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Rambler's Top100

Baking in Russia №2/2017


Discussed Problems and Perspectives of Flour, Bakery and Confectionery Industries Development.

Leader of Industry-2016

Kostyuchenko M.N., Chubenko N.T. It's Time to Determine at the State Level How to Restore the Former Quality of the Russian Loaf. History and Modernity

The Holders of the Highest Awards of the All-Russian Competition of the Program «100 Best Goods of Russia» in 2016


Chubenko N.T., Silina M.Yu. Production of Bakery Products in 2016


Tretyak L.N., Yavkina D.I., Bykov A.V.About Improving the Consumer Properties of Bakery Products, Enriched with Deficient Bioelements

P. 19-22 Keyword: biological value; deficiency; iodine; lithium; enrichment; consumer properties; selenium; fluorine; bread
Abstract: At present, there are no integrated solutions for the enrichment of bread and bakery products with bioelements that are scarce for individual regions of the Russian Federation. The purpose of this study: analysis, systematization and generalization of information on the forms and methods of introducing into food products functional additives - carriers of bioelements deficient for the Orenburg region, taking into account the preservation of consumer properties of finished products. Object of the study: domestic sources of scientific information. Research methods: formal-logical analysis of methods of directed and systematized information search. The work was carried out in the Orenburg State University. The problem-thematic analysis, systematization and generalization of information on known methods of enriching bread and bakery products with nutrients deficient for Orenburg showed that in the technologies of bread and bakery production, flour, yeast, salt and additional raw materials, as well as semifinished products, are most often enriched: Leaven or dough. Analysis of the system requirements for the consumer properties of food allowed to establish that when producing the enriched products of the required quality, a reasonable choice of enriching additives should be considered taking into account the form of their connection, a certain amount and compatibility of the additives with each other and with the basic basis. When choosing the technological stage, measures should be envisaged to reduce losses of enriching additives, to level out possible deterioration of organoleptic properties in order to preserve consumer preferences of the population of stable groups. In addition, it is advisable to develop instrumental methods for controlling the content of micronutrients in bakery products, taking into account the form of their connection. For the development of sound technical solutions for the selection of additives and methods for their introduction, as well as for monitoring the content of compounds with deficient trace elements (lithium, fluorine, selenium and iodine) for the Orenburg region, it is advisable to carry out a directed search based on the methods of structural matrices of patent search and new quality management tools. An additional study requires the establishment of the possibility of using (approbation) standardized methods of chemical analysis of the composition of multicomponent mixtures with respect to the determination of the concentrations of lithium, fluorine, selenium and iodine compounds. Promising to ensure the safety of micronutrients should be considered enrichment of bread and bakery products, which has not found to date a wide application.
Authors: Tretyak Lyudmila Nikolaevna, Doctor of Technical Science,
Yavkina Dina Ildarovna, Candidate of Technical Science,
Bykov Artyom Vladimirovich, Candidate of Technical Science,
Orenburg State University,
13, Prospekt Pobedy, Orenburg, 460018, 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.

Tsyganova T.B., Minevich I.E., Zubtsov V.A., Smirnova E.I.To the Question of Food Safety of Flax Seeds and Products of their Processing

P. 23-26 Keyword: trypsin inhibitors; linatin; flax flour; processing of linen raw materials; food safety; flax seeds; phytic acid; cyanogenic glycosides
Abstract: Taking into account the directions of the Strategy for improving the quality of food products in the Russian Federation until 2030, the importance of the scientific substantiation of the food safety of raw materials in the development of modern food products is significantly increasing. At present, in food technologies, especially the production of bakery and flour confectionery products, flax seeds and flax flour are increasingly being used. In this regard, much attention is paid to the food safety of this biologically active feedstock. Flax seed, along with valuable biologically active substances, contains compounds that can influence the processes of assimilation of food products and the formation of undesirable substances. Such compounds include cyanogenic glycosides, linatin, phytic acid, trypsin inhibitors, and some products of lipid oxidation. Based on the analysis of scientific sources, it is shown that the content of antialimentary substances in linseed raw material is much lower than the upper limits of permissible values. The following recommendations on the safe use of flax seeds and their processing products are formulated: adherence to the optimal regime for storing linseed raw materials (temperature below 20° С, more than 16%); use no more than 50 grams of raw flax seeds per day; baking of bakery and flour confectionery products at a temperature of not less than 170° С, the optimum content of flax flour is not more than 15% relative to the share of wheat flour. To control the safety of flax seeds and the products of their processing, it is proposed to additionally determine the acid number and the content of hydrocyanic acid by a qualitative test.
Authors: Tsyganova Tatyana Borisovna, Doctor of Technical Science,
Research Institute for the Baking Industry,
26A, B. Cherkizovskaya, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it.
Minevich Irina Eduardovna, Candidate of Technical Science,
Zubtsov Valery Alexandrovich, Doctor of Medical Science,
Osipova Lidiya Leonidovna, Senior Researcher,
All-Russian Scientific Research Institute of Flax Cultivation Mechanization,
17/56, Komsomolsky Pr., Tver, 170071, This email address is being protected from spambots. You need JavaScript enabled to view it.


