Baking in Russia №6/2014
ACTUAL PROBLEMS
Terentyev N.T. Useful Meeting and Hope for Mutual Understanding
ECONOMICS AND MANAGEMENT
Chubenko N.T. Group Assortment of Bakery Products in 2013. Performance and Conclusions
Shaposhnikov I.I. Status and Trends in the Market of Moscow Bakery Products
ENGENEERING AND TECHNOLOGY
Tyurina O.E., Shlelenko L.A., Kostyuchenko M.N., Tyurina I.A. The Effectiveness of the Use of Bakery Products Hero-Dietary Use in the Diet of Elderly People
| Kew words: amino acid composition, clinical trials, microbiological safety, bread hardening Abstract: The studies were conducted that focused on the development of the manufacturing technology and assortment of bakery products for elderly nutrition using flaxseed meal. Nowadays an increasingly greater attention is paid to microbiological safety of food products. Microbiological analysis of flaxseed meal was carried out, and the impact of flaxseed meal on rope spoilage of bread and mould development was investigated. It was found that making of bakery products according to the developed formula and technology lead to improved microbiological safety of products. It was observed that using of flaxseed meal had positive effect on bread freshness retention. The results of experiments confirmed that flaxseed meal promotes nutritional and biological value of food products. Samples of bread made with addition of flaxseed meal had a high content of proteins and amino acids required for adequate nutrition of elderly people. The clinical trials conducted demonstrated the usefulness of inclusion of the developed bakery products in the diet for elderly people with gastrointestinal tract and cardio-vascular system disorders. Authors: Tyurina Olga Evgenyevna, Candidate of Technical Science Shlelenko Larisa Andreevna, Candidate of Technical Science Kostyuchenko Marina Nikolaevna, Candidate of Technical Science Tyurina Irina Anatolyevna, Graduate Student Research Institute of Baking Industry, 26A, Bolshaya Cherkizovskaya, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Dubrovskaya N.O., Kuznetsova L.I. Influence of Dry Complex Welding with Rowanberry Powder on the Quality and Nutritional Value of Bread Custard
| Kew words: boiled rye-wheat bread, quality, nutritional value, Rowan powder, dry complex welding Abstract: Presents a method of solving the serious problems of the baking industry - improving the quality and nutritional value of bakery products, developed by accelerated technology on dry composite mixtures. To improve the quality and nutritional value of bread boiled generated by accelerated technology used dry complex welding, containing in the structure an unconventional plant raw material - rowanberry powder, has a high content of biologically active substances. The optimal dosage of rowanberry dry powder consisting of complex welding - 56.5?% per 100 kg, corresponding to 13?% of the 100 kg of flour in the dough, as well as experimentally found that when used bread boiled inaccelerated technology not only improves its organoleptic and physico-chemical parameters, but also significantly increases the content of dietary fiber, vitamins and minerals. Authors: Dubrovskaya Natalya Olegovna, Candidate of Technical Science St. Petersburg State University of Trade and Economics, 50, Novosibirskaya St., St. Petersburg, This email address is being protected from spambots. You need JavaScript enabled to view it. Kuznetsova Lina Ivanovna, Doctor of Technical Science St. Petersburg Branch of Research Institute of Baking Industry, 7, bldg. A, Shosse Podbelskogo, Pushkin, St. Petersburg, 196608, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Yuryeva M.Y. We Recommend to Implement the Invention
Trufanova Y.N., Magomedov G.O., Cheshinskiy V.L., Zayfert N.A.Study of the Degree of Digestibility of Proteins Whipped of Bread from Whole Grain Wheat Flour
| Kew words: wheat, wholegrain, bread, whipping, disintegration-wave, biological value, in vitro, digestibility Abstract: Resource saving technology of whipped bakery products by mechanically loosening al-lows to obtain high quality products from whole-grain wheat flour with low baking properties. The biological value of whole wheat bread protein obtained by biological and mechani-cal loosening is studied using computational chemical and enzymatic methods. It has been established that the content of protein in the bread produced with the use of compressed yeast is higher on 1,7-2,4?% than in bread obtained by mechanical loosening method under pressure of compressed air. Comparative analysis of the biological value of bread made by biological and mechani-cal loosening methods from various milling whole-grain wheat flour showed that proteins of whipped bread from whole grain wheat flour milled by disintegration-wave method have the most balanced amino acid composition and the most available for proteolytic enzymes action. Authors: Trufanova Yuliya Nikolaevna, Candidate of Technical Science Magomedov Gazibeg Omarovich, Doctor of Technical Science Cheshinskiy Valeriy Leonidovich, Job Seeker Zayfert Nina Alexandrovna, Student Voronezh State University of Engineering Technology, 19, Prospekt Revolyutsii, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Grechannikov M.V., Rudenko V.P., Turchaninova T.P., Eyvin P.S.Modernized Design of Devices for Process Air Cleaning Brand Sh2-HFS-HM
