Baking in Russia №5/2012
ACTUAL PROBLEMS OF BAKING
Terentyev N.T. X Congress of the Russian Union of Bakers
Baking Industry of Russia in 2008-2012
Resolution of X congress of the Russian Union of Bakers
Chubenko N.T. Bakery Production and Trade Unions
ENGINEERING AND TECHNOLOGY
Dremucheva G.F., Karchevskaya O.E., Chubenko N.T. The Real Informative of Methods of Assessment Baking Properties of Wheat Flour
| Tags: quality, adjustment, methods of assessment, performance standards, wheat flour, bakery products. Summeries: The problem of assessing the quality of wheat flour: inconsistency standard indices real baking properties exhibited in the production and quality of bakery products. One reason for this, the fortification of flour in its production bread improvers, which change the dignity bakery flour, but little effect on the standard indicators of quality. Lack of information on the quality of flour adjustments in the regulations is misleading consumers of the product. As a result, the producers of bakery products there are serious problems in the implementation of technology, is not provided the intended quality. This view is confirmed by the results of research baking properties of flour. |
Khloponina O.A.Impact on the Quality of Specialized Margarine Products from Short Pastry
| Tags: dignity, quality, short pastry, specialized margarine, physical and chemical properties. Summeries: Influence of margarine on quality of products from shortcake dough and its basic functions by their manufacture are considered. Properties and advantages of margarine are described. Its features are noted. |
Gaydachenko O.Cream Based Margarine for Confectionery
| Tags: cream, margarine, plasticity, flaky dough, solid triglycerides, melting temperature, technological effectiveness, functionality. Summeries: Talked about the new development of the Holding "Sun Products" - 84% fat margarine for cooking creams and toppings cakes, rolls, cakes, souffles and other sugar and confectionery. Detailed specifications, technological features and advantages. |
Warburtons and Stable Micro Systems Decided to a "Sticky" Problem
Artemyeva E.V., Chernih V.A., Zinevsky A.I.Stabilization of the Rheological Properties of Pasta After Drying
| Tags: pasta, rheology, stabilization. Summeries: Developed an objective indicator that monitors stabilization of pasta. |
Martirosyan V.V., Shcheglov N.G., Zhirkova E.V., Berdyshnikova O.N., Malkina V.D.Regulation of the Quality of Pasta Made From Wheat Flour with Reduced Properties
| Tags: amino acids, pasta, quality, rheology, texture, whey. Summeries: The effect of dry cheese and demineralized sera organoleptic, rheological and physical and chemical quality of the dough and pasta. The degree of influence on the insertion of components of protein-proteinase complex of wheat flour, which makes it possible to adjust the process conditions and improve product quality. Ключевые слова |
ABROAD
Chubenko N.T. The Centuries-Old Tradition of Bread Baking in Lithuania
INFORMATION AND EXHIBITIONS
Results of the Fifth All-Russian Review of the Quality of Bakery Products
Polishchuk V. Theory and Practice of Baking
Summaries