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Rambler's Top100

Baking in Russia №4/2017

XIII International Conference "Bakery Production in Russia-2017"


Kostyuchenko M.N., Vivyurskaya N.V. Controversial decision of Rosstandart to restructure the Technical Committee 003" Bakery and macaroni products"

Improving the quality of bread in Russia: the main task of FGANU NIIHP (FSASI RIoBI) and "Roskachestva"

Letter to the editor

Ponomareva O. I. How to meet consumer preferences? Training of testers for tasting commissions bakeries


Congratulations to Shaposhnikova I. I.

Shaposhnikov I.I., Kosovan A.P., Kovalenko M. A.Questions of the analysis and forecasting of the market of the Russian bakery equipment

P. 13-17 Keyword: analysis; industry; forecasting; market, bread goods; baking equipment
Abstract: The article provides the results of Scientific Research Institute of Bread Industry (Moscow) researches on baking equipment market forecasting analysis and methodologics design in connection with baking goods market. It enables to improve the decision making effectiveness as in the industry state maintenance program level as on companies strategic planning. The researches found that bread equipment market characterized by complexity and intensity of connections with many industries in frame of the same information field, hidh rate of innovation transfer from environment, new opportunities in correspondence with new business models development in baking industry, international scale of business, high level of the market gamers cooperation.. It was defined that market volume in sales was 6 - 10,5 bln. Roubles per year at 2011 - 2016. The main Russian market gamers did not have enough market force which determins the big divergent motions of its activity indicators in dependence on enviromental conditions and real transactions characteristics. Defined two main types of the market companies - innovative and outsoursing and two types of business models - integrated and specialized as foundation for platform-building. Market development forecasting has to base on analysis and modeling of innovative, exogenious. endogenious, external economic and oversees trade factors indicators and trends of baking equipment groups development in differebt stagies of bread-baking technology, bread goods assortment, business-models of big and small business, in-store bakeries in supermarkets, catering, home baking and available competition strategies.
Authors: Shaposhnikov Igor' Iosifovich, Candidate of Technical Science;
Kosovan Anatolij Pavlovich, Doctor of Economical Science, Academician of RAS;
Kovalenko Mihail Alekseevich, Candidate of Technical Science,
Scientific Research Institute for the Baking Industry
26A, B. Cherkizovskaja St., Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it.


Ejvin P.S., Turchaninova T.P., Ladan S.S.Importography for optimization of logistics of transport and technological processes with loose materials

P. 18-21 Keyword: oil-free turbocompressor aggregate; metering; reliability; pneumatic; particulate material; energy efficiency
Abstract: There is information about innovative method of pneumatic pipeline of bulk material developed by State Scientific Institution Research Institute of the Baking Industry and introduced in Russian baking enterprises in this article. This method is applied with use of small-size, economic oil-free turbocompressor aggregate Ш2 МБКА model range with flexible self-regulating guidance system. Have marked advantages and prospects of use new method not only in baking industry, but also in others where transporting of bulk material distances up to 200 meters is needed. There is information about using of new methods of measurement of a consumption of bulk materials in pneumatic systems on dosing or mixing of various components instead of traditional weight dispensing and more expensive difficult electromechanical devices. The results of use of this device as flow meter of flour, when it has been transported from a storage warehouse to production, are received. In this article authors have given also results of microbiological studies, have marked purity of internal surfaces in the systems of pneumotransport of flour, equipped with turbocompressors Ш2 МБКА, have noticed the increased impurity of such surfaces during the work of compressors of the previous generations, demanding use of lubricants.
Authors: Ejvin Petr Sergeevich;
Turchaninova Tamara Petrovna, Сandidate of Еechnical Science;
Ladan Sergej Semenovich, Candidate of Biological Sciences,
Scientific Research Institute for the Baking Industry
B. Cherkizovskaja St., 26A, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it.

