+7 (916) 969-61-36



Rambler's Top100

Baking in Russia №1/2017


Chubenko N.T. Bakery in Russia: Challenges and Market Strategy

Kosovan A.P. Bread and Food Safety of Russia


Brovko K.S. The Low Level of Profitability as the Main Problem of Industrial Bakery Enterprises in Modern Conditions

Golovachev V.R. About Problems in the Public Procurement System


Magomedov G.O., Zhuravlyov A. A., Zatsepilina N.P., Malyutina T.N., Dzantieva E.E., Alieva Z.M.Selection of the Optimal Dosage of Bread Components Prescription, Produced by Mechanically Loosening

P. 14-16 Keyword: mechanical method of loosening, whipped bread, simplex of experimental design, triticale
Abstract: Expanding the range of functional foods becomes necessary to improve the nutritional status of the population of Russia in the field of healthy nutrition. Lack of balance of the chemical composition of bread is a problem if the quantitative and qualitative deficiency of vitamins A, E, B, PP, H, dietary fiber, macro - and micronutrients in the diet. The aim of the research is finding the optimal ratio of recipe components simplex method of experiment planning. The research was aimed at studying the possibility of joint use of three types of materials: mu-Ki, buckwheat, lentil flour, Apple juice in the preparation of aerated bread mechanical method of loosening the structure of the test. It is known that these raw materials with hold complete protein, essential amino acids, minerals, vitamins, unsaturated fatty acids. Dosage of buckwheat, lentil flour, Apple juice from 10% to 5%, the rest of wholemeal from triticale grain variety "Ukro" from 100% to 85%. As a result of processing of experimental data obtained mathematical relationships and built a graphical interpretation of the calculation results in the form of contour lines on the surface of the triangle. The data of the mathematical model allow us to predict the quality parameters of bread obtained by mechanical disintegration at different ratio prescription components. On the basis of the conducted research, we developed a recipe obtained in a mechanical way loosen with the introduction of,%: flour triticale grain - 85 , buckwheat flour - 5, flour of lentil - 5, concentrated Apple juice - 5. The proposed mechanical method of breaking the bread is high quality, excellent taste characteristics and high biological value due to the higher content of proteins, including essential amino acids, vitamins and minerals.
Authors: Magomedov Gazibeg Omarovich, Doctor of Technical Science
Zhuravlyov Alexey Alexandrovich, Candidate of Technical Science
Zatsepilina Natalya Petrovna, Candidate of Technical Science
Malyutina Tatyana Nikolaevna, Candidate of Technical Science
Dzantievna Elena Eduardovna, Student
Voronezh State University of Engineering Technology,
19, Pr. Revolyutsii, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.
Alieva Zaira Magomedovna, Candidate of Economical Science
Dagestan State University,
4, Batyraya St., Makhachkala, 367000, This email address is being protected from spambots. You need JavaScript enabled to view it.


Ternovskoy G.V., Filimonova T. A., Benyash S.Yu., Khegay R.L.Enrichment of Gluten-Free Bread by Complete Protein

P. 18-19 Keyword: allergens, gluten-free bread, Enzyme-linked immunosorbent assay, milk, soy
Abstract: The basis of treatment of celiac disease (a disease associated with intolerance to gluten - a protein of cereal crops such as wheat, rye, barley) is a strict gluten-free diet, which is often accompanied by protein deficiency, which leads to muscle atrophy. Enrichment of gluten-free bread by milk and soy products is a promising step. However, dairy and soy products have a high allergenic potential, so they are rarely used in bakery products functional and dietetic purposes. The aim of the research was to investigate the influence of technological process on the content of allergens in the gluten-free bread with rice milk and soy products. Research was carried out at thå St. Petersburg branch of the scientific research institute of breadmaking industry. Protein content was determined by the Lowry method, and content of allergenic protein was determined by enzyme-linked immunosorbent assay (ELISA) using a "HEMA" antibody production Ltd. - ¹362 (b-lactoglobulin) and ¹384n (b-conglycinin). It is f established that in dough with the addition of dry whole milk allergens were bigger in 60-80 times than that in dough with whole milk with the same protein content, but the baking process is greatly reduced. The increasing of allergen content after fermentation, due to the extraction of allergens in solution, and reducing of their quantity during baking were established. The protein content in the process was reduced by 40-60%, which is due to partial enzymatic hydrolysis and with difficulty of extraction by the Lowry method. Thus significantly reducing of allergen content during the manufacturing process of gluten-free bread was proved.
Authors: Ternovskoy Grigoriy Valeryevich, Candidate of Technical Science
St. Petersburg branch of Research Institute of Baking Industry,
7, Shosse Podbelskogo, Pushkin, St. Petersburg, 196608, This email address is being protected from spambots. You need JavaScript enabled to view it.
Filimonova Tatyana Anatolyevna, Student
Benyash Stanislav Yuryevich, Student
Khegay Roman Leonidovich, Student
St. Petersburg National Research University of Information Technologies, Mechanics and Optics,
49, Kronverksky Prospekt, St. Petersburg, 197101, 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.


Semenkina N.G. We Recommend Implement


Chereda V.V. Ukrainian Bread Market. Problems and Work of the Ukrainian Bakers Association Supported by Producers


Chubenko N.T., Lekhova I.A. Best Innovative Product

Participants of «Prodexpo-2016» about Exhibition

At Rosupak 2016

The Results of a Major Agricultural Country Exhibition «Golden Autumn-2016»

Innovative Product of the Year

Burdun N.I. Affairs and Concerns of the Milling Industry

Kuznetsova L.I. Gain Competitive Potential of Food Enterprises Through the Development of Effective Biotechnology

Healthy Food and Palm Oil: Myths and Reality

GC «EFKO» Conducted an Industry Seminar for Confectioners and Bakers

Calendar of Exhibitions on the First Half of 2017