Baking in Russia №5/2015
ACTUAL PROBLEMS
Kosovan A.P., Chubenko N.T. Time to Solve the Problem of the Bread QualityRadicall
ECONOMICS AND MANAGEMENT
Terentyev N.T. About Returning of Bakery Products from Retailers
ENGINEERING AND TECHNOLOGY
Voropaeva O.N., Ponomareva E.I., Zhuravlev A.A.Optimization of the Bread with Increased Nutritional Value
| P. 10-12 | Keyword: quality, composite mixes, optimization, bakery products Abstract: The expansion of assortment and the development of production technology of bakery products of functional purpose, the quality improvement and the increase in their nutritional value are the important issues for the baking industry in Russia. The objective of our research is to determine the optimal ratio of wholemeal wheat flour and the composite mixes of soybean flour, pea meal and wheat germ flakes to make bread from wheat flour of functional purpose of the highest specific volume. The research has been carried out at Voronezh State University of Engineering Technologies. The research methods conventional for baking industry laboratories have been used. The research data of the composition of raw materials testify to the feasibility of their application for the production of bread of functional purpose. The constituents of the composite mix fortify bread with protein, vitamins, and minerals. The effect of the ratio of the amount of wholemeal wheat flour and the composite mix on the quality of dough and bread has been determined. It has been found that the sample with the ratio of these constituents 60:31,75:8,25 respectively has the best organoleptic and physico-chemical parameters. The rational method of preparation of semi-finished products providing optimal organoleptic and physico-chemical characteristics of the product quality has been chosen. The specific volume of bread is 19.5 -30.5 % higher than that of the check sample. The porosity of bread, cooked from whey, has increased by 2.5 - 9.2% compared to the same parameter of the sample obtained by sponge and straight dough methods. It has been proved that thanks to the use of flour composite mix and wholemeal wheet flour the nutritional value of the product increases. It has been found that the consumption of 100 g of bread with the suggested dosages of the constituents will satisfy the daily allowance of protein by 6.7 %, fat - 1.2 %, carbohydrate - 12.1 %, dietary fiber - 12.5 %, amino acids - 4,7-17.9 %. Authors: Voropaeva Olga Nikolaevna, Candidate of Tech. Sciences Ponomareva Elena Ivanovna, Dr. of Tech. Sciences Zhuravlev Alexei Alexandrovich, Candidate of Tech. Sciences Voronezh State University of Engineering Technologies, 19 Revolution Avenue, Voronezh, 394036, Russia, о 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. |
Natural Preservative AiBi 1.01 - Increase the Shelf Life and Saving the Quality of Products without Harm to Health!
Nevskaya E.V., Shlelenko L.A. Production Technology of Specialized Bakery Products for Athletes
| P. 14-16 | Keyword: compositionally uniforms rototabelnoe-experimental design, food and biological value, sports nutrition Abstract: Development of bakery products of adequate specificity of power athletes is an urgent task, because the inclusion of such products in the diet will help to achieve the best sports results. Objective: To develop technologies specialized bakery products for sportsmen of power and speed-power sports. The works were performed in the Research Institute of Baking Industry and Research Institute of Meat Industry on the basis of experimental clinical-laboratory of biologically active substances of animal origin. We used conventional and special methods for evaluating the quality of bakery products. Mathematical modeling was carried out using a composition uniforms-rotatable experimental design. The mass fraction of vitamin E determined in accordance with GOST 29140-91, vitamin B1 - GOST 29138-91 for vitamin B6 - MVI-04-2002, Vitamin D - MVI-03-2002, vitamin E - MVI-03-2002, calcium - GOST 30178-96, iron - GOST 30178-96, copper - GOST 30178-96. The total clinical study of blood samples was carried out on laboratory animals veterinary fully automatic hematology analyzer Abacusjuniorvet 2.7. The paper simulated developed recipes and preparation technology of bakery products for sportsmen, offering enhanced microbiological safety and nutritional value. It is found that the product has increased in the developed content to 22.5% isoleucine, leucine, - up to 17% lysine - up to 62% of valine - up to 54% of threonine - up to 22% of methionine and cystine - 262%, phenylalanine and tyrosine - 33%. It was found that the vitamin content in products has increased: 62% B1, B6 - 54%, the PP to 11-28%, D - 50 to 175% and minerals: calcium - at 2-12%, copper - to 13-29%, iron - 5-20% depending on the type of product. It was found that the introduction of a diet designed bakery products increases exercise tolerance in laboratory animals by 20-30%. As a result, projects are developed technical documentation for bakery products "Stayer" and "Bodyfitness" for sportsmen. Authors: Nevskaya Ekaterina Vladimirovna, Candidate of Technical Science Shlelenko Larisa Andreevna, Candidate 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. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kuznetsova L.I., Usova L.V., Gavrilova T.A., Savkina O.A., Ternovskoy G.V.Recycling of Bakery Products in the Technology of rye Bread on Thick Sourdough
| P. 18-20 | Keyword: microbial contamination, microbial spoilage dense rye sourdough, bread Abstract: Today in the national baking the ways of recycling of bakery products are standardized by "The rules of the organization and conduct of the process at the baking enterprises", which involve the use of a soaked bread, rusks and bread crumbs in the sponge dough or dough. Objective: to obtain experimental data for the development of resource-saving technologies of rye-wheat bread with the use of recycled bakery products in nutrient mixtures for dense rye sourdough. The work was carried out in the St. Petersburg branch of FGBNU scientific research Institute of baking industry. The dense rye sourdough - control and experimental, prepared by replacing 25, 50 and 100?% of the flour for the recycled bakery products and bread Darnytskyi were the object of research. Quality parameters of semi-finished and finished products were determined in accordance with GOST and accepted in bakery techniques.Sampling and sample preparation for microbiological analyzes and determination of yeasts and molds was carried out according to GOST ISO 7218-2011 and GOST 10444.12-2013. The number of microorganisms in sourdough was determined by permanent Burgvitsa stained preparations. Determination of the amount of spore-forming bacteria was carried out by plating on meat-peptone agar heated sample. In order to identify the sustainability of products to the growth of molds the method of infection forced slices of bread a pure culture of the mold Penicillium chryzogenum was used. It was established experimentally that only 25?% of the flour can be replaced by the recycled bakery products of, as in this case experienced sourdough has closest biotechnological indicators with control yeast. The effect of replacement of flour in nutrient mixtures on recycled bread for biotechnological indices of dense sourdough were established. It is proved, that the replacement of 25?% of flour in the nutrient mixture to the bread crumb does not lead to a deficiency of reducing sugars and amino nitrogen required for growth of microorganisms. It was found that the introduction to the recipe of sourdough the bread crumbs instead of 25?% of the flour that is in the amount of twice the existing norms, has no effect on the physico-chemical and organoleptic characteristics of bread Darnytskyi compared with the control sample. It was established experimentally that the use of recycled bread does not affect the molding process of bakery products during storage. Authors: Kuznetsova Lina Ivanovna, Doctor of Technical Science, Usova Lyudmila Vasilyevna, Researcher Gavrilova Tamara Anatolyevna, St. Petersburg branch of the Research Institute of Baking Industry, 7, Podbelskogo St., Pushkin, St. Petersburg, 196608, 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. Savkina Olesya Alexandrovna, Candidate of Technical Science Ternovskoy Grigoriy Valeryevich, Candidate of Technical Science St. Petersburg National Research University of Information Technologies, Mechanics and Optics, 49, 1103, Kronverksky Prospekt, St. Petersburg, 197101, 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. |
Chertov E.D., Magomedov G.O., Zatsepilina N.P., Taratukhin A.S., Ryzhenin P.Y., Chernyshevskaya Y.A., Mazina E.A., Cheshinsky V.L.Adaptation Process of Preparation "Whipped" Bread to Machine Technology