Dubrovskaja N.O., Kuznetsova L. I., Parakhina O. I.A method of improving microbiological stability gluten-free bread

P. 22-24 Keyword: gluten-free cake mix; gluten-free bread; ropy disease; mold; dried "Bacconcentrat"
Abstract: In order to increase the microbiological stability of gluten-free bakery products, the possibility of using a fermented semi-finished product with starter cultures of lactic acid bacteria in the production of gluten-free bread was studied. Ыtrains of lactic acid bacteria from the collection of SPBF NIIHP were selected on the basis of studying their antagonistic activity against pathogens of ropy disease of bread. It was established experimentally that the strain L. brevis E38 has the highest antagonistic activity, therefore it can be used in the composition of the dried "Bacconcentrate" used for the preparation of fermented semi-finished product. Improved organoleptic characteristics of gluten free bread was established. The bread had a more pronounced flavor and smell because of the higher acidity during the fermentation of gluten-free cake mix, where the content of lactic and acetic acids were 13.5 and 0.7 g?/?kg, respectively. It was also proven that the use of fermented semi-finished product in the recipe gluten free bread leads to increased microbiological stability against to spore forming bacteria of genus Bacillus and mold fungi. It is established that in the experimental is available gluten-free bread has not ropy disease throughout the storage period and the first signs of mold deterioration appeared later in relation to the control. To confirm the feasibility of using the developed gluten free bread in agglutinative diet was held enzyme-linked immunosorbent assay. It was established that the gluten content in bread is less than 5 mg?/?kg, which does not exceed the permissible norms, regulated by TR CU 027?/?2012.
Authors: Dubrovskaya Natalya Olegovna, Candidate of Technical Science,
St.Petersburg Polytechnic University Peter the Great,
29, Politehnicheskaya, St. Peterburg, 195251, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kuznetsova Lina Ivanovna, Doctor of Technical Science,
Рarakhina Olga Ivanovna, Candidate of Technical Science,
St.Petersburg branch State Research Institute of Baking Industry,
7, Podbelskogo, Pushkin, St. Peterburg, 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.


Trufanova Ju. N., Zharkova I. M., Tkach M. V.,Nikitin I. A.Application of lupine flour and laculose in the technology of sand semi-finished products for dietary preventive nutrition

P. 25-29 Keyword: antioxidant activity; glycemic index; lactulose; lupine flour; sand semi-finished product; prebiotic
Abstract: The development of the specialized and functional food industry is currently one of the promising areas in the food industry, since it meets the current needs of consumers to the greatest degree. An important task is the development of new types of dietary flour confectionery products, the assortment of which is now significantly limited. The article presents the results of development of the technology of sand semi-finished products using lupine flour and lactulose preparation. Lupine flour, in addition to its high biological value, has a higher fat-binding and water-retaining capacity, which makes it promising in the technology of preparing sand confectionery semi-finished products. Lactulose belongs to the class of prebiotics and promotes the development of protective intestinal microflora. The technology and formulation of sandy semi-finished product No. 16 with improved amino acid composition and increased nutritional value, enriched with components deficient in human nutrition: magnesium, phosphorus and vitamin B1, have been developed. The antioxidant activity and the glycemic index of the developed products were determined. The value of antioxidant activity exceeded the value of the control sample by 2.2 times. The value of the glycemic index of the developed product was lower than that of the control by 28.3%, which allowed attributing the obtained biscuit semi-finished product to products with a low glycemic index and recommend for dietary nutrition.
Authors: Trufanova Juliya Nikolaevna, Candidate of Technical Science,
Zharkova Irina Mihailovna, Candidate of Technical Science,
Tkach Mariya Vladimirovna
Voronezh State University of Engineering Technologies,
Revolution Av., 19, Voronezh, 394036, Russia
Nikitin Igor' Alekseevich, Candidate of Technical Science,
Moscow State University of Technologies and Management named after K. G. Razumovskiy,
73, Zemlyanoyval, Moskow, 109004

Baluyan Kh.A.,Martirosyan V.V., Malkina V.D., Zhirkova E.V.The influence of enriched extrudate of corn on the rheological properties of crumb of bread

