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Rambler's Top100

Baking in Russia №4/2018



ACTUAL PROBLEMS

Kosovan A.P. Russian Bakers Union - 25 Years of Faithful Service to the Bakery Industry

Kostychenko M.N., Grelova A.V. On the Work of the Technical Committee "Bakery and Pasta"

Vershinina O.P., Roslyakov Yu.F., Gonchar V.V., Akopyan G.S.Marketing Researches on the Use of Leavens in the Bakery Production of the Krasnodar Territory

P. 8-11 Keyword: marketing, baking starters, expert survey, baking industry, promising areas of baking
Abstract: One of the obstacles to the development of the market of domestic bakery ferments is the lack of a strategy for their promotion in production. State-owned enterprises, as a rule, do not have the opportunity for widespread advertising, unlike distributors of imported products. The main constraint on the development of domestic production of bakery ferments is the lack of production capacity. Nowadays, in conditions of tough competition and a wide range of consumer consumer tastes, bakers are forced to return to traditional multi-stage methods of bread production using bakery sourdoughs, which allow to get products with higher quality characteristics than without them. The purpose of the study is to obtain scientifically based and reliable marketing information on the demand for sourdoughs in the production of bakery products at enterprises of Krasnodar and Krasnodar Territory for making appropriate management decisions, developing practical recommendations based on the information received for employees of the scientific, managerial sphere and baking enterprises. The article presents the results of research on baking sourdoughs, their relevance in the food market of bakery products, shows the development trends and attitudes of leading industry experts to them; provides information on the most effective types of starter cultures and technological equipment used in bakeries of the Krasnodar Territory. The materials on baking sourdoughs, their relevance in the market, applicability under production conditions, development trends and attitudes of leading industry experts towards them are given. As well as information about the most promising types of starter cultures, technological equipment used in baking enterprises of the Krasnodar Territory.
Authors: Vershinina Olga Lvovna, Сandidate of Technical Sciences;
Roslyakov Yury Fedorovich, Doctor of Technical Sciences;
Gonchar Victoria Viktorovna, Сandidate of Technical Sciences;
Grigor Sargisovich Akopyan, Undergraduate,
Kuban State Technological University
350072, Krasnodar, st. Moskovskaya, 2, 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.



Kostyuchenko M.N., Volokhova L.T., Stepanyuk V.D., Volokhova M.N. Industrial Environmental Control at Bakery Enterprises in the Field of Atmospheric Air Protection

P. 12-16 Keyword: environment, standards, hazard classes, pollutants, organized and unorganized emissions from bakeries, projects
Abstract: By the basic sources of affecting atmospheric air from the enterprises of bakery and macaroni industry there are extrass from caldrons, bakery stoves, storages of bulk storage of flour and motor transport. At the analysis of the worked out projects of PDV it is necessary to take into account these taking of inventory of sources of extrass of harmful substances in an atmosphere, climatic descriptions and base-line concentrations of harmful substances, created by the extrass of enterprises located in this district. At establishments of level of norms of PDV to make comparisons of calculation concentrations of ingredients with the sanitary-hygenic norms of maximum-possible concentrations (PDK), to take into account the maximal ground concentrations of contaminents from the extrass of enterprise on the ratified border of SZZ and on territory of the nearest dwelling zone in the stakes of PDK. In the analysable volumes of norms of PDV contaminents for that the ground concentrations exceed 0,05 to expect the maps of distribution of concentrations PDK in the district of location of enterprises and conduct adjustment of the maximal ground concentrations taking into account a background. On enterprises for catching of flour dust cyclones, baghoses, are set, and an equipment on processing and delivery of flour must be impermeable. At the use of pnevmotranspotrs of flour on an enterprise it is necessary to define raspil pangs (dustiness) in apartments, where bunkers, dosage devices and knots of the systems of pnevmotranspotrs, mukoproseivatelnie machine, distributive shecks, are located, to envisage aspiration of testomesilnie machines. Degree of contamination of atmospheric air a flour dust hazard, as researches showed insignificant. At cleaning of air on a production from a flour dust, large particles are caught full enough and there were only shallow particles (меньше 10 microns) inextrass.
Authors: Kostyuchenko Marina Nikolaevna, Candidate of Technical Science;
Volokhova Liliya Tikhonovna, Candidate of Technical Science;
Stepanyuk Vesta Dmitrievna;
Volokhova Margarita Nikolaevna
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.



