Baking in Russia №2/2012
ACTUAL PROBLEMS OF BAKING
Shaposhnikov I.I.Impact of Russia's Joining the WTO upon the Baking Industry - Problems and Vista
| Tags: assortment, dynamics of manufacture, development volumes, bakery products. |
ECONOMY AND MANAGEMENT
Chubenko N.T.Actual Trends of Baked Goods Production
| Tags: assortment, dynamics of manufacture, development volumes, bakery products. |
Sklyarenko S.A., Panchenko T.M., Suvorov O.A., Labutina N.V.Production Facilities of the Industry Enterprises: Past, Present, and Future
| Tags: industrial infrastructure, the baking industry. Summeries: The article discusses the problems of development and growth in expenditures onproductive infrastructure enterprises of baking industry. |
TOOLS AND TECHNOLOGY
Melikov A.А.Developing Technology and Tools for Rolling Pastry
| Tags: shaft, temperature change, rolling, pastry. Summeries: The author justifies design parameters и operational regimes of device for perpetual pastry rolling used to make flour confectionery. The author also proposes a rolling device that can regulate temperature of rollers subject to spacing between these. |
Polischuk V.Benefits of International Cooperation in Implementation of New Tools
| Tags: innovations, bakery and pastry products, industry modernization, equipment. Summeries: Benefits of International Cooperation in Implementation of New Tools |
Soboleva E.V., Sergacheva E.S., Ternovskoy G.V.Using Yeasts to Delay Microbial Spoilage of Bread
| Tags: antagonistic ability, gas generation, yeast, quality of bread, microbiological damage. Summeries: In etude antagonistic activity of yeast strain S. cerevisiae B-1 in relation to bacteria of sort Bacillus and to micelium mushrooms is established, and also positive influence of investigated strain on gas generation in the dough and quality of finished products is shown. |
Dremucheva G.F., Nevsky A.A., Nosova M.V.Impact That Margarine Type and Dough Preparing Technology Have on Quality of Yeast and Yeast-Free Splits
| Tags: yeast and yeast-free dough, margarine, splits, baked goods. Summeries: The article covers technological properties of margarines added to dough for making yeast and yeast-free splits as well as shelf life duration of ready products. The article also includes the results of analysis of Ecoslice™ and other margarines produced both in Russia and abroad. The results of analysis show that the main consumer properties (volume and elevation) of Ecoslice™ margarines is in a way higher as compared to other studied samples. Ecoslice™ margarines ensure elasticity necessary to roll the cooled dough; these margarines also ensure that the crumb is formed of evenly split layers (no swells, no glueings) with pronounced creamy taste and flavor. The article also provides for shelf life duration of products containing "Ecoslice 1103-41" and "Ecoslice 1003-43" margarines. Additionally, the article tells of the Technological Recommendations for Using Ecoslice™ Margarines for Producing Splits. |
Chaldaev P.A., Zimichev A.V.Using Oats and Oats Derivatives in Baking
| Tags: baked goods, oats, oats derivatives, enrichment. Summeries: The article covers using of oats and oats derivatives in baking. Basing on the analysis of the research results obtained by Russian and foreign authors as well as on the results obtained by the authors it is recommended to use the oats derivatives and mixes with wheat flour for production of medioprophylactic baked goods. |
Ryzhkova T.A., Tretyakov M.Yu., Netsvetaev V.P., Kurkina Yu.N., Chulkov A.N.Impact That Bean Flour Have on Biological Value as well as Structural and Mechanical Properties of Wheat Dough
| Tags: bioavailability, flour of legumes, wheat flour, the structural and mechanical properties of the dough. Summeries: It is shown that the addition of 5 and 10% flour of soy, peas, lentils, chickpeas and vegetables beans in wheat flour improves the amino acid composition of mixtures. The introduction 5% of chickpeas flour and 10% pea flour in its composition affects the stability of the test to batch. The most promising supplements are 5% soy flour, lentils or vegetables beans flour, which contribute improvement of mechanical properties of the dough. Acceptable content in the mixture are wheat flour and 10% soy flour or lentils. |
Kuznetsova L.I., Savkina O.A., Pavlovskaya E.N., Krasnikova L.V.Biotechno-logical Properties of Thick Wheat Ferment during Cultivation and Production Cycles
| Tags: ferment humidity, thick wheat ferment, lactic acid bacteria and yeast ratio, fermentation temperature. Summeries: The experimental data about influence of ratio of microorganisms in first phase of starter stage, temperature of leavening and humidity of dense wheat sourdough on it`s quality was represented. The biotechnological parameters providing the stable quality of dense wheat sourdough were based. |
Sadygova M.K., Shelubkova N.S., Magomedov G.O.Chick-Pea Flour Used for Pasta Production
| Tags: cooking water, starch dextrinization, composite flour, mould, chick, press, type of kneading. Summeries: According to the article, composite flour mix containing chick-pea flour used for the purposes of pasta production contribute to nutritional value of the end product; to make pasta from composite flour mixes different types of kneading are recommended: subject to dough humidity hard kneading is recommended, subject to water temperature used for kneading hot kneading is recommended (to increase stability). |
Sultanovich Yu.A., Melnikov V.V.Modern Trends in Production of Special-Purpose Fats and Margarines
| Tags: fat substitutes, waffle and cream fillings, fat-and-oil products, trans-isomers, functional and processing characteristics. |
INFORMATION AND EXHIBITIONS
Agroprodmash-2012 International Exhibition
Dracheva L.V. Technologies for Producing Healthy and Functional Food
Developing Innovative Economy in Agricultural Sector
Summaries