Baking in Russia №3/2015
ACTUAL PROBLEMS
Awarding of Winners of the Industry by Highest Public Award
Better Regulating the Grain Market Effectivness
DIRECTORS TRIBUNE
Bolgova N.P. Work for the Glory of Bread
ENGINEERING AND TECHNOLOGY
Tsyganova T.B., Semenkina N.G. Rational Approaches to Safety of Production of the Baking Plants on the Basis of the Principles of HASSP
| P. 14-17 | Keyword: introduction of system of HASSP, Quality management system, principles of HASSP Abstract: In article the information review on system of management of safety of food products is stated, the procedures based on the principles of HASSP are given. Requirements to safety of food products in the course of its production are listed. The Russian standards containing the general approaches to introduction of system of HASSP are provided and the main articles of Technical regulations of the Customs Union are considered. The principles of system of HASSP and an order of introduction of the principles of HASSP on the enterprise are considered, the card of sequence of stages of introduction of HASSP is provided. Advantages of introduction of system of HASSP are also considered. Authors: Tsyganova Tatyana Borisovna, Doctor of Technical Science Semenkina Natalya Gennadyevna, Candidate of Technical Science Research Institute of the Baking Industry 26A, Bolshaya 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. |
Kuznetsova L.I., Dubrovskaya N.O., Parakhina O.I.Improving the Quality and Nutritional Value of Gluten-Free Bread
| P. 19-22 | Keyword: gluten-free mix, gluten-free bread, gluten enteropathy, quality, nutritional value, Rowan powder Abstract: The way to solve a serious problem of the baking industry associated with providing with quality bakery products Russian consumers suffering from gluten enteropathy , which include not only acceptable raw ingredients, but non-traditional and modern plant components in the form of powders enriching is presented at the article. Their application in technology gluten-free bread can lead not only to improve its quality, technical characteristics, but also improve the nutritional value. It is experimentally proved that ashberries powder and rowan varietal may be used as enriching component, as it has a high titratable acidity and water absorption capacity, which affect the technological characteristics of gluten-free bread, as well as a rich vitamin and mineral composition, which affect the improvement of its nutritional value. Found its optimal dosage in the recipe of gluten-free bread mixes and bread based on it, which was 4% when using the powder of fruits of mountain ash and 8% when using the rowan varietal. The obtained samples of bread had improved organoleptic characteristics: color crusts had a bright color, and the taste and smell were more pronounced, also observed an increase in specific volume, acidity and compressibility. In addition, the increase in the daily requirement for dietary fiber, vitamins and minerals by eating 100 g of gluten-free bread prepared with a gluten free mixture containing ashberries powder and rowan varietal in accordance with the average physiological human need for essential nutrients and energy were showed. Thus, the introduction to the recipe gluten-free ashberries powder and rowan varietal will expand the range of gluten-free products with improved consumer properties. Authors: Kuznetsova Lina Ivanovna, Doctor of Technical Science St. Petersburg State University of Information Technologies, Mechanics and Optics, 9, Kronverksky Prospekt, St. Petersburg, 197101, This email address is being protected from spambots. You need JavaScript enabled to view it. 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. Parakhina Olga Ivanovna, Researcher St. Petersburg Branch of the Research Institute of Baking Industry, 7, Shosse Podbelskogo, Pushkin, St. Petersburg, 196608, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Boytsova T.M., Nazarova O.M.Infusion of Flax Seed in the Production Technology of Rye-Wheat Bread
| P. 24-26 | Keyword: extract of Linum usitatissimum, organoleptic, physical-chemical, functionality, bakery Abstract: One of the recent trends in modern science is the development of new technologies aimed at the rational use of secondary products in the processing of raw materials. Flax and its products are increasingly used in various industries while creating food functionality. Functional properties of flax seed due to the large amount polysaccharides, which are widely used in medicine as a sweetening and laxative agent. In addition, it is believed that mucus flax may have moderate radioprotective and immunoprotective properties. The use of flax seed and its processed products in bakery promising, as it will allow to expand