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Rambler's Top100

Baking in Russia №3/2018

ACTUAL PROBLEMS

Kosovan A. P., Kovalenko M. A., Shaposhnikov I. I.Global Legal Institutions Development of Bakery Products Market Regulating

P. 4-10 Keyword: bakery goods, market, institutes, law regulation, legislation, Health food, quality and safety
Abstract: The article declares results of Baking Industry Research Institute (Moscow) researches in field of analysis of main directions of bakery market law international regulations development in accordance with main trends of demand development. The analysis includes special bakery products assortment groups law regulation witch being drivers of the market development and Russian law regulation in the field accordance with the market improvement demand. The modern international law regulation analyses declared that the main keystone is to provide customers with reliable and full information on product quality and content to enable doing conscious choice found on their normative-group or normative-individual interests. Hence provided analysis of USA, Canada, Australia and New Zeeland, European countries law regulations on bakery industry and international law regulations on health food. Provided analysis of modern law trends on important for bread-baking directions - salt (sodium) reduction in final product; wholegrain product promotion; traditional breads promotion including breads with starters, frozen bread products of different rates of freezing. The authors ascertained that until Russian legislation do not ensured the law regulation level in accordance with international standards and it creates certain risks on bakery products market and the native playmakers competitive ability. They concluded about necessity to design Eurasian Economic Union Technical Safety Regulations on Bakery Products.
Authors: Kosovan Anatolij Pavlovich, Doctor of Economical Sciences, Academician of RAS;
Kovalenko Mikhail Alekseevich, Сandidate of Technical Sciences;
Shaposhnikov Igor Iosifovich, Candidate of Economic Sciences
Scientific Research Institute for the Baking Industry
107553, Moscow, B. Cherkizovskaja St., 26A, 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.



ENGENEERING AND TECHNOLOGY

Libkin A. A., Kostin V. F.Tendencies in Development of the Dough Divider Technology with Screw-Type Superchargers

P. 11-14 Keyword: doughdivider, dough, bread, viscosity, screw supercharger, division
Abstract: During the production of bread, one of the main operations is divide dough into pieces of a given mass. Machines designed to perform this task differ in design complexity and great diversity. The bakery enterprises in Russia are widely used dough divider with screw-type feeder. They are characterised by high productivity, reliability, but there are serious flaws. We recommend that you use them in the production of a limited range due to mechanical impact on the dough. Analysis of information from various sources, as well as studies conducted at the Research Institute of the baking industry, have shown that there are technical solutions to redesign divider to reduce mechanical effect on dough improve the quality and porosity of bread produced when using this type of divider. Work is done on the basis of the autonomous federal State scientific institution "Scientific-Research Institute of baking industry" (Moscow). At the Institute of research methods were used in the rheological properties of dough dividers, layouts, and other devices. As a result of recommendations on modernization of dough divider with screw-type feeder. The authors believe that the findings can be used to create new types of hardware, and will contribute to import substitution in the food industry.
Authors: Libkin Arkady Arkad'evich, Candidate of Technical Sciences,
Kostin Vladimir Fedorovich,
Scientific Research Institute for the Baking Industry,
107553, Russian, Moscow, B. Cherkizovskaja St., 26A, 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.



Ivanova V. N., Nikitin I. A., Zhuchenko N. A., Sidorenko M. Yu., Shterman S. V., Sidorenko A. Yu. Development of a Methodology for Designing Food Products for Persons with a Colon Cancer Predisposition on the Basis of Genetic Testing Results