Chubenko N.T., Volokhova L.T., Stepanyuk V.D., Volokhova M.N., Biryukov K.E.Reduction of Production Waste – The Task of Every Bakery Enterprise

P. 27-29 Keyword: emissions; hazard classes; environment; waste; account; bakery
Abstract: Technogenic pollution of the environment in the production of bakery, macaroni and flour confectionery products requires radical measures to reduce waste, emissions and discharges. The purpose of the research is to identify sources of pollution in real conditions of enterprises of different productivity, producing products of various assortments, their certification and the formation of a consolidated list as a guide for certification. The work was carried out at the Research Institute of the Baking Industry (Moscow). The developed methodology for calculating the norms of water disposal, water consumption and weighted average concentrations of pollutants of wastewater is recommended for the normalization of indicators in each production. The study uses an analytical method to determine the sources of pollution, carried out their classification in accordance with generally accepted standards, an assessment of the hazard class of each type of pollution is given. Codes of the Federal Classification of Waste Catalog and Waste Hazard Classes are summarized in a table that will serve as a guide for the formation of passports in the conditions of each enterprise.
Authors: Chubenko Nikolay Terentyevich, Senior Specialist
Volokhova Liliya Tikhonovna, Candidate of Technical Science
Stepanyuk Vesta Dmitrievna, Researcher
Volokhova Margarita Nikolaevna, Researcher
Biryukov Kirill Evgenyevich, Researcher
Research Institute of Bakery Industry,
26A, Bolshaya Cherkizovskaya St., Moscow, 107553, е This email address is being protected from spambots. You need JavaScript enabled to view it.


Smertina E.S., Fedyanina L.N. Lyakh V.A., Soboleva E.V.Bread Quality Containing Biologically Active Substances of Marine Brown Algae

P. 30-33 Keyword: BAA; marine brown algae; grain storage; staling
Abstract: Increasing the shelf life of bread is an important task for the bakery industry. The variant of its solution is the addition of biologically active additives (BAA) with a complex effect to the formulation of the product, as well as contributing to an increase in the shelf life of the finished product. The purpose of the work is to determine the effect of BAA "Fukolam®" as part of bread from wheat flour on its quality indicators during storage in accordance with GOST of the Russian Federation 4, 24, 48, 72 hours after baking. The research was carried out at the Far Eastern Federal University (Vladivostok). It is noted that moisture losses in bread samples are slowed down directly proportional to the amount of dietary supplements (0.05?%, 0.1 and 0.15?% by weight of flour), its porosity decreases, especially after 48 hours of storage (69.9?% and 73.1?% - experience-control, respectively), the specific volume of the product increases, especially the sample with 0.1?% dietary supplements. The form-stability of bread with dietary supplements improved slightly in comparison with this indicator of the control sample, but in the experimental changes were more noticeable. The best indices of the total compressibility and elasticity of the crumb are fixed in a sample containing 0.1?% Fucolam®. Swelling depends on the dose of Fucolam, this additive contributes to the improvement of the hydrophilic properties of the crumb: swelling of the bread increases, especially after 4 hours of storage of samples with an average and maximum amount of Fucolam® (0.1 and 0.15?%). By the end of storage, the control sample on the organoleptic score scale of fresh bread evaluation corresponded to the "moderately stale" category, and products containing "Fukolam®" were "fresh". Thus, Fukolam®, added to bread at an optimum concentration of 0.1?%, slows the loss of moisture in the product, positively affects its porosity, shape stability, specific volume, hydrophilic properties of the crumb, which allows for longer preservation of quality and consumer products characteristics.
Authors: Smertina Elena Semyonovna, Candidate of Technical Science;
Fedyanina Lyudmila Nikolaevna, Doctor of Medical Science ;
Lyakh Vladimir Alexeevich, Senior Lecturer
Far Eastern Federal University,
8 Sukhanova St., Vladivostok, 690950, 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.
Soboleva Elena Viktorovna, Candidate of Technical Science
St. Petersburg National Research University of Information Technologies, Mechanics and Optics,
49, Kronverksky Pr., St. Petersburg, 197101, This email address is being protected from spambots. You need JavaScript enabled to view it.


Kuznetsova L.I., Lavrentyeva N.S., Usova L.V.Custard Bread Production Technology, Based on Thermophilic Leaven

P. 34-36 Keyword: welding, thermophilic starter, thermophilic fermented sourdough, bread
Abstract: The increased interest of Russian and Ukrainian producers in the technology of production of brewed bread on thermophilic starter is due to the special flavor and aromatic properties of the products. Research was conducted in the St. Petersburg branch of the Research Institute of the Baking Industry. The aim of the work is a comparative assessment of the quality of semi-finished and loafed coriander and Pulkovo bread prepared on thermophilic, thermophilic fermented and thick leaven. The highest acidity of the dough (9.7 degrees - for coriander bread, 9.0 degrees for Pulkovo bread) was noted in samples prepared on thermophilic starter in combination with a thick ferment, which is due to the high dosage of the latter. Products obtained using thermophilic starter cultures had the most dense crumb, fine porosity. The lowest values of the specific volume, porosity and general deformation of crumb compression were for samples of bread cooked on a thermophilic fermented ferment, due to a higher (by 5%) content in the brewed flour test. In addition, these products showed an increased (by 2.8-3.4%) moisture, which is associated with significant costs of solids during fermentation of the thermophilic fermented ferment, pronounced, apple, flavored bread, prepared on a thermophilic starter in combination with a thick sourdough.
Authors: Kuznetsova Lina Ivanovna, Doctor of Technical Science,
Lavrentyeva Nataliya Sergeevna, Senior Researcher,
Usova Lyudmila Vasilyevna, Researcher,
St. Petersburg branch of Research Institute of Bakery 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.


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