the product range and tomake itfunctionalproperties. The aim of this work was the development of bakery products functional orientation with using extract from the seed of flax. We studied the influence of additives on the quality of the raw materials, the process carried out foodstuff estimation of bread, the influence on the organoleptic, structural-mechanical and physico-chemical characteristics of the finished product. Based bakery company LLC "Bolshekamenskaya bakery" (Primorskikrai, BolshoyKamen) were developed recipe and produced a pilot batch of unleavened bread using infusion of flax seed. I made the dough on dough mixing machine for 3 minutes. Infusion of flax seed was prepared by soaking the seed of the flax in water (60 g of dry flax seed on 1 l of water). The finished dough was cut into dough pieces and made them into shape. The fermentation test was carried out in the form, in an incubator at 35 °C for 160 min. Baked dough pieces in the oven at 200°C for 35 minutes. The finished product was investigated for compliance with the organoleptic and physico-chemical indicators (specific volume of bread, acidity, porosity, moisture, taste and aroma, the state of the crust and crumb color of crust and crumb). The bread had a nice characteristic of unleavened bread taste and aroma, well-developed porosity and elastic crumb. Thus, the technology of production of new types of unleavened bread does not require significant changes in the technological process, and the use of infusion of the seed of Linumusitatissimum allows you to receive the bread of high nutritional value, with good characteristics. Authors: Boytsova Tatyana Maryanovna, Doctor of Technical Science Nazarova Olesya Mikhaylovna, Graduate Student Far Eastern Federal University 8, Sukhanova St., Vladivostok, 690000, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Surmach E.M., Lavrentyeva N.S., Lokachuk M.N., Kuznetsova L.I.Thick sourdough is the Improver of the Quality of the Cakes Made of Rye Flour
| P. 28-30 | Keyword: the thick rye sourdough, cakes made of rye flour, the quality indicators during storage Abstract: Due to the increasing of demand for flour confectionery products, including cakes, the possibility of using of rye flour in their production in order to increase the nutritional value and expand of the range was investigated. The negative influence of rye flour on the quality of finished products during storage was found. The basic disadvantages of production of the cakes with the yeasts due to the duration of the process were revealed. Studies on the development of the technology of cakes made of rye flour with the yeasts using sourdough were carried out. In accordance with biotechnological indicators (acidity, the lift power) and physicochemical indicators (humidity) of rye sourdough in order to use in the technology of cakes the thick rye sourdough was selected. As a result of analysis of the quality indicators of finished products when making different amounts of sourdough the rational dosage of flour, introduced with the thick rye sourdough, equal to 10?% of its total number in the recipe was revealed. The increasing of gas-formation and gas-retaining of the dough during proofing of 2.5?% with using of the thick rye sourdough was found. The positive influence of the thick rye sourdough on the quality indicators of cakes was revealed: experimental samples were differed of a larger specific volume, compressibility and a lower value of the friability. It was found that the using of the thick rye sourdough contributed to the improvement of the quality indicators of cakes during storage: the difference of values of compressibility and friability of the control and experimental samples after 12 days of storage was 12.5 and 18.5?%, respectively. The possibility of reducing the duration of the technological process by 5 - 6 times compared with the sponge dough method and 1.5 - 2 times compared to the method without the sponge dough in the preparation of cakes on the developed technology using the thick rye sourdough was revealed. Authors: Surmach Elina Mikhaylovna, Сandidate of Technical Sciences Lavrentyeva Nataliya Sergeevna, Senior Researcher Lokachuk Marina Nikolayevna, Researcher 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. Kuznetcova Lina Ivanovna, Doctor of Technical Sciences 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. |
Ilyina T.F., Anufrieva O.V. Margarine for Puff Pastry
ABROAD
Chubenko N.T. Like a Bread
INFORMATION AND EXHIBITIONS
Interest of International Suppliers of Machinery and Equipment to the Russian Market is Not Reduced
22th International Exhibition "Prodexpo-2015"
Semenkina N.G., Belikova L.Y. Seminar in the Research Institute of the Baking Industry
Awards - the strongest