Baking in Russia №5/2014
ACTUAL PROBLEMS
Chubenko A.N., Chubenko N.T. Innovative Solutions of Modern BakeryProblems
ENGINEERING AND TECHNOLOGY
Chernykh V.Y., Maximov A.S.Principles of Batch Control of Wheat Dough on Kneading Machines for Industrial Periodic Action
| Tags: аctive electric power, kneading, consistency, parametrical model, kneading operation principles, what dough. Summeries: The primary technological operation of bakery goods production, which predetermines the course of all stages of the production process and the quality of the final product is the dough kneading. The article presents the methodology for managing the operation of mixing of recipe ingredients in the framework of the developed parametric model of wheat dough kneading. By using of the industrial batch mixers the mixing stage control should be effected based on dynamical production recipe with regards to the dough weight and its consistency, which is been determined on electrical active power using by mixing body drive of the mixer. The formula for determining the integral parameter specific intensity of dough kneading in the laboratory using a device "Farinograph" or "Docorder" and transfer this parameter characterizing wheat dough consistency to the industrial mixers through specific electrical power consumed by its drive is offered. Authors: Chernykh Valeriy Yakovlevich, Doctor of Technical Science Research Institute of Baking Industry, 26A, Cherkizovskaya St., Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it. Maksimov Alexey Sergeevich, Candidate of Technical Science Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Maklyukov V.I.Modeling of the Baking Process in Laboratory and Industrial Furnaces
| Tags: time, modeling, oven, baking process, simplex. Summeries: The article describes the experimental methods of modeling the processes occurring in the bread (pastry) in laboratory furnaces. Suggests ways to create thermal regimes in industrial furnaces, which provide thermophysical modeling process, resulting in a laboratory oven. Upon the flow velocity thermophysical process (products warming speed) depends on the quality of the bread. Methods of study baking process in a low-inertia laboratory furnace to determine the rational modes, providing high quality baked products and extend the results of experiments (rational mode) in an industrial furnace, thereby providing high-quality products in an industrial furnace. Authors: V.I. Maklyukov, Doctor of Technical Science This email address is being protected from spambots. You need JavaScript enabled to view it. |
Eyvin P.S., Turchaninova T.P.On the Question of the Method of Calculating the Aerodynamic Forcing Pneumatic Installations
| Tags: compressor unit, calculation technique, pneumatic transport. Summeries: The article is focused on a simplified calculation technique developed by the State scientific research institute for baking industry for pneumatic transport pumping units which apply turbo-compressor units of new generation, product line Sh2-MBKA (Ш2-МБКА). Data on a high-speed, compact turbo-compressor unit is provided. Its construction with a modern control system allows a significant energy saving and does not reduce operation reliability and environmental friendliness of the process. This work gives consideration to the most significant reasons why it is worth acquiring machines of the State scientific research institute for baking industry - compressor unit Sh2-MBKA (Ш2-МБКА) when reconstructing existing or new pneumatic lines by choosing a required typical size of the unit according to the developed alignment chart. Authors: Yeivin Peter, Engineer, Turchaninova Tamara Petrovna, Ph.D. State research institute of baking industry, Moscow, Bolshaya Cherkizovskaja str., 26A, pit439@ mail.ru. |
Veselova A.Y., Kostyuchenko M.N., Dremucheva G.F., Smirnova S.A.Influence of Fruit and Vegetable Powders on Organoleptic Indices of Breadsticks
| Tags: macro- and micronutrients, a method of scoring criteria evaluation, vegetable and fruit powders, organoleptic properties Summeries: The quality of the bread sticks were evaluated using a scoring criteria assess the organoleptic indicators developed by IPIE. Fruit and vegetable powders used in quantities of 5, 10 and 15?% of the flour weight. The dough was prepared by an accelerated way. The research found that powders has changed quality of bread sticks. Change the percentage of powder depend on the recipe of the bread sticks, lower your rating mechanism work score was typical for the bread sticks with powder 15?% of flour weight. The best organoleptic characteristics have articles containing powder in the amount of 10?% of the total flour weight, as had a good shape, fragility, pleasant taste and smell, characteristic of mind used powder. It was also the influence of joint injection powders from apples and pumpkin bread sticks recipe diabetic supplies in the amount of 2.5; 5 and 7.5?% of the flour weight. As a result of the use of vegetable and fruit powders in recipes bread sticks of diabetic supplies, it was found that the best quality indicators have bread sticks with the addition of powders in amount of 5 and 7.5?% of the flour weight. Authors: Veselova Anna Yuryevna, Graduate Student, Kostyuchenko Marina Nikolaevna, Candidate of Technical Science Dremucheva Galina Fyodorovna, Candidate of Technical Science Smirnova Svetlana Anatklyevna, Junior Researcher Research Institute of Baking Industry, 26A, Cherkizovskaya St., Moscow, 107553, 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. |
Timofeev V. "Polisom-F" - Natural Product
The First without "E", but Not the Last!