P. 15-19 Keyword: genetic testing, gene expression, polymorphism, food processing, integrated risk assessment, antioxidant activity
Abstract: Among the many modern theories of nutrition, special attention is paid to the theory of personalized nutrition, which is considered as one of the main factors that determine the choice of food products by a specific person, his genome. The aim of the study was to develop a methodology for designing food products for individuals with a predisposition to colon cancer on the basis of individual data from the genomes of their participants. A study of the genomes of participants in the experimental group for the list of I and II detoxification gene panel (CYP1A1 * 2B, * 4; CYP2D6 * 3, * 4; CYP2C9 * 2, * 3; CYP2C19 * 2; GSTT1; GSTM1; NAT2; TPMT), genes responsible for the metabolism of vitamins (NBPF3 (ALPL), FUT2, BCMO1, APOA5) and the genes of dopamine (DRD-2A) and serotonin (SR (HTR2A)) receptors. In the conducted study, a subgroup of participants in the experiment was identified on the basis of a predisposition to oncological diseases of the large intestine. Among the most risky oncological diseases of the large intestine were participants under numbers 2, 3 and 4. When designing food or diets for these participants, special methods should be envisaged, such as the formation of an acidic medium in the large intestine, which reduces the likelihood of development of putrefactive bacteria at the expense of consumption of products containing resistant starches, ensuring sufficient intake of soluble and insoluble dietary fiber, neutralizing free radicals with ant and oxidants. For these participants, a product was developed - a shortbread cookie based on amaranth flour, corn starch and a multivitamin biologically active supplement "Vetoron-E", which has properties that stop the expression of unfavorable genes due to high content of resistant starch, as well as high antioxidant activity.
Authors: Ivanova Valentina Nikolaevna, Doctor of Economic Sciences,
Nikitin Igor Alekseevich, Candidate of Technical Sciences,
Moscow State University of Technologies and Management named after K.G. Razumovskiy,
109004, Moscow, Zemlyanoyval, 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.
Zhuchenko Natalia Alexandrovna, Candidate of Medical Sciences,
Federal State Autonomous Educational Institution of Higher Education I.M. Sechenov First Moscow State Medical University of the Ministry of Health of the Russian Federation (Sechenov University),
119991, Moscow,Bolshaya Pirogovskayast., 2-4, This email address is being protected from spambots. You need JavaScript enabled to view it.
Sidorenko Mikhail Vasilyevich, Doctor of Technical Sciences,
Sterman Sergey Valerievich, Doctor of Technical Sciences,
GEON LLC,
142279, Moscow region, Serpukhov region, Obolensk, Obolenskoe sh., str. 1, 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.
Sidorenko Alexey Yurievich, Candidate of Technical Sciences,
Joint Stock Company "Trade House"Biosnabsbyt",
142279, Moscow region, Serpukhov region, Obolensk, Obolenskoe sh., str. 1, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kostyuchenko M. N., Tyurina O. E., Tyurina I. A., Borisova A. E., Grekova A. V.Formation of the Baking Mixes Composite Formulations for Healthy Nutrition

P. 20-23 Keyword: bakery composite mixes, healthy food, bakery products, non-traditional raw materials, dietary fibers, minerals, recipes
Abstract: The problem of rational healthy nutrition is relevant for most countries, including the Russian Federation. Insufficient consumption of the necessary substances of dietary fibers, proteins, vitamins, minerals has an adverse effect on human health. One of most effective ways the solution to this problem is the creation of specialized, fortified foods. The composition of the baking blends for a healthy diet due to the introduction in the formulation of domestic raw material resources: lentil flour wholemeal flour brown rice wholemeal. The analysis of the granulometric composition of the mixture, the results of which suggest that the storage process will provide a uniform distribution of prescription components In order to improve the quality of bakery products prepared from the mixture, and to increase the bioavailability of minerals, the effect of an enzyme preparation with a phytic activity is studied. The expediency of its inclusion in the composition of the mixture is shown. The calculation of the nutritional value of bakery products prepared using a mixture was made, which showed that in the developed bakery products the content of dietary fibers increased by 90 %, potassium, magnesium, phosphorus, iron by 17, 19, 25, 30 %, respectively, compared to the control. Since the content of dietary fiber exceeds 6 g, in accordance with the TR TS 022 / 2011 "Food products in terms of its labeling" this food products is characterized by a distinctive feature and can be attributed to products with a high content of this food substance.
Authors: Kostyuchenko Marina Nikolaevna, Сandidate of technical Science;
Tyurina Olga Evgenyevna, Сandidate of technical Science, Scientific secretary;
Tyurina Irina Anatolyevna, Сandidate of technical Science, Senior research associate;
Borisova Alla Egorovna, Senior research associate;
Grekova Anna Valerevna, Сandidate of technical Science, Senior research associate,
Scientific Research Institute for the Baking Industry
107553, Moscow, B. Cherkizovskaja St., 26A, 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. , 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., Savkina O. A., Parakhina O. I., Lokachuk M. N., Pavlovskaya E. N.Development of Hypoallergenic Bakery Products Biotechnology, Enriched with Soy Protein

