Baking in Russia №6/2017
ACTUAL PROBLEMS OF BAKING
Ilyina O.A. Topical issues of bakery industry development
Chubenko N.T. Assortment of bakery products in the regions of Russia and its development trends
Chubenko N.T., Volokhova L.T., Stepaniuk V.D., Volokhova M.N., Biryukov K.E. Development and implementation of environmental documentation to reduce the impact of pollutants from bakeries on the environment
International Specialized Exhibition "World of Biotechno-logy 2018"
Ponomareva O.I. About labeling of bakery products
TECHNICS AND TECHNOLOGY
Savelyev A.P.Energy- and resource-saving approaches in the design of equipment for permanent bread-baking
| P. 15-17 | Keyword: camera, tape, heating, production, thermal field, baking Abstract: Among food products, the most common today for the majority of the population, sharply stands out a group of bakery products and cereals. By some estimates, they are 65-70 % of the ration in some regions of Russia. Among the main reasons, in addition to the difficulties with imported raw materials, it allows us to call their comparative price attractiveness. In this context, the desire of producers to further reduce their cost for more affordable consumption or for the release of funds for the purchase of other products becomes clear. Since in the cost of bakery products a significant part of the funds are connected with the baking process, associated with high energy consumption, the authors consider the possibility of such method of heat supply to the heat treatment chamber, which would use this heat in a much more efficient mode to heat the dough billet itself, instead of surrounding space. The model of the heat task for this case, considered by the authors, made it possible, by the Laplace integral transformation method, to obtain a fairly compact expression for the temperature distribution field in the furnace through the Fourier criterion (Fo), which depends on the change in thermal conditions in the environment and on the speed of the temperature field inside the furnace. Taking into account the obtained solution, it was possible to recommend one of the variants of the furnace design with the most rational use of heat supplied to the heat treatment. Authors: Savelyev Alexey Petrovich, Graduate Student Military academy of logistics. Makarova emb., 8, St. Petersburg, 199034, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Nikolaevа Ju.V., Nechaev A.P., Smirnov D.A., Samoilov A.V.Effect of natural antioxidants in micellized form on shelf life of fast food pasta
| P. 18-21 | Keyword: fast food pasta, oxidative deterioration, micellization, carnosolic acid, curcumin, isoflavones, expiration dates Abstract: In the conditions of constantly growing demand for food products, the tasks of preserving their quality and extending the shelf life are being solved. Fast food pasta is very popular among the population. When stored in the lipid part of the product, oxidative and hydrolytic damage to fat take place, which results in deterioration of the organoleptic properties, and the nutritional value of the product decreases. During the oxidation of the components of the fat phase of instant pasta, the accumulation of free fatty acids, peroxide compounds or other oxidation products occurs. In recent years, biologically active substances of vegetable origin are used as antioxidants in the food industry. During the research, natural antioxidants were used in mycelial form: NovaSOL®Rosemary - rosemary extract in micellized form; NovaSOL®Curcumin - curcumin in a micellized form; NovaSOL®Isoflavon - soy isoflavones in micellized form. Antioxidants were investigated on palm oil by the method of accelerated oxidation on the instrument "Rancimat-743". The results of studies of the effect of natural antioxidants in micellized form on the shelf life of fast food pasta during storage without access to light and at room temperature are presented. It has been established that NovaSOL® antioxidants under study at a concentration of 0.06-0.08 % increase the resistance of palm oil to oxidation by 1.7-1.8 times. The introduction of antioxidants NovaSOL® increases the shelf life of instant pasta in 1.7-1.8 times. The introduction of NovaSOL® antioxidants into frying fats has technological and economic effects. The technology of micellization allows more efficient use of natural antioxidants and reduce their share in the final product while maintaining the same technological functionality. All this ultimately leads to a reduction in the cost price, the extension of shelf life and the quality of the finished product. Authors: Nikolaevа Julia Vladimirovna, Graduate student Nechaev Alexey Petrovich, Doctor of Technical Sciences, Professor Smirnov Dmitry Andreevich, Master Moscow State University of Food Production, 125080, Moscow, Volokolamskoe shosse, 11, organika 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. Samoilov Anatoly Vladimirovich, Kima LTD, 121471, Moscow, Grodnensraya st., 9s2, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Vacuum bread cooler VO-1
