Baking in Russia №2/2013
ACTUAL PROBLEMS OF THE INDUSTRY
Baking Industry Problems and Their Solutions
Dracheva L.V. Grain Industry - State and Prospects
Shortcuts
ECONOMIC AND MANAGMENT
Chubenko N.T. Roll with the Margin and its Commentary
Chubenko N.T. Results of Bakery Production in 2012 and its trends. Statistics or Game with Indicators
Kosovan A.P., Shaposhnikov I.I. Concept and Methodological Provision of Infrastructure Distribution Network Market of Bakery Products Based on the Marketing Principles
| Tags: marketing, market, management system, distribution network, bakery, baking industry. Summeries: The article presents information about the research "Conception and methodical propositions of commodity distribution network infrastructure development of bread market on base of marketing principles intended to increase efficiency of bread wares promotion to consumers", carried out by SSE GOSNIIHP of Russian Agricultural Academy. The article includes the research methodical base, results of analyses and structure. |
ENGINEERING AND TECHNOLOGY
Savekin A.V. Dough Cabinets for Industrial Furnaces: New Horizons of Opportunity
Maklyukov V.I., Bykova N.Y., Malchikov M.Y., Rogozkin E.N., Chernykh V.Y.Influence of the Regime on the Shape of Roasted Rye Bread
| Tags: baking, roasting, rye bread, rheology, temperature of formation of the crumb, temperature field. Summeries: Found that baking rye bread pan should include stage of roasting and bake until done. In this mode determined by the thickness of roasting crumb layer (5 ± 1 mm) under the crust and bake until done - by temperature (96 ± 2 ° C) in the central layers of bread crumbs. |
Dry Breeds
Bykovchenko T.V., Kostyuchenko M.N., Volohova L.T.The Modern System of Potato Disease Prevention and to Ensure Microbiological Purity of Bakery Products
| Tags: potato disease, fluorescent analysis method, spore-forming bacteria of the genus Bacillus. Summeries: Describes the causes of occurrence and the system actions on prevention the disease of potato bread for bakery enterprises, new methods of diagnostics diseases of potato bread (including luminescent method), corrective action process (application of semiproduct, liquid yeast and sourdough, the use of Nutritional Supplements etc.). |
Martirosyan V.V.Influence of Wheat Extrudates with Lower Properties on Quality of Bakery Products
| Tags: quality, wheat, spores, structure, bread, the extrudate. Summeries: Conducted research on the use of wheat extrudates with lower properties in bread made from wheat flour and a mixture of rye and wheat flour. The expediency of the use of such extrudates in the manufacture of white bread (20?%), rye-wheat (up 30?%). The possibility of improving the quality of bread, reduce the risk of disease to the potato disease. |
Sultanovich Y.A., Duhu T.A.The potential of high oleic sunflower oil in pastry products
| Tags: high oleic sunflower oil, merits, quality, pastry. Summeries: Presents some technology of flour confectionery products, where the most obvious possibility of using high oleic oil. Proved that to increase the biological value of the products, saving energy costs for melting fat, useful part of the solid fat that goes into the preparation of the emulsion, replace to the high oleic sunflower oil. |
Khloponina O.A. Choose Margarine for Puff Pastry Products
Dremucheva G.F.Role of Multifactorial Analysis in the Methodology of the Quality of Fried Flour Products
| Tags: security, fried flour products, quality, nutritional value, raw materials, technology. Summeries: Considered the influence of the type and number of prescription components (water, yeast, salt, sugar, margarine, bread improvers), technological parameters (duration of the fermentation test, the temperature and duration of frying), and other factors on the quality and yield of donuts. Generalization of analyzed patterns suggests that it is the unity of the influences that can be divided into prescription and technology to shape not only the characteristic external signs of fried products, and their calorie content, nutritional value and safety. In the development of fried pastry new, replace the raw materials, technology and equipment necessary to carry out the most complete multivariate analysis to determine the formulation and communication of the processing to the quality, nutritional value and safety of the product. |
INFORMATION AND EXHIBITION
IBA 2012 - Your Bakery World Market
Victorov V. Bread Festival the South of Russia
About All-Russia Competition "Leader of Innovative Solutions of the Year"
Summaries