ENGENEERING AND TECHNOLOGY

Martirosyan V.V., Turchaninova T.P., Eyvin P.S., Grechannikov M.V., Malyshev P.S.Automation of the Flour Dosing and Mixing in the Food Industry

P. 17-19 Keyword: bulk, the flour, proportional dispensing, mixing, flowmeter, industrial IT
Abstract: In this article are given the information about new method and equipment for bulk dispensing and mixing on flour example. An advantage of new method and prospects of new equipment application for baking industry and other spheres, which need not only in dispensing technical operations, but also in mixing of bulk initial components. Dispensing and mixing operations of dry loose components at the baking enterprises make with the aid of machines, where dispensing and mixing processes hold independently from each other. This solution leads to big sizes and metal consumption of machines. Such machines are difficult in the commercial operation and need significant service costs. The examples of the dosing weight devices, which are applied on the bakeries, are provided. The information about new methods of bulk flow measurement and possible application of it in components dispensing and mixing is given too. This methods supersedes the traditional weight dispensing and expensive, complex electromechanical devices. In recent times proportional dispensing and new methods of bulk flow measurement, thanks for the development of the modern industrial IT, are made much easier with instrument of consumption of bulk microwave measuring. It's used in the model of bulk meter-mixer side by side with the combined operating part for bulk homogenization.
Authors: Martirosyan Vladimir Viktorovich, Doctor of Technical Science;
Turchaninova Tamara Petrovna, Candidate of Technical Science;
Еvin Peter Sergeevich;
Grechannikov Mikhail Vladimirovich
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.
Malyshev Pavel Sergeevich
ILС "MCC-Systems"
127055, Moscow, ButyrskyVal, 68, This email address is being protected from spambots. You need JavaScript enabled to view it.



Romanchikov S.A.The Use of Electrocontact Heat Transfer for the Production of Bread and Crackers in the Field

P. 20-24 Keyword: electrocontact heat transfer, dough preparation, voltage, baking, uncorked bread, quality indicators
Abstract: To improve the efficiency of providing servicemen performing official tasks in isolation from the points of permanent dislocation, a technical solution has been proposed for a device for baking bread and for producing UEKV bread crumbs. The principle of its operation is based on the use of the electro-contact baking method (heat transfer). The essence of the electrocontact baking method consists in passing an alternating current through the dough by contacting the dough with metal plates-electrodes. The proposed method provides the formation of heat with the subsequent formation of the formation of the crumb of the dough piece. The novelty of the technical solution is the use of electrocontact baking of bread and the production of crackers in a baking chamber made of fluoroplastic with a wide range of adjustable baking voltage in the process and the possibility of using it for proofing dough, baking bread and the production of crackers. The practical significance of the technical solution lies in realizing the possibilities of implementing the bread baking process (from dough proofing to finished products) in the baking chamber, which significantly reduces the amount of process equipment used, and also increases the mobility of the bakery equipment of the Armed Forces Food Service by 10-15 %. Experimental studies made it possible to establish that the proposed technical solution, in contrast to radiation-convective baking, is different in that it provides a dough in the baking chamber, speeding up the baking process and the production of crackers. The use of electrocontact energy supply allows you to save macro-and micronutrients, dietary fiber and other biologically active substances of the raw material by 18 %; prevent the formation of carcinogenic substances; reduce unassimilated compounds and the glycemic index of finished products; increase the volume of finished products by 8-10 %; increase the storage life of crackers by 18-28 %.
Authors: Romanchikov Sergej Aleksandrovich, Сandidate of Technical Science
Military academy of logistics,
St. Petersburg, Makarova emb., 8, St. Petersburg, 199034, This email address is being protected from spambots. You need JavaScript enabled to view it.



Chernykh V.Ya., Ivanov V.S., Godunov O.A.The Study of the Apples Mechanical Properties in the Powders Production