P. 24-28 Keyword: gluten-free bread, allergen, protein enrichment, b-conglycinin, destruction of allergens
Abstract: Soy protein have high biological value. However, soy intolerance is the main types of food intolerance that involves the restriction of their use in the formulation of food products. The purpose of the present studies was the development of hypoallergenic gluten-free bread biotechnology enriched by soy protein. The research objects were gluten-free bread, sourdough, and 8 yeast from the collection of cultures of microorganisms SPBF FGANU NIIHP. The work was carried out in the St. Petersburg Branch of the Scientific research Institute of baking industry within the framework of the fundamental research directions № 0593 2014 0017 "To develop the biotechnology of starter cultures based on the microbial composition of MCD and yeast, which has allergen-reducing activity for the creation of technology and assortment of bakery products with reduced allergenicity". Immunoassay method (ELISA) was used to evaluate the damage of the allergens with antibodies to -conglycinin and Kunitz soybean trypsin inhibitor. It was shown that the main destruction of allergens occurs during the baking process. The effect of different yeast strains on the destruction of allergens in a rice flour nutrient mix, soy protein isolate (10, 20, 30 %) and water was studied. The strains with the greatest allergen-reduction activity are revealed. The developed sourdough bread biotechnology allows to obtain hypoallergenic bread of good quality with increased resistance to molding.
Authors: Kuznetsova Lina Ivanovna, Doctor of Technical Sciences;
Savkina Olesya Aleksandrovna, Candidate of Technical Sciences;
Parakhina Olga Ivanovna, Candidate of Technical Sciences
Lokachuk Marina Nikolaevna, Senior Researcher;
Pavlovskaya Elena Nikolaevna, Senior Researcher
St. Petersburg branch of the Federal State Autonomous Scientific Institution "Scientific Research Institute of the Bakery Industry",
7, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Molchanova E. N., Rakhmonov K. S., Isabaev I. B., Ibragimov U. M.Optimization of Wheat Bread Composite Formulations with Use of Spontaneous Fermentation Ferments

P. 29-32 Keyword: sourdough, yeast, flour, fodder flours, optimization, bread
Abstract: Traditionally, wheat leavens of spontaneous fermentation, in particularpea-anise, are used in the production of Uzbek breadinstead of yeast. However, they are not used in the production of mass-produced breads, since the adjustment of the formulation and technological parameters is required due to receipt of products with a reduced volume andinsufficient loosening of the crumb. One of the disadvantages of these starter cultures is the use of high-quality wheat flour. Objective: to explore the possibility of using multistamp sourdough spontaneous fermentation to reduce the yeast and flour in the formulation. Traditional research methods were used. Sourdough was prepared with the replacement of flour in a nutrient medium in the secondary raw materials for mixed feed production - feed meal. Their food safety has been confirmedexperimentally. The orthogonal planning program was planned and implemented. Statistical processing of experimental data was performed using correlation and regression analysis. Regression equations that describe the dependence of the yeast dosage and humidity the dough samples on organoleptic indicators of the quality of bread and its volume were obtained. According to experts, samples with pea, corn and oat fodder flourwere the best. The authors believe that the use of starter cultures of spontaneous fermentation to 10.0 % of the prescription amount of flour may reduce the dosage of yeast to 25.0-30.0 % of their prescription quantity at a moisture content of 45-46 %, also, the replacement of flour with any kind of fodder flouris possible with satisfactory organoleptic and physicochemical parameters of the quality of bread.
Authors: Molchanova Elena Nikolaevna, Candidate of Biological Sciences
Federal State Budgetary Educational Institution of Higher Education, Moscow State University of Food Production,
125080,Moscow, Volokolamskoe sh., 11, This email address is being protected from spambots. You need JavaScript enabled to view it.
Rakhmonov Kahramon Sanakulovich,
Isabaev Ismail Babadjanova, Doctor of Technical Science
Ibragimov Ulugbek Murodullayevich
Bukhara Engineering аnd Technological Institute
200100,Uzbekistan, Bukhara, st. K.Murtazayev, 15, 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.



