Baking in Russia №1/2013
CURRENT BAKERY PROBLEMS
Chubenko N.T. Who will Answer for the Quality of Bread?
Kostyuchenko M.N. On the Scientific Support of the Baking Industry
Decision of the Board of the Russian Union of Bakers and the Academic Council of the RAAS GOSNIIHP
TECHNICS AND TECHNOLOGY
Melikov A.G.Research New Method and Device for Rolling Dough
| Tags: a new way, rolling, heat treatment, dough, device, experiment. Summeries: Grounded design parameters and operation of the device for the continuous rolling test mass in the manufacture of confectionery. Roll out the proposed device can adjust the temperature of the rollers according to the distance between them. Conducted a study to justify it's modes. |
Sidorenko G.A., Popov V.P., Yalaletdinova D.I., Hanin V.P., Hanina T.V.Electrocontact Warming - as a Way of Baking Bread
| Tags: crust-free bread, pastries, warm, dough, electrical energy supply. Summeries: Provides information about the features of the different ways energy supply, used in baking. Special attention is paid to electrocontact energy supply as a way of baking, which allows to preserve the useful properties of raw material, which has the lowest glycemic index and reduces the formation of undesirable substances and indigestible by the human connections. |
Khmelevskaya A.V., Gazaev V.B.Bread Functionality with the Use of Yakon (Polymnia soncbifolia poepp.)
| Tags: inulin, pectin, bread, polymnia sonchifolia poepp. Summeries: The application possibility in technology of bakery products of the puree and of the powder from polymnia sonchifolia poepp. - vegetable and medicinal plants - is investigated. |
Belyavskaya I.G., Chernykh V.Y., Boltenko Y.A.Effect of Sodium Salt on the Properties of Dough and the Quality of Products from Ordinary Flour. Technology of Production of No Salt Bread
| Tags: salt-free (ahloridny) bread, bread quality, nutritional value, the rheological properties of o wheat dough. Summeries: The article presents the regularities of table salt on the properties of wheat dough in relation to the process parameters and organoleptic, physical and chemical quality of bakery products. The resulting patterns as a basis for improving the technology salt-free bakery. |
Ermosh L.G.Jerusalem Artichoke Flour as Structurant Frozen Bakery Products of High Nutritional Value
| Tags: intensive freezing, Jerusalem artichoke flour, nutritional value, structural builder, bakery products. Summeries: Technology and recipes of baked products from half-finished frozen yeast goods with Jerusalem artichoke flour is worked out. It was found, that Jerusalem artichoke flour is a good structural builder and stabilizer of half- finished frozen goods. It can compete with bread improvers, used in this technology. The effect of Jerusalem artichoke flour on organoleptic, physico-chemical properties under low-temperature storage of half- finished frozen and ready - baked goods was researched. Experimentally confirmed the possibility of storing half- finished frozen yeast goods with Jerusalem artichoke flour during 120 days. New kind of baked products have a high nutritional value and is recomended for a healthy diet, treatment-and-prophylactic nutrition. |
THE INFORMATION AND EXHIBITION
Results of "Modern Bakery 2012"
Minchenko T.V. For Bakery and Confectionery Only the Best of Modern Technology and Equipment
World Food Moscow Exhibition: a Rich Assortment and Quality of the Food Market
Winners are Determined Annual National Award "Healthy Nutrition"!
Burdun N.I. There Was No Indifferent
Barasheva E. In Moscow it was Held a Presentation of the 112th Guanchgou Fair
Dracheva L.V. Exhibition-Fair "Pir"
ASKOND and KOELNMESSE - a Partnership Agreement Signed
Summaries