Baking in Russia №4/2012
ACTUAL PROBLEMS OF BAKING
Chubenko N.T. About Strategy of Development of Bread-baking Industry of Russia in the Plans of the Government of the Russian Federation
TECHNICS AND TECHNOLOGY
Derin V.G., Bazhenov D.Yu., Briazun V.A., Garzanov A.L. Complex Engineering Solutions for the Baking Industry
Maklukov V.I., Nischeva O.S., Puchkova L.I., Rogozkin E.N. Influence of Stages of Baking Wheat Bread on the Formation of Its Volume
| Tags: baking, pressure, test purveyance, bread, elektrokontaktnyy method of heating Summeries: To study the processes occurring during baking, applied a new method for experimental research - electrocontact heating method. The influence of microbial fermentation, accompanied by the release of carbon dioxide, and thermal expansion of the gas in the pores on the volume of bread. It was revealed that the main factor determining its increase - thermal expansion of the gas in the pores. For the first time measured the total gas pressure in the pores of baked dough, and determined its effect (increase) in volume during baking. The maximum volume of product increases in the test phase to form crumbs. |
Smertina E.S., Fedyanina L.N., Kalenik T.K.Prospects of Using Non-Traditional Phytogenous Ingredients in Bakery
| Tags: shiitake mushroom, quality, ingredients having prospects, nutritional value, baked goods. Summeries: The article tells of possibility and feasibility of using non-traditional phytogenous ingredients (shiitake mushrooms) to produce baked goods with increased nutritional value. It is also demonstrated that the new baked goods containing shiitake mushrooms are not only of higher nutritional value, but are also of better functional specifications. The article contains a mathematical model describing interdependence of quality parameters. |
Chernih V.Ya., Rodicheva N.V., Kroha A.A., Boyko B.N., Dumskaya N.S.The Preparation Technology of Wheat Bread with the Addition of Carrot and Pumpkin Powder
| Tags: carrot powder, wheat bread, pumpkin powder, chemical composition. Summeries: Feasibility and production performance of bakery products from wheat flour with use of pumpkin and carrot powders in number of 5 and 4 % respectively is established, and it provides receipt of finished goods as with the best consumer indicators of quality, so functional properties. The technological schedules of baking production with introduction of pumpkin and carrot powders are fulfilled (completed). |
Chaldaev P.A., Zimichev A.V.Dietary Bread with Oat Groats
| Tags: baked goods, oats, enrichment. Summeries: The technology of dietary bread with the high maintenance oat groats (30 % from weight of a flour and groats in the test) is developed. Bread possesses high physical and chemical and organoleptic quality indicators, and also firmness to diseases at storage. |
Kvetniy F.M., Shlelenko L.A., Tiurina O.E., Borisova A.E., Nevskaya E.V.New Technologies of Production of Bakery and Pastry Products for the Food the Cosmonauts
| Tags: cosmonauts power, sterilization, technology of production of bread, package, bakery and pastry. Summeries: Features of technology of bread to feed cosmonauts in flight and research ways to save the consumer properties of bread during storage. The technology of production of new types of bakery products to extend the range, which is included in the recipe of additional types of raw materials and additives that give the products a variety of taste and contribute to the preservation of other sensory indicators in the long term life. |
Chernih V.Ya., Mizova I.Kh., Sultanovich Yu.A.Modern Automated Method of Control of the Rheological Characteristics of Fatty Products
| Tags: margarine, method for determining, quality assessment, rheology, bakery products Summeries: Developed an automated method for assessing the rheological properties of fatty foods, using different indenters as well established correlation between the content of solid triglycerides and the hardness of margarine is determined by this method. |
THE INFORMATION AND EXHIBITIONS
The State Policy in Healthy Nutrition
Chubenko N.T. 5th International Forum Baking
The Main Specialised Exhibition for Bakery Production in Russia
Keeping the traditional technology and taste of bread Borodino
Winners Announced
Burdun N.I. The Main Event of Bakers and Confectioners in Europe
15 Years in Step with the Industry
Grazhdankina L.B. Alekseevka Receives Guests
Burdun N.I. Connection of All Times and Peoples
Abstracts