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Rambler's Top100

Baking in Russia №1/2012

ACTUAL TOPICS OF BREADBAKING

Kosovan A.P. The Science of Bread in Search of Optimum Solution of Industrial Problems

ECONOMICS AND MANAGEMENT

About the Situation on the Market of Bread

MACHINERY AND KNOW-HOW

Kostuchenko M.N., Shlelenko L.A., Turina O.E., Bikovchenko T.V., Nevskaya E.V. Modern technological solutions to improve the shelf life of bakery products

  Tags: disease of bread, freezing, quality, microbiological safety, shelf life, packaging, storage.
Summeries: The article covers groups of baked goods with different shelf life as well as methods to extend the shelf life duration through different ingredients, food additives, up-to-datetechnological solutions and physical influence



Temnikova O.E., Egortsev N.A., Zimichev A.V.Influence of Additives of Buckwheat Flour and Mode of Production of the Dough on the Quality of Wheat Bread

  Tags: buckwheat flour, scalding, leaven, wheat flour.
Summeries: The technology of wheat bread with adding of 30 % buckwheat flour is developed. This bread has specific taste and aroma. The bread from mix of wheat and buckwheat flour should be produced by sponge method with adding of wheat sour and brew saccharified by white malt.



Volkova A.A., Ivanchenko O.B., Fedorova P.A.The Enzymatic Hydrolyzed Beer Pellet in the Production of Bread from Wheat Flour of the Highest

  Tags: amino nitrogen, hydrolysis, brewer's grains, enzyme preparation, bread.
Summeries: This work is devoted to research of influence of the enzymatic hydrolyzate of brewer's grains on quality of bread. The possibility of using the hydrolyzate to improve the physicochemical and organoleptic characteristics of bread is shown.



Kuznetsova E.A., Kovaleva A.V., Paramonov I.N.Antimicrobial Activity of Water Extracts and Syrups Medicinal-technical Raw Material Used in the Bakery

  Tags: antimicrobic activity, water extracts, medicine-technical raw materials, syrups, baking.
Summeries: Results of research of antimicrobic activity of water extracts цветков a clover meadow, bulbs of garlic and the soothing gathering used in bread production are resulted. It is shown that studied water extracts contain biologically active connections possessing antiseptic action. It is established that application of syrups on the basis of water extracts of lekarstvenno-technical raw materials in technology of white bread promotes prevention aducation of mikroorganisms bakeries in the course of storage.



Tsiganova T.B., Gakova O.A.Improvement of Quality of Bakery Products on the Basis of Regulation of Properties of Water

  Tags: quality, safety, regulation of properties, water, processing methods, microbiological cleanliness.
Summeries: Changing characteristic of water, possible adjust the quality an bread products and raise their microbiology purity. Change characteristics of water was reached as a result of processing activation of plasma (PHA). It is installed that water, processed PHA, was shown by regulator of power of flour, structured-mechanical characteristics of the dough, quality of bread products, promoted to increasing microbiology purity of bread products.



Sultanovich Yu.A., Dukhu T.A. The Potential Use of High Oleic Sunflower Oil in the Manufacture of Confectionery

Ulezko E.S., Hloponina O.A. The Influence of Technological Parameters and Components of the Receipt on the Quality of Croissants

Garzanov A.L., Kliachko A.A. Wastewater Production of Pastry: Problems and Solutions

INFORMATION AND EXHIBITIONS

Dracheva L.V. Modernization of the Food Industry in Russia

Chenskih V.Ya. The Results of the Competition for the Title of "The Best Baker of Russia 2011"

16-th International Specialized Exhibition "Rosupak-2011"

Burdun N.I. Have been Enriched with New Knowledge and Ideas

Akimova L.A. California Almonds: New Features Classic Ingredient

Vacuum Cooling, Innovative Technology

Human Safety in Terms of Ecology, Food and Medicine

Summaries