+7 (916) 969-61-36
foodprom@foodprom.ru

  

 



Rambler's Top100

Baking in Russia №2/2014

ECONOMICS AND MANAGEMENT

Chubenko N.T. Manufacture of Bakery Products in 2013. Results - Statistics and Evaluation

Shaposhnikov I.I.Questions of Forecasting of Bakery Market

  Tags: Model, forecasting, regional market, bakery wares, bread-baking industry, programm
Summeries: The article covers the results of finished research. Main methods and models in field of agro-industrial complex, special characteristics of bread-baking industry as forecasting object, forecast mistakes problems and demands on the forecasts are discussed. The experience of USA, EU and others developed states management bodies is considered. Special attention is paid on the problem to provide reliable information for the forecasts including statistical data using, main industrial indicators evaluation including functional bakery wares, design of statistical classifications, implement of sociological researches. Conceptual model of forecasting are presented. The recommendations on bread-baking industry development regional programs design are provided, the characteristics of key tasks of bread-baking industry development wich must be reflected in the programs.
Authors: Shaposhnikov Igor Iosifovich, Candidate of Technical Science
Research Institute of Baking Industry,
26A, B. Cherkizovskaya, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it.



Shortly about Important

ENGINEERING AND TECHNOLOGY

Improving Equipment, Reviving Traditional Quality of Bread

Dyomin I. Modernity at the Service of Traditions

Schegolyova I.D., Moyseyak M.B.Application of Green Tea in the Technology of Wheat Bread Production

  Tags: biologically active substances, green tea, the method of production, bread.
Summeries: In this article we solve the problem of optimizing the composition of food components developed bakery products due to their enrichment in polyphenols, proteins and other functional ingredients. It is shown that the additional ingredients it is advisable to make the complex by using as a source of oil or other biological materials in which they are present in high concentrations. In this regard, studies were carried out the possibility of including green tea as an additional component in the formulation of wheat bread and production technology of wheat bread increased biological value using green tea.
Based on the results, the possibility of the integrated use of green tea and its water-soluble and water-insoluble compounds to increase the biological value and quality of wheat bread. Defined dosage and method of green tea in the dough - in the composite water-gelatinized flour suspension. Based on the studies we propose a new method for producing bread, patented an invention of the Russian Federation.
Authors: Schegolyova Irina Dmitrievna, Candidate of Technical Science
Moyseyak Marina Borisovna, Candidate of Technical Science
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, Russian Federation, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



Dubrovskaya N.O., Kuznetsova L.I., Savkina O.A., Parakhina O.I.Influence of the New Acidifying Mixture on the Quality of Rye-Wheat Bread, Produced by Accelerated Technology

  Tags: complex acidifying mixture, microbial spoilage, musty, rye-wheat bread, rowan powder
Summeries: The results of the effect of mountain ash powder in composition of new of acidifying mixture containing a great amount of various organic acids, including conservants, on the suppression of mould of rye-wheat bread, produced by accelerated technology, are presented in the article. Developed on the basis of mountain ash powder acidified mixture was introduced into the formulation in an amount of bread Darnytsia from 2.5 to 4.0% by weight of flour. The loafs of bread prepared using acidifying mixtures "Tsitrasol" without adding rowan powder served as control. A model experiment to establish the impact of acidifying the mixture on growth of colony of mold during storage of test samples of bread is offered. Studies have shown that the use of mountain ash powder in the complex acidifying mixture slows the growth of molds during storage. The recommended dosage of new acidifying mixture for bread producing by accelerated technology was justified.
Authors: Dubrovskaya Natalya Olegovna, Candidate of tech. sciences
Saint-Petersburg State University of Trade and Economics
50, Novorossiyskaya St, St. Petersburg, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kuznetsova Lina Ivanovna, Doctor of tech. Sciences
Savkina Olesya Alexandrovna, Candidate of tech. sciences
Parahina Olga Ivanovna, staff scientist
Branch of the GNU GOSNIIHP RAAS
7 liter A, sh. Podbelskogo, Pushkin, St. Petersburg, 196608, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Tsyganova T.B., Semyonkina N.G., Babin A.Y., Prosvirina A.G., Dimitrenko Y.V.Use of Crushed Edible Fukus in the Technology of Bread Production from a Mixture of Rye and Wheat Flour

