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Rambler's Top100

Baking in Russia №4/2016

ACTUAL PROBLEMS

Ponomaryova O. I. The Emphasis on the Bakery!

Chubenko N. T. About Strategically Enhance of Food Products Quality

RAW AND ADDITIVES

Tsyganova T. B., Minevich I. E., Zubtsov V. A., Osipova L. L.Prospects of Flax Seeds Deep Processing

P. 12-15 Keyword: protein, lignans, linseed oil, polysaccharides, flax seeds, functional foods, functional properties
Abstract: The article substantiates the need for the introduction of deep processing of flax seed in the food industry. Despite the increase lacks the raw materials, which complicates the creation of its domestic products containing flax seed production of the domestic market in recent years. Development of modern uses of flax seeds and products necessary for the implementation of their high nutritional value and functional potential in the structure of Russian nutrition. Flax seeds - the main source of functional food ingredients and biologically active substances that have a beneficial effect on the human body. They are rich in proteins, fats, fiber, lignans (biologically active substances of phenolic nature), macro- and micronutrients. These substances are of great importance to human health, are promising for industrial production and demand for the needs of, first of all, the food industry. The proposed scheme of deep processing of flax seed provides interconnection technologies highlight the main components of flax seeds and produce a series of functional products. Studies conducted in the Institute of mechanization of flax (Tver). Main functional ingredients derived from flax seeds in accordance with the proposed scheme - linseed oil is a concentrated source of primarily - of linolenic acid; proteins (in the concentrate and / or flour with different contents of protein); polysaccharide complex as a regulator, stabilizer, emulsifier, edible mass; drugs lignans as a component of biologically active food additives.
Authors: Tsyganova Tatyana Borisovna, Doctor of Technical Science
Research Institute for the Baking Industry,
26A, B. Cherkizovskaya, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it.
Minevich Irina Eduardovna, Candidate of Technical Science
Zubtsov Valery Alexandrovich, Doctor of Medical Science
Osipova Lidiya Leonidovna, Senior Researcher
All-Russian Scientific Research Institute of Flax Cultivation Mechanization,
17/56, Komsomolsky Pr., Tver, 170071, This email address is being protected from spambots. You need JavaScript enabled to view it.



CONTROL AND QUALITY

Dremucheva G. F., Karchevskaya O. E., Kindra N. A., Smirnova S. A.Baking Properties of Wheat and Rye Flour from Grain Harvest 2014-2015 гг.

P. 16-19 Keyword: quality, research methods, wheat flour and rye flour, baking properties
Abstract: Formation of a complex of all the indicators that combine the concept of "quality of bread",depends on a number of factors, which include the baking properties of flour, as an additional raw material used processes, their hardware design, etc. The most significant and decisive factor - the quality of the basic raw material - flour . To examine this issue in the Research Institute of Baking Industry (Moscow) studied 126 samples of wheat flour bakery higher, first and second grades, wheat flour M 75-23 general purpose, medium rye produced from grain crops 2014-2015. Russian bakeries. The paper used conventional and special methods of investigation of the properties of raw materials, semi-finished products and test the quality of bakery products. Samples were examined for the main indicators: white, mass fraction of wet gluten and its quality, the number of incidence in accordance with the requirements of GOST R 52189-2003. We established that all samples meet the requirements of GOST R 52189-2003, white four samples of wheat flour was lower than the rated value; five - characterized by excessive acidity, some samples of wheat flour of first grade had increased ability to darkening. According to figures obtained by applying amylograph, alveograph, farinograph and reofermentometra, 2/3 samples had reduced baking properties.
Authors: Dremucheva Galina Fyodorovna, Candidate of Technical Science
Karchevskaya Olga Evgenyevna, Candidate of Technical Science
Kindra Natalya Alexandrovna, Junior Researcher
Smirnova Svetlana Anatolyevna, Head of Laboratory
Research Institute for the Baking Industry,
26A, B. Cherkizovskaya, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Shlelenko L. A., Nevskaya E. V., Borisova A. E., Pavlova L. P., Abdulina S. Kh. Improving the Range of Bakery Products for Supplying Astronauts

P. 20-22 Keyword: the diet of cosmonauts, thermal treatment, technologies of baked products
Abstract: Formed in the 70s rations of astronauts as a permanent product contains grain mill products, which are made by special recipes and technologies. Regular breads in space flights - Moskovsky, Borodinsky, dining and wheat. The shelf life of these products - 15 months. Objective: the creation of new kinds of products, including flour confectionery. The work was performed in the baking industry Research Institute for the Baking Industry (Moscow). We used conventional methods of controlling the process parameters and evaluation of the properties of raw materials and semi-finished products, as well as the quality of finished products. Created wheat-rye bread of a new variety. The technology of it's preparing a special fermented tea leaves, on the basis of which the kneaded dough and sponge. For regular deliveries astronauts further developed mini-muffins and rolls with fillings: apple jam and with condensed milk. Created cakes recipes of two names: a bow; cheese and ketchup. The recipes include: wheat flour extra class, yeast baking pressed, salt, sugar, melted vegetable-fat blend "Soyuz 103T" and other raw materials. Pellets were sealed for 1 pc. in bags of plastic foil and weighing 48-56 g were subjected to two-stage heat sterilization at 95...100 °C. During storage in 2, 3, 4 months determined organoleptic, physical, chemical and microbiological parameters of quality of production. Tasting score of cakes by scientists of Research Institute of Baking Industry together with specialists from Research Institutend of Food-Concentrates Industries and Special Food Technologies (Moscow region, Izmailovo) demonstrates safety and good taste qualities of the product. Fixed shelf life - 3 months. Adopted and approved the relevant documentation. Products have been approved and included in the diet of astronauts.
Authors: Shlelenko Larisa Andreevna, Candidate of Technical Science
Nevskaya Ekaterina Vladimirovna, Candidate of Technical Science
Borisova Alla Egorovna, Head Researcher
Research Institute for the Baking Industry,
26A, B. Cherkizovskaya, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it.
Pavlova Lyudmila Pavlovna, Candidate of Technical Science
Abdulina Saviya Khanbalovna, Head Researcher
Research Institutend of Food-Concentrates Industries and Special Food Technologies,
22, Izmailovo, Leninsky Area, Moscow Region, 142718, This email address is being protected from spambots. You need JavaScript enabled to view it.



PATENTS AND INVENTIONS

Semyonkina N. G. It is Recommended to Implement

INFORMATION AND EXHIBITION

Complex Solutions for Business: New Perspectives for 2016

The winners received prizes

Akimova L. A. "Cakes. Waffles. Biscuit. Gingerbread 2016

Best Product 2016

Burdun N. I. To Develop Domestic Production of Food Ingredients, to Accelerate Import Substitution

Dimitrieva S. E. Health of the Nation - The Basis of Russia's Prosperity

Semyonkina N. G., Lekhova I. A. XIX Moscow International Salon of Inventions and Innovation Technologies "Archimedes"

The Winners of the International Competition for the Best Packaging and the Label "ProdExtraPack-2016"

GC "EFKO" Held the 10th International Conference of Food Industry