Ermosh L. G., Safronova T. N., Kazina V. V. New Type of Bread for Northerners

P. 33-37 Keyword: jerusalem artichoke tuber powder, yeast dough, nutritional value, Extreme North food
Abstract: Far North conditions are called extreme for the local and visiting population. Humans have a "polar stress syndrome" - a complex of physical, biological, psychophysiological factors that characterize the feature of the process of adaptation to Northern conditions. Proper nutrition, the use of foods with high nutritional value is an effective measure to activate the organism's defenses, to contribute the prevention of various diseases in adverse conditions. Bread, as the main food, used by the population every day, so, the maiking of enriched breads is an important issue for the Northern regions, including the Krasnoyarsk territory. The technology of bread "Northerner" with Jerusalem artichoke tuber powder is worked out. High nutritional value and therapeutic and preventive properties of tubers are widely known and proven. The complex research have shown, that Jerusalem artichoke tuber powder has a positive effect on the yeast dough fermentation process, improves its structural and mechanical properties, forms a high organoleptic characteristics of baked bread. A new bread is distinguished by its nutritional value: first of all-contains inulin (1.2 g / 100 g), which is absent in the traditional sample. There is an increased amount of protein (34.8 %), pectin (15.8 %), fiber (17.8 %), calcium (30.6 %), phosphorus (25.2 %), iron (13.6 %). High content of functional substances would improve the metabolic processes in the body, help to eliminate toxins, regulate blood sugar and cholesterol, increase immunity in harsh working and living conditions. Вread recipe was developed according to the wishes of northerners, received a positive assessment of the v. Baykits residents and Yurubcheno-Tokhomskoye oil - gas field workers of the of the Krasnoyarsk territory. Currently certified documentation of bread "Northerner" transferred Evenk region of the Krasnoyarsk Territory for use in private and municipal bakeries, including for supply of shift workers.
Authors: Ermosh Larisa Georgievna, Doctor of Technical Sciences, Professor;
Safronova Tatyana Nikolaevna, Candidate of Technical Sciences;
Kazina Valentina Vladimirovna
Department of Technology and organization catering, Siberian Federal University, Commerce and Economic Institute,
2, St. L. Prushinskiy, Krasnoyarsk, 660075, Russia, 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.



RAW AND ADDITIVES

Minevich I. E., Osipova L. L., Tsyganova T. B.The Use of Flax Seeds and Flax Flour in the Technology of Flour Confectionery

P. 38-41 Keyword: nutrients, flax seeds, flax flour, muffin, specific volume of the product, food and energy value
Abstract: Among a wide variety of food products, flour confectionery (FC) are included in the daily diet of virtually all population groups along with bread. However, characteristic drawbacks (for FC), such as a high content of fats and carbohydrates, low content of dietary fibers, minerals and vitamins, reduce the quality of these foods in terms of nutritional value and increase the calorie content of the diet. In this regard, improving the quality, nutritional value and expanding the range of the functional oriented FC are to be important. At present, various types of non-traditional raw materials are used to increase the nutritional value of FC and reduce their caloric content. Flax seeds and products of their processing by their unique composition of functional ingredients and biologically active substances are the universal food enrichment. The aim of the work is the development of recipes and technology of muffins with the use of flax seeds and flax flour. Flax seeds of oilseed production of 2016 were used with the following indicators: protein content - 21.88 %; the fat content is 44.54 %; the moisture content is 6.73 %; ash content - 4.25 %; flax flour - "Garnets" according to TU 9293 010 89751414 10. The methods of introducing flax flour and flax seeds into the prescription composition are substantiated. Flax flour has been pre-mixed with a 6 fold excess of water to a homogeneous mass, and then it was held for 10-15 minutes. When using dried ground flax seeds, they were previously suspended with a prescription amount of vegetable oil. It was shown that with the replacement of 5-10 % of wheat flour by a linen component, an optimum specific volume is achieved, the structure of the traditional muffin and its organoleptic properties are preserved. The production of a new product - muffins with flax flour and flax seeds is expedient in terms of rational nutrition and cost-effective.
Authors: Minevich Irina Eduardovna, Candidate of Technical Sciences;
Osipova Lydia Leonidovna;
The All-Russian Research Institute for Mechanization of Flax Production,
170041, Tver, Komsomolsky 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.
Tsyganova Tatyana Borisovna, Doctor of Technical Sciences
Scientific Research Institute for the Baking Industry,
107553, Russia, Moscow, B. Cherkizovskaya str., 26-A, This email address is being protected from spambots. You need JavaScript enabled to view it.



