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Rambler's Top100

Baking in Russia №3/2016


From Russia - First-Class Grain in Russia - Food Additives and Improvers

Current Trends of the World Market of Bakery Products


Chubenko N.T. Redemption of Unsold Bread Manufacturers - Punishment or a Blessing?

Kosovan A. P., Shaposhnikov I. I.Scientific and Methodological Problems of the Analysis and Evaluation of Innovative Development of the Baking Industry and the Market of Bakery Products

P. 11-14 Keyword: analysis, innovations, innovation index, evaluation, indicators system,innovation development level
Abstract: The article covers bread industry innovation development analysis and evaluation theoretic and methodological problems that at now have not enough reflection on economic studies. The research implemented by Bread Industry Research Institute (Moscow) has a goal to study domestic and foreign sources in the field and to design adequate methodology reflecting bread industry characteristics as a matter for analysis and evaluation. Determined main tasks to decide as on industry level as by bread companies. Provided a definition of innovation activity and product, technological and management innovations characteristics. Declared the results of main international indexes (Global Innovation Index, Knowledge Index, European Commission Summary Innovation Index) indicators systems and treatment methods analysis, submitted bread industry appropriated indicators structure. Considered methods of data survey on innovation development analysis, received indicators treatment, communication system of bread market agents for results evaluation, the process organization on government level. The authors concluded that the implementation in bread industry adequate innovation evaluation system would be very useful.
Authors: Kosovan Anatoly Pavlovich, Academician of RAS, Doctor of economical Science,
Shaposhnikov Igor Iosifovich, Candidate of Economical 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.


Savkina O. A., Kuznetsova L. I., Chubenko N. T.Loosening of the Dough. The Yeast or Leaven

P. 15-17 Keyword: fermentation, yeast, sourdough, lactic acid bacteria, loosening of dough, bread
Abstract: The history of baking and the methods of loosening of dough used by mankind since the time of ancient Egypt to the present time are considered in the article. The role of micro-organisms -yeast and lactic acid bacteria - in loosening of dough is shown, the principle of forming pores in the crumb of bread is described. It is revealed that the distinguishing feature of bread of good quality is the looseness of the crumb, which can be achieved by using of yeast (compressed or dry) and different types of sourdough bread. the history of the discovery of the mechanism of fermentation is considered, the main substances produced in the process of alcoholic and lactic fermentation involved in the formation of taste and aroma of the bread is described, the history of the emergence of pressed bakery yeast is given. the history of the development of breadmaking ever since domestic baking in X - XI century to the era of industrialization, construction of large bakeries, development of scientific bases in the field of microbiology and biochemistry of baking, and the introduction of starter cultures of microorganisms in the industry is mentioned in the article. The data on the content of the yeast cells in different types of rye industrial sourdough of good quality sourdough ( dense, liquid with scalded flour and without scalded flour) and wheat sourdough and liquid yeast are shown. The admissibility of the complete replacement of compressed yeast in ray and flour bread from to the liquid sourdough with scalded flour is shown. It is recommended to decrease the dosage of compressed yeast at 50?% in the technology dense ferments.
Authors: Savkina Olesya Alexandrovna, Candidate of Technical Science
Kuznetsova Lina Ivanovna, Doctor of Technical Science
St. Petersburg Branch of Research Institute of the 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Chubenko Nikolay Terentyevich, Chief Specialist
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.

