Baking in Russia №3/2013
ACTUAL PROBLEMS OF BREADMAKING
Awarding of Sector Winners of the Highest Public Winning
Censkih V.Y. On Improving the Technical Basis of Breadmaking
Short about Important
ECONOMICS AND MANAGEMENT
Ponomareva O.I. Lean Production "Lean Production" - to Increase the Competitiveness of Food Enterprises
ENGINEERING AND TECHNOLOGY
Rotary Ovens of High Energy Efficiency
Bikova N.Y., Maklyukov V.I., Chernih V.Y., Malchikov M.Y., Rogozkin E.N.Information-Measuring Monitoring Systems the Dynamics of Baking Rye Bread
| Tags: fermentation, baking, colloidal process, rye bread, rheology, temperature field, heat transfer, forming. Summeries: During research work information and measuring systems of monitoring of technological parameters of bread baking were developed. These systems including radiation and convective and electrocontact ways of warming up of a sponge dough allow to study in a complex the processes interconnected among themselves proceeding at rye bread baking on the basis of use of modern measuring means, providing expeditious control, both parameters of the baking camera, and physical and chemical, including, rheological characteristics of the baked sponge dough. |
Eyvin P.S.High-Resource and Ecological Method of Transporting Bulk Materials
| Tags: compressor unit, pneumatic transport, environmental, energy consumption. Summeries: Talked about GOSNIIHP developed in the way of improving the production process in the pneumatic conveying of bulk materials using turbo units of new generation. The information about the high-speed, small-sized, turbo unit range Sh2 MBKA. His design combined with modern control lets you save energy, ensure reliability, and environmental friendliness of the process. |
Tyuryaeva S.V. Production of Yeast and Puff Pastry on a Line. Production Experience
Chaldaev P.A., Zimichev A.V.Oat Sourdough Production of Bread for High Nutritional Value
| Tags: sourdough, bakery products, enrichment, full factorial experiment, oat flakes. Summeries: The technology of bread-making using oat sourdough. Technological parameters of its preparation. Products, developed by the proposed technology, have high physical, chemical and organoleptic quality, and increased resistance to the potato disease. |
ABROAD
Melikov A.G.Substantiation Design Parameters and the Device Operating Mode for Forming a Test of Semifinished
| Tags: design parameters, the coefficient of "transparency" operating mode, test semifinished, the device Summeries: Substantiated design parameters and device operation mode for the continuous preparation of test masses used as intermediate in the production of oriental sweets. Introduced a new concept in engineering factor of "transparency" Guinea worm that allows to quantify the quality characteristics of guinea worm and compare products derived mechanized and traditional (manual). |
INFORMATION AND EXHIBITIONS
On the anniversary of the 20th International Exhibition "Prodexpo-2013"
Burdun N.I. Management of the Rheological Properties of Food Products
Pack - so save
18th International Exhibition of Packaging Industry RosUpack 2013
Summaries