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Rambler's Top100

Baking in Russia №3/2017


Chubenko N.T. In the Council of the Federation

Round table "Formation of a system for improving the quality of flour, bakery and confectionery products". Assessments and Recommendations

Kosovan A.P., Kostuchenko M.N.Trends in the development of the bakery industry in Russia

P. 7-9 Keyword: bakery industry, industry consolidation, quality and safety, healthy eating, innovation
Abstract: The Russian bakery industry continues to be one of the leading branches of the food industry, it has sufficient production capacities that can fully meet the population's demand for bread and bakery products. However, there are a number of problems hindering the innovative development of the bakery industry. These include: poor quality of raw materials used, especially wheat flour; increase in the cost of tariffs and services, fluctuations in the ruble exchange rate, while administrative restraining of selling prices for finished products in some regions; an increasing shortage of qualified personnel; high level of depreciation of technological equipment, in conditions of lack of sources of financing for its upgrade; inadequate regulatory and technical base of the industry, including the lack of interrelations between the requirements for the quality of raw materials and finished products; week system of public procurement, especially in the part of specialized bakery products. It is obvious that many sectoral problems require solution at the state level, since they depend on external factors and predetermine the degree of fulfillment of strategic tasks in bakery.To accelerate scientific and technological progress, systematic work is carried out to consolidate the sectoral business community, a serious attempt has been made to formulate at the federal level the concept of sectoral scientific, technical and production policy, which is reflected in a number of policy documents. The ultimate goal of the governmentand bakery business strategic plans in the development of bakery production is to ensure the high quality of bakery products, their safety and accessibility, a wide range that meets the traditions and customs of the peoples of our country, taking into account the recommendations of the medical science of healthy nutrition.
Authors: Kosovan Anatoly Pavlovich, Doctor of Economical Science, Academician of RAS,
Kostuchenko Marina Nikolaevna, Candidate of Technical Science
Research Institute of the Baking Industry,
26A, Bolshaya Cherkizovskaya St., Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it.

Dremucheva G.F., Nevsky A.A., Strelnikova M.V., Tsurikova N.V.Investigation of the technological properties of Amylorizin enzyme preparation in the production of bread from wheat flour

P. 10-13 Keyword: amylolytic enzyme preparations; bread quality; wheat flour; dough; bread; baking properties
Abstract: The technological properties of the domestic amylolytic enzyme preparation (EP) Amylorizin were investigated in the production of bread from wheat flour. The effect of the EP on the baking properties of flour and the quality of bread was determined under various technologies of dough preparation. At a single-phase method of dough preparing with EP dosage of 0.0002 %, the specific volume of experimental bread samples was higher by 9.0 % compared to control, the crumb porosity increased by 2 %, the form stability was lower by 6.5 %, the crust color was more intensive, the crumb was more elastic and non-crumbling. At the sponge method of dough preparation, the degree of the bread quality improvement due to Amylorizin using was higher and depended on the stage of the preparation application. The greatest effect was achieved with the introduction of the EP into the sponge and dough. Maltose and dextrins content in bread prepared with the EP increased by 16.6 and 29.9 %, respectively. The application of 0.0002?% Amylorizin improved the sugar-forming and gas-forming ability of flour, reduced the maximum viscosity of the water-flour suspension and the gas retention coefficient, but increased the maximum height of the dough under load and the time to reach the maximum gas formation. The influence of the EP on the protein conversion level during the dough fermentation was determined - the amount of raw gluten, the amount of dry gluten, the hydration ability of gluten, the quality of gluten after 2.5 hours of the dough fermentation. The efficiency of Amylorizin application to improve the wheat bread quality was determined. The technological properties of the domestic EP in the production of bread from wheat flour corresponded to the relevant properties of a foreign enzyme preparation. The optimal dosage of Amylorizin in the processing of wheat flour was defined.
Authors: Dremucheva Galina Fedorovna, Candidate of Technical Science
Nevsky Andrey Aleksandrovich, Candidate of Technical Science
Strelnikova Mariya Vladimirovna,
Research Institute of the Baking Industry,
26A, Bolshaya Cherkizovskaya St., Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it.
Tsurikova Nina Vasilievna, Candidate of Technical Science
VNIIPBT - Branch of FGBUN "FIC of nutrition and biotechnology,
4b, Samokatnaya st., Moscow, 111033


