Baking in Russia №4/2015
ACTUAL PROBLEMS
Providing the Population with Safe and Quality Food Products
ECONOMICS AND MANAGEMENT
Chubenko N.T. New Rules for Production of Bakery and Confectionery Products. Requirements for Conditions of their Generation, Storage, Sale
ENGINEERING AND TECHNOLOGY
Meleshkina E.P., Yaitskikh A.B.New Determining Method -New Aspects of "Potato" Bread Disease
| P. 12-15 | Keyword: spore-forming bacterium Bacillus subtilis, "potato" bread disease, diluting the activity of alpha-amylase Abstract: Presence of alpha amylase and starch-liquefying ability are inherent to spore-forming bacteria, responsible for ropy bread, and its other kinds. Alpha amylase is an inducible enzyme: it is lacking in a resting spores and is synthesized by bacteria when they are growing on the alimentary substrata, containing starch as a prevailing source of carbohydrates. The work objective is to prove the possibility of detecting rope spoilage of bread by the amount of bacterial alpha amylase, synthesized by spore-forming bacteria, using viscosimetric method. In the All-Russian Scientific and Research Institute for Grain in Moscow we have determined that liquefying activity of bacterial alpha amylase is missing in the conditioned wheat grain and flour regardless of the level of grain contamination by spore-forming bacteria. Alpha amylase activation as well as its new formation requires some conditions, conducive to spore germination, namely high humidity, high temperature and the presence of available substratum. We discovered the possibility of using Falling Number Instrument (FNI-3) for assessing the liquefying activity of alpha amylase of spore-forming bacteria in grain and flour. Proper conditions (temperature, medium composition) have been chosen for the growth of spore-forming bacteria in the enrichment cultures and for the synthesis of amylase by them. An instrumental technique for detecting rope spoilage of bread and grain has been developed. The heterozygosity of populations of spore-forming rope-producing bacteria and their ability to cause spoilage of bread during its storage have been shown. Dependencies of such indices as liquefying activity value and quantity of spore-forming bacteria in bread and their influence on the progress of rope spoilage have been presented. These findings allow to conclude that the intensity of bread spoilage is affected not only by the growth rate of spore-forming bacteria in bread, but also by the physiological activity of population of spore-forming bacteria. Methods for detecting rope spoilage of bread, developed in the All-Russian Scientific and Research Institute for Grain and Products of its Processing and based on the determination of spore-forming bacteria liquefying activity, make allowance for such factors as physiological activity of spore-forming bacteria population and its number. Authors: Meleshkina Elena Pavlovna, Doctor of Technical Science Yaitskikh Artem ValeryevichResearcher Research Institute of Grain and Its Processing Products, 11, Dmitrovskoye Shosse, Moscow, 127434, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Maklyukov V.I.Method of Constructing Thermophysical Model of Bread Baking
| P. 16-19 | Keyword: baking, pressure, area, quality, colloidal, model, process, temperature, thermophysical, bread, step Abstract: The method of construction of thermophysical models baking pastry. Thermophysical model allows to reveal patterns of processes that occur in the blank test baking and as a result it turns out that the finished product - bread. This model will allow the scientific process to produce substantiated adjustment baking ovens and find the optimal thermal conditions in each area of the baking chamber. When choosing a new furnace, using a model, you can determine whether the design of the furnace to provide high quality of a bread product. Authors: Maklyukov Vladimir Ilyich, Doctor of Technical Science This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tsyganova T.B., Nikitin I.A., Gakova O.A., Kalyuzhny V.V., Zaychik B.T, Trufanova Y.N.Effect of Water, Treated by Cavitation, on the Quality and Antioxidant Capacity of Bakery
| P. 20-22 | Keyword: antioxidant capacity, water, hydrodynamic cavitation, bakery products Abstract: Application of specialized water treatment in technology of bakery products is an urgent task, as it can improve product quality without using of food additives, improvers. The goal of research is to investigate the influence of water treated by hydrodynamic cavitation with different storage periods on the properties of semi-finished bakery products, the quality of bread and its antioxidant capacity. The work was carried out at the Moscow State University of Technology and Management named after K. G. Razumovsky and at the A. N. Bach Institute of Biochemistry of the R. A. S. It is found that increasing the processing time from 50 to 150 sec resulted in increasing of pH and the reduction potential in experimental samples of water. The pH value of tap water increased by 12?%, the redox potential decreased to 85?% from the initial value after 10 days of storage. Application of tap water freshly jointed by hydrodynamic cavitation for up to 100 and 150 sec allows to increase the porosity and the specific volume of bakery products and the antioxidant capacity of lipophilic and hydrophilic fractions by 12.5?% and 34.2-52.3?% respectively in comparison with control sample of water. Treated water has no effect on the specific volume and porosity of the bakery products, lowers the antioxidant capacity of its lipophilic fraction of 50.0-57.1?% and increases the antioxidant capacity of its hydrophilic fraction of 65.3-71.7?% in comparison with control sample of water. It was found that water is sensitive to treatment regimens of hydrodynamic cavitation and storage, the treated water is expedient to apply for improving the quality of bakery products produced from strong and medium-strength wheat flour and for increasing their antioxidant capacity. Authors: Tsyganova Tatyana Borisovna, 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. Nikitin Igor Alexeevich, Candidate of Technical Science Moscow State University of Technology and Management named after K.G. Razumovsky, 73, Zemlyanoy Val, Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it. Gakova Olga Anatolyevna, Candidate of Technical Science LLC "Niva-Bread", 5-2-172, 3d Dorozhny Proezd, Moscow, 117535, gakо This email address is being protected from spambots. You need JavaScript enabled to view it. Kalyuzhny Vladimir Viktorovich, Candidate of Physical and Mathematical Science Republican Research Scientific-Consulting Centre for Expertise, 13, bldg. 1, Antona Ovseenko St., Moscow, 123995, This email address is being protected from spambots. You need JavaScript enabled to view it. Zaychik Boris Tsaleryevich, Candidate of Technical Sciense Institute of Biochemistry named after A.N. Bakh , 33, bldg 2, Leninsky Prospekt, Moscow, 119071, Trufanova Yuliya Nikolaevna, Candidate of Technical Science Voronezh State University of Engineering Technology, 19, Prospekt Revolyutsii, Voronezh, 394036, |
The basis of a healthy diet
Lomakin A. Unique way of Improve the Quality of Bakery in Four Main Consumer Characteristics without Use of Ingredients with E-Codes
INFORMATION AND EXHIBITIONS
21th Modern Bakery Moscow - the Results of Successful Exhibition
Semenkina N.G., Belikova L.Y. SRI of Baking Industry - in the Exhibition "Modern Bakery"
Bakers Competition at iba 2015
Iba - Guiding Star for the Whole Industry
Semenkina N.G., Belikova L.Y. Control of Food Rheologi-cal Properties
The winners were awarded awards
Save and Expand the Market of Eco-Bio-Products in Russia!
Akimova L.A. Confectionery of XXI Century
Exhibitions Calendar II Half of 2015