Libkin A. A., Kostin V.F. The Rheological Properties of the Liquid Sponge Low Humidity and Transporting by Technological Pipelines

P. 18-20 Keyword: viscosity, liquid semi-finished product, sponge, industrial pipelines
Abstract: In the production of bread in Russia the technology using sponge and sourdough is often applied. Studies conducted at the Research Institute of the baking industry showed that use ofliquid semi-finished products with low humidity has great advantages. For their transportationthe industrial pipelines and fittings are used; the nominal width selection of them is based on the study of the rheological properties of the product. Objective: to learn the basic rheological properties of the liquid sponge with low humidity and to selectreasonably the nominal width of industrial pipelines. The work is performed on the basis of the "Research Institute of Baking Industry" - the Federal State Autonomous Scientific Institution (Moscow). In the Institute the methods of research of the rheological properties of food, layout and otherswere used. As the result the dependencies of effective viscosity of liquid sponge with low humidity and fermentation time andhumidity semifinished product (58%, 60% and 62) were determined. Based on the achieved resultsthe nominal width of industrial pipelines was reasonably selected. The authors believe that the findings can be used to create new types of home dough preparatory units, which will contribute to import substitution in the food industry.
Authors: Libkin Arkadiy Arkad'yevich, Candidate of Engineering Sciences,
Kostin Vladimir Fyodorovich, Senior Fellow of Engineering
State Scientific Research Institute of Baking Industry,
Bol'shaya Cherkizovskayaul, 26A, 107553, Moscow, Russian Federation.

Nevsky A. A., Dremucheva G. F., Kosovan A. P.Effect of Vegetable Oils in the Non-Traditional Quality and Fatty Acid Composition of Bread from Wheat Flour

P. 21-24 Keyword: fatty acid composition, sesame oil, linseed oil, thistle oil, flour, technical documentation, bakery products
Abstract: Breads of many kinds produce with fatty foods. Use in baking fats, containing polyunsaturated fatty acids (PFA) and their biologically active substances, will make a role in consumption needed for a healthy diet substances. Objective: to study the technological properties of the oils of wheat, sesame, linseed and thistle, their fatty acid composition, as well as bakery products, physico-chemical characteristics and fatty acid composition of bakery products containing vegetable oils during storage. The work was performed in Research Institute of Baking Industry" (Moscow). Used generally accepted methods to study the properties of dough and quality of bread. Fatty acid composition of oils and lipids isolated from the products were determined by HPLC. Established the influence of type and amount of oil on the physico-chemical and organoleptic characteristics of quality bakery products. With the increase in the proportion of sesame oil and thistle products acquires their taste and smell. The most pronounced taste and smell is characterized bread with wheat oil; products made with linseed oil have unusual bread taste and smell, increases with increase in the dosage of oil. The number of vegetable oils (from 3.0 to 7.0 % by weight of flour) insignificant independent specific volume, porosity and stability of shape of bread. Type of oil has a greater impact. It is revealed that the oils of sesame, wheat and milk Thistle is dominated by unsaturated acids - oleic and linoleic acids, linseed - linolenic acid. Depending on the type of oil in the product contains 37,41-55,99 % omega-6 acids, products with linseed oil - 33,49 % omega-3s (from the sum of fatty acids). Discovered that within 7 days the taste and smell changed slightly, rancid and salty taste did not appear. Group fatty acid composition during storage of bread with oils of wheat, linseed and milk thistle for 7 days varies slightly. Installed the shelf life of baked goods with vegetable oils. The developed technology and technical documentation for bakery products with application of vegetable oils non-traditional types.
Authors: Nevsky Andrey Alexandrovich, Candidate of Technical Science
Dremucheva Galina Fyodorovna, Candidate of Technical Science
Kosovan Anatoly Pavlovich, Doctor of Economical Science, Academician of RAS
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.


Improvers DENFAI ECO for Bakery Products: Quality, Cost Reduction and "Clean Label"!


Semenkina N. G. Research Institute of the Baking Industry - for Businesses


Exhibitions Calendar 2nd half of 2016

Chubenko N.T., Semenkina N. G. On International Exhibition "Modern Bakery 2016"

Burdun N. I. To Increase the Competitiveness of Domestic Products

Bread and the planet's health

Semenkina N. G., Lekhova I. A. Research Institute of the Baking Industry on Exhibition "Modern Bakery Moscow 2016"

"Best Bread of Russia-2016"

The Winners of the Contest "Ingredient of the Year 2016"

Burdun N.I. Mill-2015