P. 25-28 Keyword: Fruits of apples, mechanical properties, stress relaxation, "Structurometer ST-2", indenter "Cylinder 2", control algorithm, peel strength (exocarp), hardness of pulp (mesocarp), constants
Abstract: This research is devoted to the development of a method for determining the structural and mechanical properties of apple fruits using a modern information-measuring system, which includes the Strukturometer ST-2 device. The developed method involves the use of an entire apple fruit and a metal cylindrical indenter with a diameter of 2 mm, which provides the necessary sensitivity to the destruction of the skin and to fluctuations in the density of the pulp. In the study of the mechanical properties of an apple, the indenter was brought to its surface, and a small loading force (touch force) was created on the skin of the apple, so that the force measured in the future would be in the zone of its confident registration. After that, the indenter moved at a certain constant speed, and at regular intervals the time, the movement of the indenter and the resistance of the apple resistance were recorded in a personal computer file. After advancing the indenter to a predetermined depth of the apple, in one case it was reversed to the initial touch force, and in the other case the indenter was stopped and a decrease in the loading force on the indenter due to relaxation of the mechanical stress was recorded. After researching apples of different varieties and mathematical processing of experimental data using the MATLAB system of engineering and scientific calculations, graphs with specific points were obtained that reflected the skin strength (exocarp), the hardness of the pulp (mesocarp). The data of comparative tests of apple varieties Granny Smith and Golden made it possible to conclude that the use of controlled introduction of a cylindrical indenter on the Structurometer ST-2 instrument is able to confidently separate one sort of apple from another. Thus, on the basis of the conducted research: a method has been developed for assessing the structural and mechanical properties of apple fruit; the algorithm of automatic control of the movement of the indenter is formed when determining the mechanical indicators of the structural components of apples; proposed mathematical analysis of experimental data; the limiting loading forces of the indenter reflecting the strength of the skin (exocarp) and pulp (mesocarp) for Golden and Green Smith apple varieties are established.
Authors: Chernykh Valery Yakovlevich, Doctor of Technical Sciences, Professor;
Scientific Research Institute for the Baking Industry
107553, Moscow, B. Cherkizovskaja St., 26A
Ivanov Viktor Sergeevich;
Godunov Oleg Alexandrovich, Post-Graduate student
NPO Agropromresurs
129323, Moscow, ul. Sedova, d. 15, bldg. 2, 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.



Dremucheva G.F., Zueva A.G., Nosova M.V., Kostychenko M.N.Research of the Enzyme Preparations of Multienzyme Compositions Effect on the Quality and Degree of Freshness Preservation of Bakery Products Made from Wheat Flour of the Highest Grade

P. 30-33 Keyword: enzyme preparations,multi-enzyme compositions, bakery products,quality,degree of preservation of the freshness
Abstract: In order to increase the efficiency of bakery production, multi-enzyme compositions (МEC) are widely used. Developed by МEC, improving the quality and increasing the preservation of the freshness of bakery products made from wheat flour: МEC-5-1, including maltogenic amylase of foreign production and other domestic enzyme preparations, and МEC-5-2, containing maltogenic amylase and similar enzyme preparations of foreign production. The efficiency of using the developed MEC in the technology of bakery production was proved: when introducing МEC-5-1 and МEC-5-2, the specific volume of bread increased by 21.9 and 22.5 %, dimensional stability - by 8.9 and 8.9 %, porosity crumb - by 3.7 and 3.7 %, compression deformation - by 89.9 and 90.1 % and elastic deformation - by 100.0 and 107.1 %, respectively. After 120 hours of storage compared with the control of samples with МEC-5-1 and MEC-5-2, the crumb humidity was higher by 1.0 and 1.3 %, porosity - by 6.3 and 6.3 %, compression deformation - by 96.6 and 98.3 %, elastic deformation - by 95.7 % and 100 %, respectively. For a comparative organoleptic evaluation of products: taste, smell, softness with pressure, elasticity and friability of the crumb, we developed a system of descriptors. The indicators were evaluated on a five-point scale, the samples with MEC-5-1 and MEC-5-2 exceeded the control: softness under pressure on the product control received 3 points, samples with MEC-5-1 and MEC-5-2 - 5 points each; the degree of expression of taste control received 4 points, test samples - 5 points each; the intensity of the smell control - 4 points, a sample with MEC-5-1 - 5 points, a sample with MEC-5-2 - 4 points; on crumb elasticity, control - 4 points, test samples - 5 points each; friability of the crumb control - 4 points, test samples - 5 points. The degree of quality improvement in the application of the developed MEC did not differ significantly, which indicates the prospects for the use of domestic enzyme preparations for the creation f MEC.
Authors: Dremucheva Galina Fedorovna, Сandidate of technical Science;
Zueva Aleksandra Gennad'evna, Research Associate;
Nosova Marina Vladimirovna, Senior research associate;
Kostyuchenko Marina Nikolaevna, Сandidate of technical Science,
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.