P. 30-34 Keyword: hydroxycitric acid; deformation; crumb of bread; relaxation; rheological properties; storage; extrudate; extract of garciniacambodian
Abstract: The extract of Garcinia cambogia (EGC) is a promising biologically active additive in technology of bakery products for a healthy diet. The aim of this work was to study the influence of extrusion ingredients containing EGC on the rheological properties of the bread crumb made from wheat flour. Rheological properties of crumb on indicators of elastic-plastic properties and the relaxation process were studied on texture analyzer "Structurometer ST-1". In the presented work we used additional ingredients for bread production from wheat flour: corn grits extrudate hybrid Beshtau - control product extrusion; the extrudate cereals corn hybrid Beshtau with the addition of 7?% EGK - enriched product extrusion. The positive influence of EGC in the composition of the grain of the extrudate on the elasticity of bread crumb was established - in a given sample the maximum elasticity of 0.71 was noted. Positive influence of enriched product extrusion on the intensity and depth of the relaxation process of bread from wheat flour was experimentally confirmed, which positively characterized the texture of the product in comparison with other samples. It was revealed that the introduction of enriched product extrusion in the amount of 3?% by weight of flour contributed to the reduction in total deformation by 21?% over the period of storage of bread for 7 days in comparison with bread without additives, indicating that the bread staling process was slowing. Conducted comprehensive research on the totality of the applied methods allowed to establish the positive influence of enriched product extrusion on the rheological properties of bread crumb, characterized by the increase of elasticity, a stabilization of the relaxation process and diminution of the general deformation of the bread crumb during storage.
Authors: Baluyan Khachatur Aleksandrovich, Graduate Student;
Scientific Research Institute for the Baking Industry
B. Cherkizovskaja St., 26A, Moscow, 107553,
Martirosyan Vladimir Viktorovich, Doctor of Technical Science,
All-Russian Research Institute of Corn,
ul. Ermolova, d. 14-b, Pyatigorsk, Stavropol Territory;
Malkina Valentina Danilovna, Doctor of Technical Science,
Moscow State University of Technology and Management named after K. G. Razumovsky (First Cossack University),
ul. Ground shaft, 73, Moscow, 109004
Zhirkova Elena Vladimirovna, Candidate of Technical Science,
North Caucasus federal university (branch in Pyatigorsk),
ul. 40 years of October, 56, Pyatigorsk, Stavropol Territory, 357500, 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.

Dremucheva G. F., Nevskiy A. A., Bessonov V.G., Velikoretskoye I.A., Tsurikovа N.V. Sinitsyn, A.P.The Influence of domestic enzyme preparation with endoxylanase activity on the baking properties of wheat flour and bread quality

P. 35-38 Keyword: water-insoluble and water-soluble arabinoxylans; bread quality; baking properties of flour; enzyme preparation with endo-xylanase activity
Abstract: The effect of complex enzyme preparation (EP) Agroprot with activities: endo-xylanase - 1075 units?/?g, exo-proteolytic - 352 units?/?g, and beta-glucanase - 110 units?/?g in various dosages (from 0.0005 to 0.005?% by flour weight) on the properties of the dough and the quality of bread from wheat flour of superior quality was studied. It was found that Agroprot in the amount of 0.001 - 0.005?% by the flour mass provides the formation of a more thin-walled crumb, but when 0.005?% of the EP is added, the crumb is clotted when chewing. With the increase in the preparation dosage, the crumb becomes lighter, which is obviously due to a more uniform and fine porosity. With an increase of the preparation dosage from 0.001 to 0.005?%, the crumb porosity increases by 1 to 4?%; from 0.0005 to 0.005?% - the specific bread volume rises by 2.9 to 37.2?%; from 0.002 to 0.005?%, the form stability is reduced by 3.1 - 12.5?% compared to the control. The optimal dosage of Agroprot (0.003?% of the flour mass) was determined during processing of wheat flour with medium baking properties. The technological efficiency of Agroprot was confirmed by studies of the EP influence of on the physical properties of the dough, investigated using a rheoenzymeometer. The optimal dosage Agroprot provides the formation of a thinner and more elastic gluten matrix of the dough, increases its stability during proofing and lifting of the dough pieces in the initial baking period. As a result, the volume of bread and porosity of the crumb increase, its lightening occurs, a more thin-walled porosity of the crumb is formed, the taste and smell of bread are more pronounced, the color of the crust is more intense, but the form stability of bread is somewhat reduced.
Authors: Dremucheva Galina Fedorovna, Candidate of Technical Science
Nevsky Andrey Aleksandrovich, Candidate of Technical Science
Bessonova Nina Grigorievna,
Research Institute of the Baking Industry,
26A, Bolshaya Cherkizovskaya St., Moscow, 107553,
Tsurikova Nina Vasilievna, Candidate of Technical Science,
Velikoretskaya Irina Aleksandrovna,
VNIIPBT - Branch of FGBUN "FIC of nutrition and biotechnology",
4b, Samokatnaya st., Moscow, 111033
Sinitsyn Arkadiy Panteleymonovich, Doctor of Chemical Science
Lomonosov Moscow State University,
Leninsky Prospekt 33, building 2, Moscow, 119899, 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.


Conclusion of the cooperation agreement with the group of companies "SOYUZSNAB"

About the international exhibition "Agroprodmash-2017"

Exhibition "Golden Autumn" in 2017

All-Russian Conference of Young Scientists "Actual issues of nutrition, biotechnology and food safety"