Sergeevna, Graduate Student Moscow State University of Food Production, 125080 Moscow, St. Volokolamskoe shosse, 11, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RAW AND ADDITIVES
Smirnova S.A., Martirosyan V.V., Khabibulina N.V.Vegetable Protein Concentrate "Protelon" Effect on the Wheat Flour Baking Properties
| P. 33-37 | Keyword: wheat flour of general purpose, vegetable protein concentrate, gluten quantity, gluten quality, baking properties, rheological characteristics. Abstract: In this paper, the results of a study of the effect of vegetable protein concentrate "Protelon" on a baking properties of wheat flour for general purpose are presented. The vegetable protein concentrate "Protelon" is a product of fractionation of wheat flour, white or cream powder with a mass fraction of protein not less than 22?%. The effect of adding 3,4,5,8,10 % of the concentrate "Protelon" of the mass of a wheat flour for general purpose on its baking properties was studied. The addition of the concentrate "Protelon" led to an increase of gluten quantity and its strengthening in composite mixtures. When the concentrate "Protelon" was added, the increase of the value of water absorption of composite mixtures and the stability of the dough made from composite mixtures was determined. Based on the results of tests on the alveograph, the increase of the extensibility and elasticity of the dough made from composite mixtures in comparison with the dough made from wheat flour for general purpose was found. Analysis of gas-forming curves showed that the addition of the concentrate "Protelon" resulted in an increase in the gas-forming ability of composite mixtures. The dough made from composite mixtures was characterized by a better gas-retaining ability compared to a similar index of dough made from wheat flour for general purpose. Thus, the addition of 3?% - 5 % of concentrate "Protelon" to the flour mass provides for improvement of the baking properties of wheat flour for general purpose, which testifies to the expediency of studying the influence of the concentrate "Protelon" on the quality indicators of bakery products from wheat flour, and also the possibility of application of concentrate "Protelon" in the technologies of pasta and flour confectionery products. Authors: Smirnova Svetlana Anatol'evna; Martirosyan Vladimir Viktorovich, Doctor of Technical Science, Research lnstitute of Bakery lndustry, 26A Bolshaya Cherkizovskaya St., Moscow, 107553, Russia, 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. Khabibulina Natalia Victorovna, Candidate of Technical Science Closed joint stock company "Partner-M", 11 Kalinina Lane, Maloyaroslavets, Kaluga region 249096, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Zaytseva L.V., Anina L.I. "Soyuz" Margarines for High-Quality Food Products Production
| P. 38-41 | Keyword: margarine, enzymatic interesterification, quality and safety indicators, flour confectionery and bakery products. Abstract: On January 1, 2018 restrictions the content of trans fatty acids (TFAs) in fat-and-oil products, including all types of margarine, came into force. Objective: to develope a range of margarines with fat content 82,0?% and 72,5?% (named "SOYUZ") without TFA with improved technological properties and quality indicators for the production of flour confectionery and bakery products, as well as for use in catering and cooking. Work performed in the Kaliningrad plant for the processing of vegetable oils with the participation of Central scientific-research institute of modern fat technology. Research methods used for traditional laboratory fat-and-oil processing. The goal was achieved by careful selection of ingredients, the use of modern and safe method of vegetable oils modification - enzymatic interesterification, as well as innovative technologies to protect oils from oxidation. Created margarines are characterized by high plasticity and water absorption capacity, good aeration capacity. The use of margarines "SOYUZ" in the production of flour confectionery and bakery products, as well as in the network of public catering and cooking, allows to form the necessary structural and mechanical properties of the finished product. The low content of both primary (PV) and secondary (AV) oxidation products in margarines for bakery provides finished products with high organoleptic characteristics with increasing shelf life. The absence TTF and other hazardous contaminants (chemical catalysts and oxidation products) and the presence of the original tocopherols in margarines "SOYUZ" allowed to recommend them in food production for healthy nutrition and functional purpose. Authors: Zaytseva Larisa Valentinovna, Doctor of Technical Science; Central scientific-research institute of modern fat technology, 196608, S.-Peterburg-Pushkin, а/я-24, This email address is being protected from spambots. You need JavaScript enabled to view it. Anina Lyudmila Ivanovna, Corporation "SOYUZ", 117105, Moscow, Varshavskoe shosse, 26, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INFORMATION AND EXHIBITIONS
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