Baking in Russia №4/2014
ACTUAL PROBLEMS
Chubenko N. T. Modern Bakery - 2014
Kosovan A. P. The Exhibition "Modern Bakery" and its Role in the Development of the Baking Industry
"Askond" states
DIRECTORS TRIBUNE
Drawing on the Traditions. "Nevskaya Sushka" - 100 Years on the Market!
ENGINEERING AND TECHNOLOGY
Adam Stech. Modern Tools for the Integrated Management of Trading Affiliates
Tsyganova T. B., Minevich I. E., Zubtsov V. A., Osipova L. L.Prospects of Using Flax Seeds and Flax Meal
| Tags: flax flour, flax seeds, specialty products, functional food ingredients, functional foods. Summeries: Flax seeds and flax meal as the components for specialized and functional foods creating are considered in this article. The distinctive features of flax meal in comparison with the wheat flour are indicated there. The measure of meeting daily needs in protein and polynunsaturated fat acids of flax seeds, flax meal, and also of the developed bakery products on this base is determined. As it's shown, the flax seeds and flax meal implementation stimulates the growth of protein and polynunsaturated fat acids level within the foods. The flax meal may be used as for creation either specialized foods, including diet nutrition, or natural functional foods. Authors: Tsyganova Tatuana Borisovna, Doctor of Technical Science State Scientific Research Institute of the Baking Industry of RAAS Minevich Irina Eduardovna, Candidate of Technical Science Zubtsov Valery Aleksandrovich, Doctor of Medical Science Osipova Lidiia Leonidovna Institute of Flax Growing Mechanization, 17/56, Komsomol prospect, Tver, 170041. |
Dukhu T. A. Application of Shortenings and High Oleic Oil in the Production of Pastry and Bakery Products
Dremucheva G. F., Karchevskaya O. E., Kurganov A. V.Technological Properties of the Food Additive "Erakond" for Bakery Production
| Tags: bread quality, food additive "Erakond", wheat and rye flour, method of preparing the dough, baking properties. Summeries: Researched technological properties of the food additive "Erakond" in the manufacture of bakery products from wheat, rye flour, and mixtures thereof. "Erakond" - an extract of alfalfa - fitodrug of domestic production. Pointed out that "Erakond" almost no effect on the baking properties of flour. Found that the use of "Erakond" improves the quality of bakery products. Additives suitable for the production of bread of a mixture of rye and wheat flour (in any ratio), and the wheat flour from the second grade. Thanks to food substances "Erakond" products will become antitoxic, hepatoprotective properties and enriched macro-and micronutrients (calcium, magnesium, phosphorus, potassium, manganese, selenium). The greatest increase, elasticity and porosity of the crumb. At the same time it is darker than the control. According to some tasters, smacks and shade smell of prunes, others believe that kvass wort. The results of studies of structural and mechanical properties of crumb during storage showed that "Erakond" prolongs the freshness of products. Authors: Dremucheva Galina Fyodorovna, Candidate of Technical Science, Karchevskaya Olga Evgenyevna, Candidate of Technical Science, State Scientific Research Institute of the Baking Industry of RAAS, 26A, Bolshaya Cherkizovskaya, Moscow, 107553, Kurganov Alexandr Valeryevich LLC SPA "Erakond", 18, Shosseynaya St., Naumovka, Sterlitamakskiy District, |
Kuznetsova L. I., Savkina O. A., Pavlovskaya E. N., Lokachuk M. N., Ternovskoy G. V.Improving Wiring Ñycle of Thick Rye Sourdough
| Tags: sourdough humidity, thick rye sourdough, starting composition "Bioconcentrate", fermentation temperatures. Summeries: Improvement îf start cycle of the thick rye sourdough with the new starting composition "Bioconcentrate". The results of experimental studies on the improvement of start cycle of thick rye sourdough the application of new starting composition "Bioconcentrate" are presented in the article. It is shown that when preparing the sourdough in start cycle, its quality indicators (acidity, lifting force, the ratio of yeast and lactic acid bacteria) achieve the traditional optimal values only to 6-8 refreshment of the production cycle when the large mass of sourdough is accumulated. It is established that the use of the starting composition "Bioconcentrate", as well as reduce humidity and increase the temperature of fermentation of rye thick sourdough in start cycle allows to stabilize the quality of the sourdough in the earlier stages of the production cycle irrespective of its weight. Scientific substantiation of parameters and modes of conduct thick rye sourdough in start cycle ensures process stability and high quality of finished products. Authors: Kuznetsova Lina Ivanovna, Doctor of Technical Science, Savkina Olesya Alexandrovna, Candidate of Technical Science, Ternovskoy Grigoriy Valeryevich, Candidate of Technical Science, Pavlovskaya Elena Nikolaevna, Senior Researcher, Lokachuk Marina Nikolaevna, Researcher, St. Petersburg Branch of State Research Institute of the Baking Industry, 7, bldg. A, Shosse Podbelskogo, Pushkin, St. Petersburg, 196608, |
