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Rambler's Top100

Baking in Russia №6/2016


Bakery Business

Chubenko N.T. Problems of Quality of Bread Exist, but Resolved in Different Ways

About the Prospects for the Production of Bread Flour of Necessary Conditions


Kosovan A.P., Shaposhnikov I.I.Status and Prospects of Development of Innovative Potential of the Baking Industry

P. 14-18 Keyword: innovations, innovation facility, baking industry, bread goods, innovation development level
Abstract: The article discloses results of bread industry modern innovation facility characteristics analyses provided by NIIHP (Moscow). It has a goal to value the innovation development level and to determine main problems in the field, opportunities and prospects to promote process, product and management innovations in connection with the environment. The analyses of plant and equipment modernization and personnel facility indicators provided. Problems of legal environment are considered and proposed recommendations on its improvement. The authors provided baking companies innovation activity indicators including investment on stated capital dynamics and technological, marketing and bargain intangible assets. It is proposed to use dynamics of structural share of assortment with additional margin including "health breads" like main indicator of product innovation adaption. It is noticed a scarce level of management innovation adoption especially on modern informational-communicational nets, insufficient attention on catering market segment. At result the authors concluded about inert momentum of the industry development, weak adoption of innovations as a competition factor, it is essential to enhance activities of strategic planning departments on optimal competition strategies based on analyses of company innovation facility and to determine opportunities to adapt innovations as by own design as transfer out environment.
Authors: Kosovan Anatoliy Pavlovich, Academician of RAS, Doctor of Economical Science
Shaposhnikov Igor Iosifovich, Candidate of Economical Science
Research Institute of the Baking Industry,
26A, Bolshaya Cherkizovskaya, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it.

Chubenko N.T., Silina M.Yu. Manufacture of Bakery Products in 2015


Merenkova S.P., Kretova Yu.I., Lukin A.A. Technological Justification for the Use of Flax Seeds Processing Products in the Baking Industry

P. 24-27 Keyword: bakery products; flax flour; polyunsaturated fatty acids; flax seeds grade LM-98; technological properties
Abstract: Flax seeds - source of proteins, polyunsaturated fatty acids - functional food ingredients in the diet. Numerous researchers have proved the effectiveness of the use of flax flour in baked goods recipes. It was found that this improved organoleptic characteristics, physical and chemical properties, the nutritional value of finished goods increased. It is proved that it is possible to grow oilseed flax varieties LM-98 in the Middle Urals, culture fully implements the genetic potential for yield, protein content, fat, polyunsaturated fatty acids. The purpose of research - experimental and technological justification for the use of non-defatted flour from flax seed varieties LM-98 in the production of bakery products. Scientific experiments in laboratories put the South Ural State University (Chelyabinsk) using standard methods. Started production technology of bakery products, providing a substitute in their formulation of wheat flour 1 grade flour of non-defatted flax in the amount of 10, 20, 30 and 40%. Adding flax flour has a positive effect on the organoleptic characteristics of bakery products. Prototypes have a deep yellow color, delicate flavor with a nutty flavor, soft elastic crumb with a uniform fine porosity. It is proved that the bakery products containing up to 40% flax meal, meet the requirements of GOST 31805-2012. It is found that in the samples containing 30 and 40% of flax meal, the concentration of polyunsaturated fatty acids is high. The number ?-3 fatty acids are in the 4.0-4.2 times and ?-6 fatty acids is 1.5 times higher than the control sample. Substitution in the formula pastries flax flour wheat flour in an amount of 10-40%, yields products with optimal physicochemical properties, improved organoleptic enriched with essential fatty acids.
Authors: Merenkova Svetlana Pavlovna, Candidate of Veterinary Science
Kretova Yuliya Igorevna, Candidate of Agricultural Science
Lukin Alexandr Anatolyevich, Candidate of Technical Science
South Ural State University (National Research University),
76, Prospekt Lenina, Chelyabinsk, 454080, 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.

Nevskaya E.V., Tsyganova T.B., Tolmacheva I.P., Golovacheva O.V.Influence of the Nutrient Mixtures Composition on the Sourdough Biotechnological Properties

P. 28-30 Keyword: biotechnological properties, nutritional mixtures, preparation of starter cultures, by-products of cereal crops
Abstract: For the preparation of rye and rye-wheat bread using yeast, which is caused by biochemical characteristics and baking properties of rye flour. Sourdough - a specially selected are identified, non-pathogenic, non-toxigenic strains of microorganisms and symbiotic associations with complex properties, required for the production of bakery products. Objective: To determine the effect of nutrient mixtures of different types of flour (rye, barley, buckwheat and oatmeal) on biotechnology indicators acidophilus ferment. The works carried out in the department of microbiology research FGAN NIIHP (Moscow). The paper used conventional and special methods for evaluating the quality of the production of semi-finished bakery. The test samples were added to the flour composition of starter cultures on the basis of a strain of lactic acid bacteria L. acidophilus A-146 to improve the microbiological safety of food and biological value of bread and biotechnological properties of yeast. Measured the accumulation of acid-content of reducing sugars, amino nitrogen, the amount of lactic acid bacteria in yeast and its microbiological stability on storage. We found that for the preparation of acidophilus ferment is advisable to use a nutritious mixture of rye flour. In this nutrient mixture the best results of reducing sugars content (5.8%), amine oxide (84 mg%). It contributed the most intense acid-accumulation in yeast acidophilus (to 27.5 deg.) And increase its microbiological stability (over 30 days). The authors believe that it is advisable to use a nutrient mixture of rye flour and water (1: 1.5) for the preparation of rye sourdough acidophilus.
Authors: Nevskaya Ekaterina Vladimirovna, Candidate of Technical Science
Tsyganova Tatyana Borisovna, Doctor of Technical Science
Tolmacheva Irina Petrovna, Senior Researcher
Golovacheva Olga Vyacheslavovna, Graduate Student
Research Institute of the Baking Industry,
26A, Bolshaya Cherkizovskaya, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it.

