Baking in Russia №6/2012
ACTUAL PROBLEMS OF BAKING
Chubenko N.T. Joint meeting of the Committee on Agriculture of the State Duma, the Management Board and the Scientific Council CPR GOSNIIHP
| Tags: range, update tasks, problems, trends, bakery products. |
Kosovan A.P. The Present State of the Baking Industry in the Russian Federation
Decision of the Committee on Agriculture of the State Duma of the Russian Federation on the State of the Baking Industry in the Russian Federation
ECONOMICS AND MANAGEMENT
Chubenko N.T. Group Range of Bakery Products in the Russian Federation in 2011 (review)
Shaposhnikov I.I. European Bakery. Market Overview
TECHNICS AND TECHNOLOGY
Khmelevskaya A.V., Gasaev V.B.Powder and Concentrate Yakon Technology of Bread
| Tags: inulin, concentrate, pectin, powder, bread, polymnia sonchifolia poepp.The chemical composition of some types of pharmacological activity and to identify possible applications in the technology of bread powder and concentrate extracted from yakon - vegetable and medicinal plant. Summeries: |
Shlelenko L.A., Turina O.E., Borisova A.E., Kostyuchenko M.N.Features of Engineering Production Bakery Products Geriatric Diet Appointments
| Tags: antioxidant activity, geroprotective properties, clinical trials, nutritional value, technology. Summeries: A new range of products and technology bakery geriatric diet appointment with the diet of the gastrointestinal tract. Calculating nutritional value showed that with the developed formulary composition in them increases the content of dietary fiber, vitamins and other clinical trials have confirmed the effectiveness of SCC of Gerontology created using bread in the diet of older people. |
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. |
Tretyakov M.Y., Ryzhkova T.A., Netsvetaev V.P.Unlike Pancake Mixes from Flour
| Tags: pancake flour, quality, Mixolab, wheat flour. Summeries: Comparative analysis the quality of wheat flour and dry composite pancake the same manufacturers showed that the low quantity of gluten, and high elasticity, low water absorption, high resistance to mixing, low viscosity and low amylolytic activity are distinctive features dry composite pancake. This is explained by the action of enhancers used in their composition. The cost of dry composite is higher for 49-93 % than wheat flour. |
THE INFORMATION AND EXHIBITION
Terentyev N.T. That was the Beginning. The First Cooperatives in Bread - 25 Years
Censkih V.Y. Results of the Competition for the Title of "The Best Russian Baker in 2012"
Chubenko N.T. Best bread of Russia
Results of the "Product of the Year 2012"
Alferov A.V. Bread Festival and a kaleidoscope of innovation in Munich
Burdun N.I. Bread - the Basis of a Healthy Nutrition
PosUpack-2012
Exhibitions Calendar in First Half of 2013
Index of Articles Published in the Journal "Baking in Russia" in 2012
Summaries