Tyurina O. E., Shlelenko L. A., Kostyuchenko M. N., Tyurina I. A.Technological Aspects of Flax Meal to Create Baked Goods of Herodietic Purposes
| Tags: amino acid composition, gerodietic appointment, flax flour, rheological properties, nutrition and biological value, baked products. Summeries: The diet of the elderly population is significantly different from the diets of other age groups as physiological aging is accompanied by rearrangement of all life support systems and determines the need for changes in caloric intake and its chemical compound. One effective means of prolonging life and improving the health of older people is balanced on macro-and micronutrients diet in which bread invariably plays an important role. For food fortification with deficient substances such as amino acids, polyunsaturated fatty acids, fiber, etc., proposed to use the bakery products made from wheat flour with the addition of 7-10% flax meal, which increases the food, and environmental value of the product, and make it a functional product with gerodietic value. The possibility of creating such a baking formula, whose inclusion in the diet will help to slow the aging process, to prevent cardiovascular and other diseases is experimentally proved. Authors: Tyurina Olga Evgenyevna, Candidate of Technical Science Shlelenko Larisa Andreevna, Candidate of Technical Science Kostyuchenko Marina Nikolaevna, Candidate of Technical Science Tyurina Irina Anatolievna, Graduate Student State Scientific Research Institute of the Baking Industry of RAAS, 26A, Bolshaya Cherkizovskaya, Moscow, 107553, |
Chernykh V. Y., Mitin V. Y., Rodicheva N. V., Godunov O. A.Technology of Bakery Products Based on Vegetable Powders
| Tags: mineral and vitamin composition of bread with vegetable powders,carrots, vegetable powders, beetroot, pumkin. Summeries: According to the state policy of the Russian Federation on the field of healthy nutrition developed for the period up to 2020, it is planned to increase production capacity of functional foods. In connection with this the development of new types of foods enriched with vitamins, macro- and micronutrients as well as dietary fiber is actual. In this document the advantages of using fruit-berry-vegetable powders in bakery products production are shown. Physical-chemical values of different fine vegetables powders, produced using innovative desintegrational-convectional drying method (by temperatures up to 40 º C), are specified. Method for determination of the vegetables powders efficient dosage by bread production with regards to the rheological behavior of semi-finished products is developed. Mineral and vitamins composition of bread on example of using carrot and pumpkin is discovered. Authors: Chernykh Valeriy Yakovlevich, Doctor of Technical Science, Mitin Vladimir Yuryevich, State Scientific Research Institute of the Baking Industry of RAAS, 26A, Bolshaya Cherkizovskaya, Moscow, 107553, Rodicheva Nataliya Viktorovna, Candidate of Technical Science, JSC "Zolotorozhsky bread", 111033, Moscow, Zolotorozhsky shaft, 6 Godunov Oleg Alexandrovich, SPA "AgroPromResurs", 15, bldg. 2, Sedova St., Moscow, 129323 |
Fedyanina L. N., Smertina E. S., Lyakh V. A., Zinatullina K. F.Baked Goods with Immunoactive Peptides from Hydrobionts
| Tags: amino acid analysis, hydrobionts, immunoactive peptides, functional ingredients, bakery products. Summeries: Studied and experimentally substantiated the introducing of biologically active food additive Tinrostim in the bakery products. An established fact of the influence of introduced additives on gassing ability. Shown the positive effect on the technological characteristics and consumer properties of bread (organoleptic and physico-chemical quality) as well as the possibility to use BAA Tinrostim in doses, which recommended by scientists for the recovery of the human organism, in the product of mass consumption - bread. Studied the qualitative and quantitative composition of the amino acids that make up the bread by the classical method of cation exchanging separation. Shown urgency of expansion of assortment of bread which having immunomodulatory, multiplane positive effect on the human body. Authors: Fedyanina Lyudmila Nikolaevna, Doctor of Medical Science, Smertina Elena Semyonovna, Candidate of Technical Science, Lyakh Vladimir Alexeevich, Graduate Student, Zinatullina Kristina Fanidovna, Graduate Student, Far Eastern Federal University, 8, Sukhanova St., Vladivostok, 690950 |
INFORMATION AND EXHIBITION
World Food Moscow exhibition as a mirror of the industry
Need for Cooperation Between Specialists from Oil and Fat and Baking Industries