Baking in Russia №1/2015
ACTUAL PROBLEMS
Terentyev N.T., Semyonkina N.G. At the International Conference «Modern Bakery 2014»
ECONOMICS AND MANAGEMENT
Chubenko N.T. Time to Streamline Delivery Conditions of Bakery Products
Chertov E.D., Magomedov G.O., Zatsepilina N.P., Oseneva O.V., Cheshinsky V.L., Omelchenko O.M.Economic Potential of the Baking Industry and Perspectives of Innovative Technologies in the Voronezh Region
| P. 8-11 | Keyword: Voronezh Bread Company, whipped filling bakery, baking industry, economic potential Abstract: An analysis of the production and business activities of the Voronezh region baking industry revealed that their economic potential and stability for a long period allow to realize the creation of experimental small enterprises, with the aim of new product pilot batches production, promotion of the product and the attention of the whole process from production to the final consumer. Authors: Chertov Evgeniy Dmitrievich, Doctor of Technical Sciences Magomedov Gazibeg Omarovich, Doctor of Technical Sciences Zatsepilina Natal'ya Petrovna, Candidate of Technical Sciences Oseneva Olga Vladimirovna, Candidate of Economy Voronezh State University of Engineering Technology 394036, Voronezh, Revolution Avenue, 19 Cheshinskiy Valeriy Leonidovich, The President of Baking industry Russian Union Omel'chenko Oleg Mikhailovich, Candidate of Economical Science, Director of the Department of Finance, Financial Control and Audit Voronezh Bread Company |
ENGENEERING AND TECHNOLOGY
Chernykh V.Y., Zhirnova E.V.Methodology of Rheological Properties Management of Semi-Finished – Quality Management of Bakery Products
| P. 14-17 | Keyword: information-measuring systems, critical points, rheological characteristics, texture, management Abstract: The formed integral management methodology of rheological properties of semi-finished products aimed at improving the technical-chemical control of the production of bakery products. In order to minimize the losses of technological process of bread production and stabilize the quality of products it has been identified critical points of the technological properties of wheat flour of the highest grade and selected the most informative parameters of technological operations of the bread production process. The priority in the management of the rheological properties of semi-finished products is given to the management of the operation of mixing of recipe components, i. e. the dough kneading. Assessment of the quality of bakery products is carried out in terms of the texture of the crumb. In order to organize a comprehensive tool for control of the technological properties of raw materials, semi-finished properties rheological behavior and texture indicators of finished products there are offered information-measuring systems, built on the basis of modern measuring devices: "Do-corder"; "Amylotest AT-97"; "Strukturometr ST-2"; "Rheofermentometre F3". Authors: Chernykh Valeriy Yakovlevich, Doctor of Technical Science Research Institute of Baking Industry, 26A, Bolshaya Cherkizovskaya St., Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it. Zhirnova Elena Vladimirovna, Candidate of Technical Science OJSC "Melkombinat in Sokolniki", 6, Zhebrunova St., Moscow, 107014, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Petrov N.Y., Drevin V.E., Kryuchkov E.I., Kryuchkova T.E.The Use of Pectin as a Bread Improver of Triticale Flour
| P. 18-19 | Keyword: flour from triticale, strengthen the gluten, bread, apple pectin. Abstract: The results of experiments on the use of apple pectin as bread's improver in the production of bread from flour triticale are reviewed in this article. Pectin has no restrictions on use, and has been recognized by an overwhelming majority of countries as a valuable food product. Adding of apple pectin increases the initial acidity of the dough from flour triticale, fermentation takes place more actively. Bread with added pectin in 1,04 - 1,9 time longer or on 12 - 24 hours longer than bread without adding pectin is not subject to the staling process. The addition of pectin makes stronger gluten in flour triticale, increases weight of bread and its shelf life, while maintaining organoleptic characteristics. The 0,8?% of pectin by weight flour is the optimal dosage. Authors: Petrov Nikolay Yuryevich, Doctor of Agricultural Science Drevin Valeriy Evgenyevich, Candidate of Chemical Science Kryuchkov Evgeniy Ivanovich, Candidate of Agricultural Science Kryuchkova Tatyana Evgenyevna, Assistant Volgograd State Agricultural University, 26, Universitetskiy Prospekt, Volgograd, 400002, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kuznetsova L.I., Surmach E.M., Zabaeva Z.P. Use of Different Yeast Strains in Production Technology of Cakes Made of Rye Flour
| P. 20-22 | Keyword: cakes made of rye flour, the quality indicators strains, of yeasts Saccharomyces cerevisiae. Abstract: Taste characteristics of cakes with the chemical baking powder which are presented in significant amount in the market of flour confectionery products are lower than taste characteristics of cakes with the yeasts. In this regard, studies were conducted to improve the technology of cakes made of rye flour without using sponge-dough by exploring of the possibility of the using of different strains of yeasts. Preparation of samples of the cakes was performed by using previously developed recipe containing rye flour, sugar, malt extract, vegetable oil, egg products, salt, emulsifier (the cake "Rzhanoe divo"). The effect of two kinds of baking pressed yeasts of domestic production ("Premium" and "Premium" gold) which are the strains of Saccharomyces cerevisiae of industrial cultivation L-128 and LG on the technological parameters of the production of the cakes and quality indicators of finished products was studied. Slight change of quality indicators of the cakes (specific volume, compressibility, acidity) using the strain L-128, even after prolonged proofing of the dough pieces (up to 300 minutes) was revealed. The choice of the strain of yeasts of industrial cultivation Saccharomyces cerevisiae LG for using in the technology of cakes made of rye flour was justified. Its effect on the ability of gas-formation and gas-retaining in the dough during proofing and quality indicators of finished products was studied. As a result of studies it was established that using of baking pressed yeasts "Premium" gold of domestic production (strain LG) in the recipe of cakes made of rye flour in the amount of 6% by weight of flour allows to achieve the necessary volume of the dough pieces after 80-90 min of proofing, thus it improves quality indicators of cakes and its taste characteristics. Authors: Kuznetsova Lina Ivanovna, Doctor of Technical Science St. Petersburg National Research University of Information Technologies, Mechanics and Optics, 49 Kronverksky av., St. Petersburg, 197101, This email address is being protected from spambots. You need JavaScript enabled to view it. Surmach Elina Mikhaylovna, St. Petersburg Branch of Scientific Research Institute of the Baking Industry, 7 Podbelskogo Sh., Pushkin, St. Petersburg, 196608, This email address is being protected from spambots. You need JavaScript enabled to view it. Zabayeva Zoya Petrovna PC "Combine of food products", 28 Kurlyandskaya St., St. Petersburg, 190020, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Grigoryeva I.V. How to Avoid Problems when Choosing a Flour Supplier for Bakery and Confectionery Industries
INFORMATION AND EXHIBITIONS
Letter to the Editor
21th International Exhibition «Prodexpo-2014»
Libkin A.A. On the Stands of the XX Anniversary of Exhibition «Modern Bakery 2014»
Terentyev N.T. Аn International Review of Dietary Bakery Products Quality in 2014
17th International Exhibition «Ingredients Russia-2014»
Winners and Laureates of the Contest «Ingredient of the Year 2014»
Akimova L.A. Cakes, Waffles, Biscuits, Gingerbread – 2014
Pastry in Baking Production