Kuznetsova L.I., Savkina O.A., Ivanova E.S., Usova L.V., Ternovskoy G.V.About Bread Growth of Molds
| Tags: sourdough, microbial contamination, microbial spoilage, mould, bread. Summeries: The results of studies on the relationship of microbial contamination of flour, quality and type of starter cultures and sanitary conditions of production with the moulding of wheat and rye-wheat bread are presented in article. It is shown that despite the presence in flour spore-forming bacteria and mold, in final products immediately after baking microbial contamination was absent. Violation of sanitary regime at facilities and technological equipment causes the secondary contamination of finished products and packaging that promote the development of microbial spoilage of bread. It is established that the rate of growth of mold fungi in rye-wheat bread depend from the content acetic acid in the product, accumulated in the process of fermentation of different types of sourdough. It is proved that the use of dense wheat sourdough at a dosage of 15?% flour with sourdough can slow mould of wheat bread. The use of sourdough in breadmaking can increase their microbiological stability during storage. Authors: Kuznetsova Lina Ivanovna, Doctor of Technical Science Savkina Olesya Alexandrovna, Candidate of Technical Science Ivanova Elena Sergeevna, Candidate of Technical Science Usova Lyudmila Vasilyevna, Senior Researcher St. Petersburg Branch of the State Scientific-Research Institute of Baking Industry, 196608 7, liter A, Sh. Podbelskogo, Pushkin, St. Petersburg, This email address is being protected from spambots. You need JavaScript enabled to view it. Ternovskoy Grigoriy Valeryevich, Candidate of Technical Science University of Information Technologies, Mechanics and Optics, 49, Kronverkskiy Prospek, St. Petersburg, 197101 |
Grigoryeva I.V. 9 Reasons Why You Must Buy Flour "Belyaevskaya"
Adam Stech. Follow Up and Safety of Food Products
ABROAD
Lebedenko T.E., Iorgacheva E.G., Kozhevnikova V.O.Prospects for the Use of Fruit Phytonutrients in Breadmaking
| Tags: quality; technological properties; phytoadditives; bakery products; extract. Summeries: In this article the main tasks of baking industry in terms of social value of output goods, generality of their consumption have been examined; the importance of searching for effective methods of complex increase of bakery products quality, their consumer properties, safety, nutritional value, and biological activity has been outlined. In order to solve a number of industry problems, it has been pro-posed to use fruit phytoadditives of cinnamon rose, redhaw hawthorn, black chokeberry, rowanberry and barberry. On the basis of selected fruit phytoadditives chemical structure and physiological effect analysis, the main technological properties and the prospects of their usage in baking industry as enrichers of flour intermediate products with nutrients and biostimulants, critical for fermentative microflora, and as regulators of dough rheological properties have been outlined. The consequence of their usage should be the improvement of finished products quality, their stability during storage, and the infusion of currently relevant protective properties. In this work the results of studying the dispersion of ground fruit additives and their impact on quality of bakery products from extra wheat flour have been presented and the necessity of additional preparation in order to preclude negative changes of product sensory properties, mainly crumb texture and color, has been demonstrated. The usage of fruit phytoadditives as water and milk whey - liquids, widely used in baking and characterized by a number of advantages and disadvantages as extractants - extracts has been proposed. It has been indicated that their main common advantages are safety, availability, ease of usage, universality of dissolving of many substances. The advisability of studying the process of extraction in lactic acid solution in order to more fully extract pectins has been stated. The prospects of further research to determine the rational parameters of extraction in order to extract the specified active substances, keep intact their biological activity, and form the necessary technological and physiological properties have been outlined. Authors: Lebedenko Tatyana Evgenyevna, Candidate of Technical Science Iorgacheva Ekaterina Georgievna, Doctor of Technical Science Kozhevnikova Viktoriya Olegovna, Graduate Student Odessa National Academy of Food Technologies, 112, Kanatnaya St., Odessa, 65039, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Rakhmanov K.S.Bread Potato Blight and Method of Preventing It
| Tags: Yeast, potato sticks, bread acidity, flour Summeries: The main signs of bread and potato disease causes his infection. Potato sticks has a complex active amylolytic and proteolytic enzymes, which action and causes specific changes in disease crumb his potato disease. Acidity Bread is a factor that inhibits the activity of potato disease pathogens. For this we recommend the use of lactic ferments, liquid yeast, ripe part of the test ( or sponge) of the previous preparation, etc. Scientifically substantiated the effectiveness of sourdough polishtammovyh spontaneous fermentation for microbial decontamination semis flour to prevent potato disease during storage. The advantages of this type of the leaven of the others is that the cycle razvodochnom not apply pure cultures of yeast and bacteria, and create conditions for the development of the natural microflora of flour. Study investigated the microbiological composition of yeast, which is dominated by rod-shaped bacteria and yeast organisms. Dominated by bacteria of the family Enterobacteriaceal, yeast - Saccharomyces and Zygomycetes.. It was also noted the presence of coccoid forms of bacteria and fungi Sarcina Aspergillus. Found that the average form of the disease potato disease (40 points) was shown in the control samples of bread During incubation at 48 hours after baking. After 72 hours, the samples were characterized by a strong defeat bread potato disease ( 60 points). At the same prototypes bread ( sourdough) potato disease onset, ie, the appearance of lung specific smell and stickiness crumb observed only after 72 hours incubation (20 points). Authors: Rakhmonov Kakhramon Sanakulovich, Assistant Bukhara Technological Institute of Engineering, 15, K. Martazaeva St., Bukhara, Uzbekistan, This email address is being protected from spambots. You need JavaScript enabled to view it. |
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