Boytsova T.M. Nazarova O.M.Technology of production of rye-wheat bread on the basis of enriched starter

P. 16-19 Keyword: infusion of flax seed; organoleptic and physico-chemical indicators; rye leaven
Abstract: Traditional rye-wheat bread is made from flour, water and yeast. To add special properties, use additional raw materials. The purpose of the research: development of modern technology for the production of bakery products with improved organoleptic and physicochemical characteristics enriched with natural biologically active substances. It is proposed to use Linumusitatissimum flax seed infusion in a traditional rye-wheat bread recipe and a thick rye ferment made on the basis of lactic acid bacteria. It is scientifically justified to apply the infusion of flax seeds as a component of prebiotic action in the rye ferment for lactic acid bacteria Lactobacillus brevis ssp., Lactobacillus plantarum ssp. The research was carried out on the basis of the laboratory of the Innovation and Technology Center of the School of Economics and Management of the Far Eastern Federal University (Vladivostok). For the study, samples of leaven were prepared on pure cultures of lactic acid bacteria (control); With spontaneous fermentation; On lactic acid bacteria (ICD) with infusion of flax seeds; On the ICD with a linseed additive. Due to the presence of water-soluble polysaccharides, water-soluble albumins, vitamins, minerals in the infusion, biotechnological processes are activated during the ripening of thick rye starter in the production cycle, while fermentation is accelerated, thereby intensifying the whole technological cycle of bread production. It is established that the infusion of flax seed influences the baking properties of wheat flour (with an increase in its concentration, a positive effect on the physical properties of gluten is noted). It is shown that this infusion, depending on the concentration, has a different positive effect on the organoleptic and physicochemical parameters of the bread. The recommended ratio of the infusion of flax seeds is 70:30-100:0 based on the weight of wheat flour. On the basis of the organoleptic evaluation, the shelf life of the bread is set at 72 hours.
Authors: Boytsova Tatyana Maryanovna, Doctor of Technical Science,
Nazarova Olesya Mikhaylovna, Graduate Student,
Far Eastern Federal University
8, Sukhanova St., Vladivostok, 690000, apelsinka_olesyfà@mail.ru


Amanov B.N.New bakery product with high quality indicators

P. 20-22 Keyword: pea, oat flour; milk serum; quality indicators; wheat bran; production technology
Abstract: Creation of new bread species, containing functional ingredients, is actual and timely. The work is aimed at improving the bread quality indicators of the new assortment for healthy nutrition. Research was carried out at the Bukhara Engineering and Technology Institute (Uzbekistan). The preparation of raw materials for the production of bread was carried out in accordance with the requirements of the standard. During the preparation for mixing, the pressed yeast was diluted in water in a ratio of 1: 3 and a yeast suspension was obtained. As a recipe components of bread used wheat bran, pea flour and tomato squeezes. The selection of such components in the recipe is due to their functional properties. The yeast slurry was kneaded in a bowl with a kneading kneader of the NFJ-50 brand, into which the remaining formulation amount of flour, yeast suspension, salt solution, water was charged, for 10 minutes until a homogeneous mass without lumps and traces of impurities was obtained. The ejected dough was cut into pieces of the required mass by hand, the test billets were placed in oiled forms and baked in NFX-32 furnaces for 40-42 minutes at a baking chamber temperature of 210…220 °C. The temperature regime and the duration of baking varied depending on the design features of the equipment and the conditions of its operation. The yield of "Ousilli" bread weighing 0.35 kg at a flour moisture content of 14.5 % was 133.5 % of the total content of the formulation components. The new bread recipe is significantly different from the well-known compositions. In the recommended recipe, special attention is paid to the use of tomato pomace, wheat bran and pea flour, which include functional ingredients, including proteins and dietary fiber. The introduction of wheat bran bread, tomato pomace and pea flour into the formula of bread made it possible to improve the quality and nutritional value of bread.
Authors: Amanov Bobir Nematovich, Ñompetitor of Scientific Degree
Bukhara Engineering and Technology Institute,
15, K.Murtazaeva St., Bukhara, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.


Semenkina N.G. New developments for the industry


Bulanova T.D., Lekhova I.A. Awards - the best

The results of the leading exhibition for bakery and confectionery markets in Russia

Diverse food represents Prodexpo-2017

Seminar on problems of professional education