RAW AND ADDITIVES

Mustafaeva K.A., Akperova F.A., Nabiev A.A.Evaluation of the Chemical Composition of Pea flour Varieties Narmin and Sultan in Comparison with Soft Wheat Flour Varieties Azametli-95

P. 35-38 Keyword: wheat variety - Azamatly-95, peas - Narmin, Sultan, protein, thiamine, glucose, fructose, b-carotene, starch, pectin substances
Abstract: Recently, due to the sharp pollution of the ecological system, the quality of wheat flour used for the production of bakery products does not meet the standards of the standard. In wheat flour, the quantitative content of organic and inorganic substances beneficial to the human body decreases. This, in turn, contributes to the deficiency of proteins, carbohydrates, vitamins, minerals and other components in the human body. As a result, the synthesis of organic and inorganic substances necessary for the human body is disrupted, and various complications appear. Therefore, in order to enrich the bread flour with food components, mainly proteins, macro- and microchemistry and other biologically active substances. it is recommended to use pea flour of the variety Narmin and Sultan in the ratio of 5:10:15 percent. As a research facility for the production of bread used flour first grade obtained from varieties of soft wheat Azametli-95, as well as varieties of peas Narmin and Sultan. Research methodology presents key indicators of quality first grade flour soft wheat Azametli-95 and flour obtained from varieties of peas Narmin and Sultan. In the study were identified in wheat and peas: moisture content, protein, vitamin B1 (thiamin), b-carotene, glucose, fructose, sucrose, raffinozy, cellulose, pectin and starch, as well as the number of mineral substances: potassium, calcium, magnesium, sodium, sulfur, phosphorus, iodine and cobalt. A comparative analysis of the indicators of the quality of the studied varieties of wheat and peas, data are presented in tables.
Authors: Mustafaeva Kamalya Asker kyzy, dissertation;
Akperova Farida Akif kyzy, dissertation
Azerbaijan Scientific Research Agricultural Institute
Republic of Azerbaijan, Baku, pos. Pirshagi State Farm No. 2, 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.
Nabiev Akhad Ali ogly, Doctor of Biological Science, Professor
Azerbaijan Technological University,
103, Shakh Ismail Khatai Prospect, Gyandja, The Republic of Azerbaijan, AZ-2011, This email address is being protected from spambots. You need JavaScript enabled to view it.



Sagi V.A.K., Nevskaya E.V., Nosova M.V.Study of Yam Powder Effect on the Quality of Baked Goods from Wheat Flour

P. 39-43 Keyword: yam powder, physicochemical characteristics, rheological properties of the dough, rope spoilage of bread
Abstract: The influence of yam powder in an amount of 5 to 15?% to the mass of flour on dough properties and qualities of bakery products from wheat flour are studied. According to the results of analysis organoleptic and physicochemical properties of bread, an optimal dosage of yam powder is determined, which is 5 % substitution of weight of highest grade wheat flour. The sample with 5 % of yam powder had more pronounced taste and smell, fine porosity, specific volume higher by 9.3 %, porosity by 4 %, acidity by 12.5 % compared to the control. The influence of yam powder on the rheological characteristics of the dough are studied. The introduction of yams powder in an amount of 5-15 % to the weight of wheat flour reduced the time of dough formation by 16.0-23.5 %, increased the gas-forming and gas-holding capacity in comparison with the control sample. It was found that when yam powder was added in an amount of 5 %, the rope spoilage in bread began after 40 hours; 10 % after 38 hours; 15 % - after 30 hours respectively, in the control sample - the rope spoilage in bread began 45 hours after the start of the analysis. Using 5 % yam powder in bakery products made from highest grade wheat flour increases the protein content by 9.2 %, carbohydrates by 10 %, dietary fiber by 11.5 %, potassium by 2 times, phosphorus by 14.1 %; of vitamin B1 - by 7.7 % respectively in comparison with the control sample. As a result of that, the expediency of producing bakery products from wheat flour with the addition of yams processing products, providing the improvement of the quality and nutritional value of the products, and is shown, and the optimal dosage of yam powder is 5 % substitution of weight of highest grade wheat flour.
Authors: Waro Arnold KosteSagui, aspirant;
Nevskaya Ekaterina Vladimirovna, Сandidate of Technical Science, Leading Research Associate;
Nosova Marina Vladimirovna, 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.