Ternovskoy G.V., Kuznetsova L.I., Lukachuk M.N.The influence of lactic acid bacteria on the decrease of allergenicity of soy protein
| P. 24-26 | Keyword: gluten-free bread, allergen, protein enrichment, soy protein, destruction of allergens Abstract: The gluten-free diet promotes muscular dystrophy due to low protein content in foods, which is the only solution for celiac disease. As the gluten has a bad influence on a person, there is also an intolerance to soy, milk, the proteins of which are full. The purpose of the study was to investigate the possibility of using the soy protein for enrichment and the degree of destruction of allergens included in it through the use of lactic acid bacteria. The research objects were 8 strains of lactic acid bacteria from the collection of cultures of microorganisms SPBF FGANU NIIHP: Lactobacillus plantarum E36, E4, E1; L. paraplantarum E2; L. paracasei/ L. casei E31, E32, L. paracasei E3; and strain L. parabuchneri E7. This work was carried out in the St. Petersburg branch of the FGANU Research Institute of the baking industry. To evaluate the destruction of allergens, the ELISA was used using antibody № 384n (?-conglycinin). The isolate of soy protein was added in an amount 2.76 g (10 % per dw), 5.52 g (20 % per dw), and 8.29 g (30% per dw) of protein per 100 g of suspension (75 % moisture content). The reduction of allergens in the sourdough varied from 2.5 to 18 times, i.e. 40-94 %, after fermentation, depending on the strain of lactic acid bacteria and dosage of the isolate. The least decrease in ?-conglycinin was observed with fermentation of the sourdough with different content of the isolate by strains L. paraplantarum E2 and L.paracasei/ L. casei E32. The greatest decrease in the allergen are strains of L. plantarum E1 (at all dosages of the isolate) and L. parabuchneri E7 (dosage of the isolate 20 %). The established allergen-reducing activity of various strains can be used in the formulation of the starter composition of the production technology of hypoallergenic bread with a high content of high-grade protein. Authors: Ternovskoy Grigoriy Valeryevich, Candidate of Technical Science Kuznetsova Lina Ivanovna, Doctors of Technical Science Lukachuk Marina Nikolaevna, Researcher St.Petersburg branch of the Research Institute of Baking Industry, 196608, St. Peterburg, Puschkin, Podbelskogo St., 7, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Veselova A.Yu., Kostyuchenko M.N.Specialized baked articles with the use of natural sources of the biologically active materials
| P. 28-31 | Keyword: the betulinsoderzhashchiy extract of white part of birch bark, glycemic index, diet therapy, 2 type diabetes mellitus, СO2-extracts, the specialized baked articles, finely dispersed vegetable and fruit and berry powders Abstract: One of the important elements of the treatment of patients diabetes mellitus 2 of the type is diet therapy, which provides for the start in the food rations of products with the changed carbohydrate profile, the increased content of protein substances, food fibers, polyunsaturated fatty acids, vitamins, mineral substances, antioxidants and reduction in the use of the easily mastered carbohydrates. Objective: of the work: the development of technology and assortment of the specialized baked articles for the diabetic preventive nourishment with the use of natural sources of biologically active materials. Work performed of NII (Scientific Research Institute) of baking industry was under laboratory conditions executed developed technology and the assortment of baked articles for the diabetic preventive nourishment, preclinical tests were conducted in the experimental clinic- laboratory of the biologically active materials of animal origin FGBNU "VNIIMP im. V.M. Gorbatova". The health-improvement effect of the developed baked articles was evaluated