Lavrentyeva N.S., Kuznetsova L.I., Kobylyansky V.D., Zhirnova E.V.Baking Properties of the Rye Flour with a Low Content of Water-Soluble Pentosans

P. 32-34 Keyword: autolytic activity, water soluble pentosans, rye flour, bread, baking properties
Abstract: The widespread use of rye in the production of mixed fodder is constrained by the presence of grain soluble pentosans. Selection technique developed by professor V. D. Kobylyansky allowed to obtain varieties of rye with a low content of water-soluble pentosans. Works held at St. Petersburg Branch of the Research Institute of baking industry. The purpose of this study was to assess the baking properties of 1ten varieties of rye with a low content of water soluble pentosans. The ash content of most samples of grain rye with a low content of water-soluble pentosans were lower than the control sample - arieties "Ilmen", which is probably connected with the formation of a thinner shell in this grain. The flour are ground from standard varieties of grain and from rye with a low content of water-soluble pentosans had high number of falls (215 s - the control sample, 216-290 s - experienced samples), but characterized by normal autolytic activity according to the height of amylogram (330 EA - in the control sample 300-440 EA - to experienced flour samples). Faster proofing dough pieces of experimental flour samples (4-16 min) and more vague form of hearth products, especially during the proofing and baking on a sheet, was established during test laboratory baking. The dimensional stability of the bread flour the prototypes rye was 0.31-0.37; in the control sample - 0.38. But when baking bread in the hearth of a furnace the vague form of dough pieces is significantly reduced, the dimensional stability of the bread flour the prototypes rye was already 0.41-0.44; in the control sample - 0.43. Studies indicated that the flour obtained from rye grains with low content of water-soluble pentosans are not significantly different from the flour produced from grain rye standard grade by baking properties.
Authors: Lavrentyeva Nataliya Sergeevna, Senior Researcher
St. Petersburg Branch of the Research Institute of the Baking Industry,
7, Liter A, Shosse Podbelskogo, Pushkin, St. Petersburg, 196608, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kuznetsova Lina Ivanovna, Doctor of Technical Science
St. Petersburg National Research University of Information Technologies, Mechanics and Optics,
49, Kronverksky Pr., St. Petersburg, 197101, niihleba@yandex. ru
Kobylyansky Vladimir Dmitrievich, Doctor of Biological Science
All-Russian Institute of Plant Genetic Resources named after N.I. Vavilov,
42, 44, Bolshaya Morskaya St., St. Petersburg, 190000,
Zhirnova Elena Vladimirovna, Candidate of Technical Science
JSC "Plant Mill in Sokolniki",
6, Zhebrunova St., Moscow, 107014, This email address is being protected from spambots. You need JavaScript enabled to view it.


Kosovan A.P., Volokhova L.T., Stepanyuk V.D., Volokhova M.N., Biryukov K.E.Development of the Production Control System in Waste Management

P. 36-40 Keyword: hazard class, code, standard of education, the composition of waste, the environment, bakeries, ecology
Abstract: On January 1, 2015 came into force the Federal Law number 7 of the Federal Law and the Federal Law № 89-FZ, which is created on the basis of a common program of industrial environmental control for all industrial enterprises. The program includes systematic monitoring and analysis of waste during production activities, starting with the acceptance of raw materials and ending with the production of finished products. The purpose of research - development of a system of control in the field of waste management in the bakery and pasta industries. The work carried out at the Research Institute of the Baking Industry (Moscow). Conduct analytical and laboratory testing of the component composition of the waste, determined the way of their education and the number of species at six plants. We used computational and analytical, experimental and statistical research methods. Sets the maximum amount of waste (no more than 55 species), component composition, hazard class. On the basis of these studies we developed a passport. We take into account all the environmental requirements of modern research methods, existing education schemes, storage, movement, and waste disposal. Industrial waste control system, optimization of the rules of their formation and classification, data on the state of aggregation and the degree of influence on the environment can help professionals bakery and macaroni production in the organization of production control at each plant, and implement a common approach to the development of passports.
Authors: Kosovan Anatoliy Pavlovich, Academician of RAS, Doctor of Economical Science
Volokhova Liliia Tikhonovna, Candidate of Technical Science
Stepaniuc Vesta Dmitrievna, Research Staffs
Volokhova Margarita Nikolaevna, Research Staffs
Biryukov Cyril Evgenievich, Research Staffs
FGAN "Research Institute of Baking Industry",
107553, Moscow, ul. B. Cherkizovskaya, 26 A, This email address is being protected from spambots. You need JavaScript enabled to view it.

Index of Articles Published in "Baking in Russia" in 2016