| Kew words: test, process air, filter, filter element Abstract: The basic requirements that allow for the development of devices for clean process air used in pneumatic conveying systems and aspiration for bakeries. A brief description of the existing methods of clean dusty air used in the transportation of bulk materials. Briefly describes the construction of various types of filters. Are brief requirements for filter materials. Describes how to clean filter elements. The information on obtaining a patent for a useful article on the new design, a modern, efficient filter materials, the use of the new design of the device for cleaning process air. Are given information about the new design of the device for cleaning process air brand R2-HFS-XM and detailed information about the results of the different stages and types of testing this device with the findings obtained by their results. Given specific information about the health products created and process air cleaning efficiency. The data on product verification for compliance with the specifications and safety, as well as electrical safety. Provides information on the measurements noise and vibration characteristics of the development of the standard series of devices for cleaning process air. Authors: Grechannikov Mikhail Vladimirovich, Laboratory Chief Turchaninova Tamara Petrovna, Candidate of Technical Science, Rudenko Vladimir Petrovich, Senior Researcher Eyvin Pyotr Sergeevich, Laboratory Chief Research Institute of Baking Industry, 26A, Bolshaya Cherkizovskaya, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Adam Stech. Fresh, Flavorful and Crispy Pastries Every Day
ABROAD
Lebedenko T.E., Iorgacheva E.G., Kozhevnikova V.O.Prospects for the Use of Fruit Phytoadditives in Baking
| Kew words: quality, technological properties, phytoadditives, bakery products, extract. Abstract: In this article the prospects of complex improvement of consumer attributes and physiological properties, safety improvement of wheat flour bakery products, and solving a number of technological problems by using fruit phytoadditives of cinnamon rose, redhaw hawthorn, black chokeberry, rowanberry and barberry have been examined. The main goal of research is determination of rational parameters of preparing the additives in order to insure the formation of necessary technological and physiological properties. In this study the main directions of using fruit phytoadditives considering their chemical structure, morphological traits and specificity of bread industry organization have been outlined. The usage of fruit phytoadditives as water and milk whey - liquids, widely used in baking and characterized by a number of advantages as extractants - extracts is proposed. The results of extraction effectiveness of dry substance in different extraction parameters - the type of extractant and its ratio to raw material, acidity of the medium, duration of the process, and application of preliminary steeping are obtained. The impact of obtained extracts on the state of protein-proteinase complex of wheat dough by gluten elasticity as well as fermentative activity of compressed yeast is researched. The means for regulating the functional-technological properties of phytoadditive extracts by the example of hawthorn and wild rose by changing the process parameters - the type of extractant and extraction duration - are presented. The prospective of using the fruit phytoadditive extracts as enrichers of nutrient medium for fermentative microflora development and as regulators of structural-mechanical properties of wheat dough is outlined. The research results may be used for developing measures of intensification of microbiological processes during the wheat dough preparation primarily in accelerated technologies as well as during the processing of flour with weak gluten and should guarantee the stabilizing of quality of derivable product, increase of its nutritional value and formation of specified physiological properties. 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, Ukrain, 65039, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Belarusian Traditions in Baking
Relationships in the Grain Trade in the Markets of Transdniestria
INFORMATION AND EXHIBITIONS
Chubenko N.G. Useful, Relevant and Necessary Edition
We are Written
Packaging / UpakItaliya 2014: the Importance of the Russian Market
Index of Articles, Published in the Journal "Baking in Russia" in 2014