according to clinico-physiological indices and postprandialnoy glycemia of laboratory animals with the model SD. The general clinical sample test of the blood of laboratory animals was accomplished on the automatic veterinary hematologic analyzer Abacusjuniorvet 2.7. Biochemical sample tests of the blood of the laboratory animals: they carried out on the semiautomatic biochemical analyzer Bio Chem FC-360, using collections of the reagents High Technology. Is as a result established that the stabilization of the mass of animals was noted during the introduction of samples under investigation into the food ration. With a study of whole blood is revealed reduction in the concentration of leukocytes, normalization of the content of the mixture of monocytes, basophils and unripe cells, increase in the concentration of the thrombocytes. The analysis of biochemical of experiments showed the normalization of the content of glucose in the serum, reduction in the concentration of creatinine and urea, cholesterol and triglycerides, activity of alkaline phosphatase. It is revealed, that the bread with the betulinsoderzhashchim extract of white part of birch bark (BEB), prepared in a oparnym manner, the bread rods with BEB, powders from the pumpkin and the apples, and bread rods with BEB and powder from the Jerusalem artichoke were characterized by low glycemic indices in comparison with the control 30,95; 50,03 and 66,74 ones respectively. Authors: Veselova Anna Yuryevna, Candidate of Technical Science, Institute of food technologies and design, Gornaja St., 13, Nizhny Novgorod, 603062, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Kostyuchenko Marina Nikolaevna, Candidate of Technical Science, Scientific Research Institute for the Baking Industry, B. Cherkizovskaja St., 26A, Moscow, Russian, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RAW MATERIALS AND ADDITIVES
Tsyganova T.B., Minevich I.E., Osipova L.L., Zubcov V.A. Effect of hydrocalloids of flax seeds on muffin quality
| P. 32-35 | Keyword: hydrocolloids, muffins, polysaccharides of flax seeds Abstract: Today hydrocolloids are widely used in food industrial production. Hydrocolloids refer to gum sorts (or gummies from greek komm?dion, k?mmi) and are the water-soluble or swellable polymers belonging to the class of polysaccharides. The use of food ingredients of this group allows to improve the organoleptic parameters and to stabilize the quality of the product during storage. The hydrocolloids include linseed slime polysaccharides, which represent the main part of carbohydrates of flax seeds. Due to the simplicity of the extraction of polysaccharides of flaxseed mucilage and their satisfactory physico-chemical properties, they are of interest in addition to industrial representatives of hydrocolloids, such as guar gums, xanthans, carob, etc. In the present work, the influence of hydrocolloids of flax seeds on the quality of muffins was studied with a view of studying the prospects of their use in the production of products. Extraction of polysaccharides from flax seeds was carried out in distilled water at a temperature of 60 °C for 2 hours with constant stirring. The ratio of seeds of flax and solvent (hydromodule) was 20. The obtained extract was separated from flax seeds through a 4-layer gauze filter and dried on pallets with a thin layer of not more than 0.5 cm thick at a temperature of 60 °C. The hydrocolloids of flax seeds were a dry extract of polysaccharides (PS) with an intrinsic viscosity [?] of 720 ml/g, measured in distilled water, and had a water-retaining capacity of VUS of 2000 %. To study the effect of additives of hydrocolloids of flax seeds on the quality of muffins, the specific volume, humidity, and organoleptic characteristics of the products were determined. It was shown: At a content of hydrocolloids of 0.1 %, the maximum increase in the specific volume of muffins is observed by 32.8 %; The use of hydrocolloids in flax seeds helps to increase the moisture content of the crumb; The introduction of flax seed hydrocolloids in the formula composition of muffins up to 1.0 % relative to the amount of flour used does not alter the taste and aroma of the products In the course of the experiments it was found that the hydrocolloids of flax seeds, with a certain content, positively affect the quality of muffins and studies on their use in bread baking are of scientific and practical interest. Authors: Tsyganova Tatyana Borisovna, Doctor of Technical Science Scientific Research Institute for the Baking Industry, 107553, Russia, Moscow, B. Cherkizovskaja St., 26A, This email address is being protected from spambots. You need JavaScript enabled to view it. Minevich Irina Eduardovna, Candidate of Technical Science Osipova Lydia Leonidovna, Research assistance Zubcov Valerij Aleksandrovich, Doctor of Medical Science Federal State-financed Scientific Institution The All-Russian Research Institute for Mechanization of Flax Production 170041, Russia, Tver, Komsomol'skij prospect, 17/56, 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. |