  Tags: by iodine, the enriched products, fucus seaweed, bakery products.
Summeries: The technology of bread from mix of the rye and wheat flour, enriched with iodine is developed. Use of powder of a fucus as source of microelements is proved. Researches of influence of a fucus food shredded on properties of semi-finished products and finished goods carried out depending on a ratio of a flour rye peeled and wheat the first grade, a dosage of a fucus food shredded and durations of fermentation of dough. The analysis of the received dependences showed that the indicator of carrying power of dough was influenced by all three studied factors. It is established that entering of a fucus into nutritious mix accelerated a acid accumulation and reduced duration of fermentation of ferment from a rye flour. Use of powder of a fucus improved the fermentation of dough from mix of rye and wheat flour. The optimum duration of fermentation of dough is determined. Positive influence of powder of a fucus on quality of bakery products is revealed. Bread with addition of a fucus of the food shredded differed the best organoleptic and physical and chemical properties. By results of researches the bread compounding from mix of rye and wheat flour with addition of powder of a fucus is developed. The bread use with addition of powder of a fucus can be recommended for the purpose of prevention the diseases of lack of iodine.
Authors: Tsyganova Tatyana Borisovna, Doctor of Technical Science
Semyonkina Natalya Gennadyevna, Candidate of Technical Science
Research Institute of Baking Industry,
26A, B. Cherkizovskaya, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it. ;
Babin Aleksey Yuryevich, Process Engineer
Prosvirina Alla Grigoryevna, Сhief Technologist
Dmitrienko Yuliya Viktorovna, Process Engineer
JSC "Fazer",
23, Zvyezdniy Bulvar, Moscow, 129075, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Zharkova I.M., Klikonos A.A., Miroshnichenko L.A.Ground Almonds (Chufa) Prescription Component for Fine Bakery Wares

  Tags: earth almonds, quality of the bakery products, chemical composition.
Summeries: The article provides information about the role of earth almonds in the creation of food products with functional directivity. Experimental data characterizing the effect of dosage of earth almonds on bakery products quality, information about the nutritional value of earth almonds flour and bakery products, stemmed from them are presented.
Authors: Zharkova Irina Mikhaylovna, Candidate of Technical Science
Klikonos Anastasiya Anatolyevna, Student
Voronezh State University of Engineering Technology,
19, Prospekt Revolyutsii. Voronezh, Russia, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.
Miroshnichenko Lidiya Alexandrovna, Candidate of Biological Science
LLC "Russian Olive",
Office 346, 160a, Leninskiy Prospekt, Voronezh, Russia, 394000.



Sokol O.V., Chechina O.N., Zimichev A.V.Analysis of Baking Compressed Weast and the Main Factors, Affecting on the Quality of Commodity Yeasts

  Tags: yeast activation, yeast-growing equipment, sterile of production, wort, baker's yeast, strains.
Summeries: Given the analysis of the current state of production the baker's yeast in Russia, on an example of different manufacturers. Considered the basic problems - the instability of the quality of raw materials, the difficulty of maintaining strains, the structural features of the equipment and non-sterile production. Suggesting possible ways to address them.
Authors: Sokol Olga Vladimirovna, Candidate of Biological Science
Chechina Olga Nikolaevna, Doctor of Chemical Science
Zimichev Anatoliy Viktorovich, Candidate of Chemical Science
Samara State Technical University
244, Molodogvardeyskaya St., Samara, 443100; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



ABROAD

Melikov A.G.Rationale and Design Parameters of the Device Operating Mode for Dough, Made of Rice Flour

  Tags: mixing, rice flour, dough, device
Summeries: For preparation of oriental sweets than of wheat flour is widely used rice flour. A distinctive feature of the dough of rice flour is a two- stage texnologi of its batch. In this paper, for the preparation of the dough of rice flour propose a new dough mixer device, justified the design parameters and modes of operation.
Authors: Melikov Akhmed Gulu o., Candidate of Technical Science
Azerbaijan Technological University
103, Prospekt Geidara Alieva, Gandja, AZ 2011



INFORMATION AND CHRONICLE

Chubenko N.T. Bread - is Our Love

Akimova L.A. In the Spotlight - Milling Industry

Ingredients Russia: Proven Way to the Russian Market of Food Ingredients

Exhibition RosUpack: Innovative Engineering and Design Solutions in the Packaging Industry

Dracheva L.V. Conference at RosUpack-2013