| P. 22-24 | Keyword: disintegration-ware grinding method, machine technology, whole-grain wheat flour, whipped bread Abstract: Production testing of the adaptation process of "whipped" bakeryproduction, developed at the department TXKMZP VSUET, to machine technologyconduct currently in the experimental area of JSC "Bakery № 7", Voronezh.The objective of the research is to determine technological and economic feasibility of implementing the technology of "whipped" bread, adapted to machine technology, in a production environment. The following tasks were solved: testing main technological stages (preparation of grain for milling; obtaining a coarse whole-meal flour from wheat by disintegration-wave method; kneading, churning and molding dough, baking and cooling products, packing); development of formulations "whipped" bakery products; determination of technological and economic feasibility of their implementation. A coarse whole-meal flour from wheat, obtained disintegration-wave method of grinding, culinary food salt (GOST R 51574-2000),water (SanPiN 2.1.4.1074-01), dry milk curd (GOST R 53492-2009), concentratedapple juice, apple paste (GOST R 51440-99), red beet powder (TU 9199-013-003531158-97)were used in the industrial testing of the technology of "whipped" bread on the experimental area. The dough was kneaded in the experimental set MMC-50 at 27оС, rotational speed of the kneading body was 300 min-1,for 7 min.The finished dough (humidity is 54,0%) was dosed out in a bread shape (weight of dough pieces are 350 and 580 g) and was churned under the pressure 4 barof compressed air (the intensity of rotation of the kneading body is 500 min-1) for 30 s to achieve a bulk density 0,4 - 0,5 g/cm3. Whipped dough pieces were baked in the baking chamber at a 185 - 195оС, and then "whipped" bread was cooled for 2 h to room temperature and packed according GOST 8227. Found that "whipped" bakery products "Vanguard+" and "Hero" have high organoleptic and physico-chemical properties (specific volume is 220,0 and 240,0 cm3 per 100 g; moisture content of the crumb is 47,0 and 48,0 %; acidity is 3,5 and 3,5 deg; porosity is 64,0 and 66,0 %, respectively). The performance of the experimental area for the production of"whipped" bread weighing 0,3 kg is 12,0 kg/h; 0,5 kg - 20,0 kg/h.If the planned output is 150%, the total cost of "whipped" bread "Hero" weighing 0,3 kg will be 9,2 rubles, 0,5 kg - 14,6 rubles, "Vanguard+"weighing 0,3 kg - 6.92 rubles, 0,5 kg - 11,54 rubles. Thus, the production of "whipped" bread "Vanguard +" and "Hero" from a coarse whole-meal flour from wheat on the experimental area(performance to 20.0 kg/h) technically possible and economically feasible, and enable to reduce the production area and technological processin the whole. Authors: Chertov Evgeniy Dmitrievich, Doctor of Technical Sciences, Gazibeg Omarovich Magomedov, Doctor of Technical Sciences, Natal'ya Petrovna Zatsepilina, Candidate of Technical. Sciences Taratukhin Alexey Sergeyevich, Postgraduate Ryzhenin Pavel Yuryevich, Postgraduate Chernysheva Yulia Andreyevna, Postgraduate Mazina Elizabeth Aleksandrovna, Undergraduate student Voronezh State University of Engineering Technology, 3940000, Voronezh, Revolution Avenue, Bld. 19, 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. Cheshinskiy Valeriy Leonidovich, Chairman of Directors Board JSC "Russian Food Company", Russia, 117997, Moscow, Ul. Krzyzanowski, 6. |
Chernykh V.Y., Mitin V.Y., Sarbashev K.A.Formation of Requirements for Modern Laboratory Pasta Unit
| P. 26-28 | Keyword: dynamics of mixing; laboratory conditions; pasta; monitoring; compression; wheat dough Abstract: During carrying out technical-chemical control of the pasta production, various low-automated laboratory pasta presses are used. The article discusses the creation of the modern national laboratory pasta machine (LMA-1), which includes kneading container for mixing prescription components and extrusion chamber for pasta pressing, which is equipped with transducers that provide control: mixing arm and screw speed; consistency of the dough; specific intensity of mixing and compaction; amount of mechanical energy expended in forming the structure of the dough by mixing the ingredients and prescription when compressed pasta; dough temperature; the number of cycles of dough mixing; air discharge in the kneading chamber and the chamber before pressing camera; ambient temperature. Designed LMA -1 will allow us to evaluate the pasta properties of wheat flour and provide recommendations for the management operations of mixing prescription ingredients and pasta pressing. Authors: Chernykh Valeriy Yakovlevich, Doctor of Technical Science Mitin Vladimir Yuryevich, Senior Researcher Sarbashev Kirill Artemovich, Bachelor Research Institute of Baking Industry, 107553, 26A, Bolshaya Cherkizovskaya St., Moscow, 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. |
Grigoryeva I.V. How to Avoid Problems when Choosing a Supplier of Flour for the Bakery and Confectionery Industries
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