Shumilova I.Sh., Oshurkova E.A.The effect of the flour of cereals on the sensory characteristics of muffins
| P. 36-38 | Keyword: muffin, wheat flour, rice flour ,oat flour, rye flour, organoleptic characteristics Abstract: Nowadays, muffins not only became some kind of holiday dish , but also could be consumed at absolutely any day of the week. Furthermore, baking pastry using such unusual component as cereal flour arises the interest of some people. The purpose of work is to explore the influence of adding cereal, rice and oat flours as a 5,15,25 percent correlations on a quality of a finished meal. Selection of this components in a recipe is explained by their functional properties. Research work had been made by Izhevsk state agricultural academy. Also the organoleptic analysis of tentative bakery has shown that there are some taste, flavor, structure and porosity changes in the pastry pulp. If we increase the percentage of cereal flour in our dough, the viscosity and porosity will decrease, especially with use of oat flour. Also, if we replace wheaten flour with the oat or cereal one, we can taste "cereal" odour. But if we add a rice flour, there is no change in the final pastry taste. Authors assume, that we possibly are able to replace 15% of wheat flour to rice flour with saving satisfactory organoleptic characteristics. Authors: Shumilova Irina Shotovna, Candidate of Technical Science, Associate Professor, Oshurkova Ekaterina Andreevna, Federal State Budgetary Educational Institution of Higher Education Izhevsk State Agricultural Academy, 426069, Russia, Udmurt Republic, Izhevsk, Studencheskaja St., 11, 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. |
Vasyukova A.T., Slavyanskiy A. A., Moshkin A.V.Use of different types of malt preparations in the process of preparing the dough
| P. 39-41 | Keyword: malt, bread structure, basic and additional raw materials, different kinds of malt, rye and wheat bread, dough Abstract: Currently, it is relevant to use malt during the preparation of the dough. Malt is the catalyst of the fermentation process as well as natural flour improver. The addition of malt gives the bread a good porosity and a spicy taste. The purpose of the research is the influence of rye, tritical, wheaten, pea, barley and soy malt on the intensity of the fermention processes of bakery. The main objectives of the study were to obtaining and prepare for the fermentation process various malts based on grain and bean raw materials, to determine the lifting power of yeast with various malts, to bake prototypes of wheat and rye bread. Malt rye, triticale, wheat, pea, barley, soybean were used. The test samples were baked until a moisture content level got 50% for a crumb of rye Moscow form bread and for wheat bread from a wheat flour of the highest grade - 44%. The flowing processes of fermentation of an opaire consisting of wheat flour and various malts are described by polynomial and logarithmic equations with the reliability of R2 approximation from 0.9662 to 1. The best results were obtained using wheat malt in the production of both wheat and rye bread.Peas and barley malt are slightly worse than wheat. The smallest number of points scored wheat bread, made with the use of rye malt, and rye bread, made with the use of soy malt. Authors: Vasyukova Anna Timofeevna, Doctor of Technical Sciences, Professor Slavyanskiy Anatoliy Anatolyevich, Doctor of Technical Sciences, Professor Moshkin Aleksandr Vladimirovich, Graduate student K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), 109004, Russian, Moscow, Zemlyanoy Val St., 73, 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. |
International Exhibition of Food Ingredients "Ingredients Russia-2018"
THE INFORMATION AND EXHIBITIONS
Forum and exhibition on deep processing of grain and sugar beet "Greintek"