Baking in Russia №3/2012
ACTUAL TOPICS IN BAKERY
Chubenko N.T., Kostuchenko M.N., Kindra N.A. Mastering Production of Functional Baked Goods
| Tags: harmonization of regulatory documents, difficulties in keeping records, baked goods. Summeries: The article covers the main legal regulations and documents concerning functional food products forming, indicates discrepancies that hinder baked goods classification and proposes principles for forming the assortment of functional baked goods and for increasing production thereof. |
Kraus S.V., Ilyina O.A. Measures to Adapt Russian Baking Industry with the view of Russia's Joining the WTO
ECONOMICS AND MANAGEMENT
Minchenko T.V. Protecting Intellectual Property of Bakery Enterprises Considering Russia's Joining the WTO
Pilipenko A. Increasing Profitability of Bakery Production
TOOLS AND TECHNOLOGY
Tyuryaeva S.V. Learning to Save: Modern Baking Technologies
Price vs. Quality
Kostuchenko M.N., Shlelenko L.A., Chubenko N.T.Innovative Baking Technologies
| Tags: innovations, optimizing processes, methods to tune parameters, baking technology. Summeries: These new methods include a number of innovative tools like fermenting agents capable of purposeful microorganisms cultivation, agents regulating acids accumulation in the dough, optimizing consumer characteristics, ensuring microbiological safety etc. The new technologies account medical and biological requirements set for certain types of baked goods. |
Shatnyuk L.N., Kodentsova V.M., Vrzhesinskaya O.A. Bread and Baked Goods: Micronutrient Sources and Carriers for Russians
| Tags: vitamins, micronutrients, minerals, enrichment, bakery goods. Summeries: The Basic Principles of the Russian Federation Government Policy in Terms of Healthy Food up to the Year 2020 provide for the public health improvement in Russia due to increasing production of food products enriched with indispensable nutrients. The article puts to analysis the bread production and consumption volumes, the assortment structure of the produced goods and the nutritional value thereof. |
Karchevskaya O.E., Dremucheva G.F., Erkinbaeva R.K.The Impact That Different Varieties of Triticale Flour Has on the Baked Goods
| Tags: triticale corn, bread quality, flour, dough preparation method, baking properties. Summeries: The article covers the baking properties of flour made of different triticale varieties. The article also includes the results of research studying the impact that different proportions of triticale and medium rye flour have on the bread quality parameters if the dough is made using different methods. |
Nguen Dak Cheong. Optimal Formulation for Steamed Baked Goods Made of Mixed Wheat and Rice Flour
| Tags: product mass, steamed products, wheat and rice flour, recipe, form stability. Summeries: The article presents the results of studies on optimizing the formulation of steam bread with rice flour. In accordance with the plan of Uni-rototabelnogo experimental design as the quality of varied factors used different doses of rice, wheat flour and dried wheat gluten. Based on research results, the optimal dosage of rice flour - 35?% and dry wheat gluten - 5.5?%. Preparation of steam production with the established dose provides an opportunity to maximize the weight of finished products - to 51.7 g and the dimensional stability indicator - 0.47 N?/?A. Established that the rice flour has an impact on the ability water absorption of the flour mixture and dry wheat gluten - on the dimensional stability of finished products. |
Eveleva V.V., Nikiforova T.A., Cherpalova T.M., Kuznetsova L.I., Ternovskoy G.V.Preparation and using of food additives for diet bread
| Tags: dietary gluten-free bread, complex food additives containing lactates, acetates, and propionates, molding.The results of researches on reception of new complex food additives on a basis lactate-, acetate- and propionate containing components and to their application in bakery are presented. Possibility of effective application of new additives for the purpose of the prevention of molds of bread and reception of high-quality production is shown. Summeries: |
Macarons: Cookies for the Kings and Kings of Cookies
INFO & EXHIBITIONS
Burdun N.I. Prodexpo'2012
Barasheva E. Discussing Russia's Joining the WTO
Akimova L.A. Cakes. Wafers. Cookies. Gingerbread'2012
Expo Calendar for the Second Half of 2012
Abstracts