Shmalko N. A., Smirnov S. O.Amaranth Bran in the Wheat Bread Recipe

P. 42-45 Keyword: Bakery, bakery, amaranth bran, food fiber, wheat flour.
Abstract: The article is devoted to the development of a recipe of wheat bread bakery products from wheat flour of the first grade with the addition of amaranth bran. The scientific researches on development of assortment of bakery products of the raised food and biological value with application of nonconventional vegetative raw materials are actual. The results of studying the possibility of using amaranth bran for the production of wheat bread bakery products from wheat flour are presented. The composition of dietary fibers of amaranth bran, their influence on the baking properties of wheat flour, quality and nutritional value of products was studied. The possibility of using amaranth bran, which has undergone preliminary biochemical treatment, is established to improve the quality of wheat bread. Amaranth processing products can not only positively regulate the nutritional and biological value of food products, but also determine their technological properties in the manufacturing process. Complex studies conducted in the laboratory on the basis of a computerized instrumental evaluation of the autolytic activity of bakery mixtures made it possible to predict the optimal ratio of baking wheat flour and additives in the bread recipe. The advantage of the proposed recipe of wheat bread is to enhance its taste and flavor as a result of the addition of the additive. The optimal dosage of amaranth fat-free bran as a by-product of the extraction production in the bakery recipe is 7.0 % instead of wheat flour of the first grade. On the basis of the conducted researches it is possible to draw a conclusion that products of processing of seeds of amaranth can serve as a basis for the development of new bakery products with increased food and biological value and protective properties.
Authors: Shmalko Natalia Anatolievna, Candidate of Technical Sciences,
Associate Professor of the Institute of Food and Processing Industry, Kuban State Technological University,
2, Moskovskaya Str., Krasnodar, 350072, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Smirnov Stanislav Olegovich,Candidate of Technical Sciences,
NIIPPiSPT - branch of FGBUN "FIC of nutrition, biotechnology and food safety".
142718, Moscow region, Leninsky district, Izmailovo settlement, 22, This email address is being protected from spambots. You need JavaScript enabled to view it.



Looze V. V., Gavrilov A. V., Beletsky S. L.Operative Control Method of Grain Infestation by Insects in Warehouses

P. 46-48 Keyword: grain, storage, pests, insects, contamination, loss, thermometry, temperature methods of control
Abstract: Insect pests destroy grain stocks not only during the ripening of grain, but also during transportation and storage. A set of measures to protect grain from insects and mites anticipate methods for their detection. Practically all these methods are laboratory, that is, they are carried out in the laboratory. Considering the significant loss of grain during storage caused by harmful insects and the need to use operational methods for controlling contamination directly at the elevator, it is advisable to apply the method of infrared thermometry, since temperature is one of the most important criteria determining the activity of insects. The thermal properties of an insect are determined by a number of reasons, and above all by the small weight of their body, due to this the ratio of the surface area of the body to the body mass is greatly increased, which greatly increases the rate of energy absorption, on the one hand, and radiation on the other. Our studies have determined that the temperature of the bodies of such insects, such as rice and granary weevils, with their active reproduction exceeds the temperature of the grain (ie habitat) by an average of 2 °C, and the temperature of the grains with the live and actively growing larva or pupa above the healthy grains by approximately 0.5 °C. Thermal imaging equipment can help solve the problem of the operational control of grain infestation by insect pests by measuring their temperature. Short-term heating of the surface layer of grain (having at its disposal a small heat source), it is possible to significantly increase the reliability of the studies. Thus, the possibility of using thermal imaging technology for the investigation (evaluation) of grain contaminated with pests of grain stocks is justified. The authors proposed time ranges for conducting measurements and ways to increase the reliability of the assessment.
Authors: Loose Valery Vladimirovich;
Gavrilov Andrey Vladimirovich; Beletsky Sergey Leonidovich, Candidate of Technical Sciences Federal State Government Financed Institution Scientific Research of Storage Problems Federal Agency of Reserves, 111033, Moscow, Volochaevskayaul., D.40, Bilg. 1, 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.



INFORMATION AND EXHIBITIONS

"Agroprodmash-2018": Everything for the Development and Modernization of the Baking and Confectionery Industries Enterprises