Shumilova I.Sh., Anisimova K.V., Glavatskikh N.G.Studying the Effect of Buckwheat Flour Additives on the Muffins Quality

P. 44-47 Keyword: muffins, buckwheat flour, organoleptic, physicochemical, microbiological indicators, safety indicators
Abstract: Cupcakes attract consumers with a pleasant taste, a wide variety of ingredients and attractive appearance. The article considers the effect of buckwheat flour additives on the quality indicators of cupcakes. The replacement of wheat flour in the recipes of cupcakes is determined by functional properties buckwheat flour and the expansion of assortment of flour products. The results of research on the effect of buckwheat flour on the regulated quality indicators are given in accordance with GOST 15052-2014 "Cupcakes. General technical conditions" (organoleptic, physico-chemical, microbiological and safety indicators).The work was carried out in Izhevsk state agricultural academy. The article presents the results of research of laboratory baking of cupcakes "Stolichny" with the addition of 2,5; 5; 7,5 and 10 % of buckwheat flour from the total weight of flour. It is established that the best organoleptic indicators has a prototype with 2.5 % of buckwheat flour instead of wheat flour of the highest grade. The sample with the introduction of 5 % buckwheat flour also had satisfactory characteristics. The remaining samples had lower quality indicators. The moisture, alkalinity, density, ash content, and crumbling of the samples obtained were determined experimentally. The moisture content of the experimental cupcakes samples increased with the increase in the dosage of buckwheat flour, the fiber content and ash content also increased. Microbiological indices of cupcakes with additives of buckwheat flour complied with the requirements of technical regulation ТР TS 021/2011 "On food safety".Based on the conducted experiments, the recommended dosage of buckwheat flour in the cupcake formulation was set to 5 %.The use of buckwheat flour in the production of floury products leads to an increase in the biological value of finished products, expanding its range.
Authors: Shumilova Irina Shotovna, Candidate of Technical Science, Docent;
Anisimova Kseniya Valeryevna, Candidate of Technical Science, Docent;
Glavatskikh Nadezhda Grigoryevna, Candidate of Technical Science, Docent;
Izhevsk State Agricultural Academy, "Technologies and Equipment for Food and Processing Industries" Department
11, Studencheskaya St., Izhevsk, Udmurtia, Russia, 426069, 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.



Lavrentyeva N.S., Kuznetsova L.I., Gavrilova T.A., Kobylyansky V.D.The effect of Varietal Characteristics of Low-Pentosan Rye and Weather Conditions during its Cultivation on the Flour Baking Properties

P. 48-51 Keyword: Rye flour, pentosans, water absorption capacity, rheological properties of the dough, autolytic activity, baking properties
Abstract: In order to expand the use of rye prof. V. D. Kobylyansky varieties of rye with low content of pentosans are selected. The purpose of this study is a comparative assessment of the baking properties of flour from the rye grain of the standard variety and varieties of rye with a low content of pentosans in the harvest of 2014 and 2015. Research was conducted in the St. Petersburg branch of the Re-search Institute of the baking industry. It is shown that flour from the rye grain of varieties Falenskaia universal, Rushnik 2 and Bereginya both in the harvest of 2014 and in 2015 had a lower autolytic activity and a higher water-absorbing capacity, which is associated with the varietal characteristics of rye. The dough made of flour ground from rye grain with a low content of pentosans both in 2014 and 2015 of the harvest was characterized by more long-lasting resistance and less soften-ing compared to the sample of flour from the standard grade. In addition, dough stability and dilution did not practically change within one variety. For example, the dough from the flour of the variety of rye grain The New Era as a crop of 2014 and 2015 was characterized by a longer resistance (5.8 minutes and 5.5 minutes, respectively) and the smallest dilution (10 and 15 EF, respectively) of the particles. The results of the research showed that when growing rye in the same soil and climatic conditions, its varietal characteristics are more important than the content of pentosans in the grain.
Authors: Lavrentyeva Natalya Sergeevna, Senior Research Associate;
Kuznetsova Lina Ivanovna, Doctor of Technical Sciences;
Gavrilova Tamara Anatolievna, Research Associate
St. Petersburg Branch State Research Institute of Baking Industry
196608, St. Petersburg, Pushkin, w. Podbelskogo, 7, letter A, 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.
Kobylyansky Vladimir Dmitrievich, Doctor of Biological Sciences, Professor,
N.I. Vavilov Institute of Plant Genetic Resources
190000, Sankt-Peterburg, ul. Bolshaya Morskaya, 44, This email address is being protected from spambots. You need JavaScript enabled to view it.