Baking in Russia №4/2013
ACTUAL PROBLEMS OF BREADMAKING
Kosovan A.P. Conditions and Patterns of Innovative Development of Baking Industry
Tschubenko N.T. State Task to Develop Dietary Products Must Perform Each Baking Enterprise
ECONOMIC AND MANAGEMENT
Shaposhnikov I.I. On the Change of the Order of Calculation of VAT
DIRECTORS TRIBUNE
Akulshin V.A. From Grain to a Round Loaf
ENGINEERING AND TECHNOLOGY
Krasnova M.S., Sidorenko G.A., Popov V.P., Yalaletdinova D.I., Berestova A.V., Hanina T.V. Optimization of Technology of ElectrocontactBread Baking
| Tags: crust-free bread, a comprehensive indicator of quality, optimization, electrocontact baking. Summeries: There was established the influence of the volumetric stress (ratio of the stress to the distance between the electrodes) of moisture content in dough, the degree of vacuum in a baking chamber on the comprehensive indicator of quality, organoleptic properties (expert assessment) and volumetric output of bread, baked by the electro-contact method. There has been performed the optimization of the electrocontact bread baking process. |
UV Technologies in the Production of High-Quality Bakery Products
Shugurova T.B.Technical Innovations in the Production of Pancakes
| Tags: innovations, design, performance, pancakesindustrial production, straight machines. Summeries: Talked about the current technical solution to stabilize the quality of pancakes in industrial production. Considered in detail the design of new equipment, its features, characteristics, advantages of this innovative solution. |
Sultanovich Y.A., Dudnik E.E., Duhu T.A., Dremucheva G.F., Nevskiy A.A.Prospects of Using High Oleic Oil in Bakery Products
| Tags: advantages, fatty products, quality, potential of applications, properties, technological process Summeries: The effect of high-oleic sunflower oil (HOSO) on the quality of bakery products, set to the degree of influence on technological process and product freshness Given physico-chemical and organoleptic characteristics of quality of the experimental and control samples buns and baked goods containing HOSO. |
INFORMATION AND EXHIBITIONS
Kurzina M.N. Electronic Technologies to Ensure Safety of Food Products
Tschubenko N.T. Key Directions of Technology Development at the International Exhibition "Modern Bakery - 2013"
Summed Up the Results of All-Russian Contest "The best bread of Russia 2013"
Censkih V.Y. At the Round Table of Production and Technical Committee of the Russian Union of Bakers
Martirosyan V.V. Conference in Pyatigorsk "Innovative Directions in Food Technology"
Results of Competition "Ingredient of the Year 2013"
"Agroprodmash-2012" - Multisectoral Event of the Year
"Chillventa Russia 2013" - the Real Success
Exhibitions Calendar on II Half of 2013
Summaries