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Rambler's Top100

Baking in Russia №5/2017

Kostyuchenko M.N., Kosovan A.P. Research Institute of the baking industry - 85 years!

Anniversary forum "Science is the main factor of innovative breakthrough in the food industry", dedicated to the 85th anniversary of the founding of the Institute of Bakery Industry

ACTUAL PROBLEMS OF BAKING

Kaishev V.G., Seregin S.N. Problems of development and diversification of bakery industry in Russia

Letter to the Editor

TECHNICS AND TECHNOLOGY

Libkin A.A., Kostin V.F. Influence of the rheological properties of semi-finished bakery products on the process of transportation and cutting

P. 17-20 Keyword: viscosity, dough, liquid semi-finished product, dough divider, process pipeline
Abstract: Production of bread in Russia is conducted by technology using semi-finished products and dough with a wide range of rheological properties and, in particular, viscosity. Investigations, carried out in the Research Institute of bakery industry, showed that the use of liquid semi-finished products of low humidity has great advantages. The results of studying the rheological properties of the dough, as well as liquid semi-finished products of low humidity, made it possible to select conditional through holes in the elements of new types of dough dividers, conveying and dosing equipment for liquid semi-finished products. The work is carried out on the basis of the Federal State Autonomous Scientific Institution "Scientific Research Institute of the Bakery Industry" (Moscow). The Institute used methods of studying the rheological properties of products, mock-ups and other devices and equipment. As a result, the dependences of the effective viscosity of wheat dough and liquid odor of low humidity on shear rate, pressure, duration of fermentation, and temperature were obtained. On the basis of the achieved results, scientifically substantiated numerical values of the hole diameters in the fission, dosing and industrial pipelines were obtained. The authors believe that the findings can be used to create new types of equipment for dough preparation, cutting dough and other types of processing that will also promote import substitution in the food industry.
Authors: Libkin Arkady Arkad'evich, Candidate of Technical Science
Kostin Vladimir Fedorovich
Scientific Research Institute for the Baking Industry,
107553, Russian, Moscow, B. Cherkizovskaja St., 26A, 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.



Chernykh V.Ya., Bykova N.Ju., Zhirnova E.V.Development of a conceptual model for the formation of the rye dough coagulation structure during the batch

P. 21-25 Keyword: rye flour, rye dough, mixing, mixing time, dough consistency, rheological properties, model, acidity
Abstract: Based on the studies it is developed the conceptual model of the coagulating structure formation of rye dough during mixing. This model allows to determining a moment of the homogeneous viscous-plastic mass formation by extreme consistency (250±10FU) and the mixing time, which is 18min, by the consistency reduce and its attainment of the stable value during going to a plateau-phase. It is established the relationship between the consistency of rye dough and the parameters of its kneading and fermentation. The porosity increase of rye bread during baking is explained by the formation of foam during kneading because of water-soluble proteins, as a result this leads to decrease in the consistency of the dough.
Authors: Chernykh Valeriy Yakovlevich, Doctor of Technical Science, professor
Scientific Research Institute for the Baking Industry,
26A, B. Cherkizovskaja St., Moscow, Russian, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it.
Bykova Natalia Jur'evna, Candidate of Technical Science
SNK, LTD,
Kosmonavta Volkova Street, 12, office 1204, Moscow, Russian, 127299, This email address is being protected from spambots. You need JavaScript enabled to view it.
Zhirnova Elena Vladimirovna, Candidate of Technical Science
Mil in Sokolniki,
house 6, Zhebrunova St., Moscow, Russian, 107014, This email address is being protected from spambots. You need JavaScript enabled to view it.



Lokachuk M.N., Kuznetsova L.I., Pavlovskaja E.N. Research of biotechnological properties of lactic acid bacteria and yeast for the baking industry

P. 26-28 Keyword: lactic acid bacteria, yeast, microbial composition
Abstract: In order to increase the rye bakery products microbiological stability and to optimize the starter cultures biotechnological properties in small enterprises, the selection of strains of lactic acid bacteria and yeast from the Collection for baking industry were carried out. This work was carried out in the St. Petersburg branch of the Research Institute of the Baking industry. The fermentation activity of yeast was screened. The intensity of acid accumulation of lactic acid bacteria and its ability to suppress extraneous microflora were investigated. As a result of the research, strains of yeast S. cerevisiae Y139 and C. milleri Y126 with the highest fermentation activity in a water-flour mixture (65% moisture) were selected. The identification of previously unspecified strains of lactic acid bacteria was carried out. It was established that strains of Lactobacillus sp. E90, Lactobacillus sp. E104, Lactobacillus sp. E96 and Lactobacillus sp. E94 belong to the species of L.plantarum. The strain L.plantarum E90 with the greatest acid-forming activity and antagonistic activity to the spore-forming bacteria was selected to create a new microbial composition. The strain L. plantarum E104 producing the largest amount of volatile acids was chosen to form the taste and smell of finished bakery products. The authors believe that a new microbial composition with selected strains can be used for the preparation of bread sourdoughs without the use of chemical acidifiers and bakery improvers at small enterprises working not a full day with interruptions.
Authors: Lokachuk Marina Nikolaevna
Kuznetsova Lina Ivanovna, Doctors of Technical Science
Pavlovskaja Elena Nikolaevna
St.Petersburg branch of the Research Institute of Baking Industry,
Podbelskogo St, 7, Puschkin, St. Peterburg, 196608, This email address is being protected from spambots. You need JavaScript enabled to view it.



RAW MATERIALS AND ADDITIVES

Semenkina N.G., Nikitin I. A., Fadeeva Ya.S., Tyurina O.E.Study of the possibility of using oatmeal in the production of yeast puff products

P. 29-32 Keyword: healthy food; oatmeal flour; bakery products
Abstract: Puff pastry products are one of the most popular bakery groups. The use of premium grade wheat flour as the main raw material gives the products a number of drawbacks, such as low protein content, biologically active substances, less balanced amino acid composition, not characteristic of other cereals. One of the priorities in the development of the assortment of the food industry today is the development of products of a functional orientation. The development of bakery products technologies that have high food and biological value is topical. The article presents the results of research on the use of oatmeal flour in the production of puff pastry products. The optimum dosage of oatmeal flour is determined at 15% instead of the portion of wheat flour. It is revealed that the use of oatmeal in the form of semi-finished products - welding will help reduce the bitter taste of products, prolong their freshness and will not affect the number of layers, which is an essential sign of quality. Designs of recipes and technological instructions for the preparation of puff pastry products with oatmeal flour, characterized by improved amino acid composition, increased biological value, enriched with mineral substances and vitamins have been developed. The received production will allow to expand assortment of layered bakery products at the expense of original taste and the raised food value.
Authors: Semenkina Natalia Gennadievna, Candidate of Technical Science
Nikitin Igor Alekseevich, Candidate of Technical Science, Associate Professor
Fadeeva Yana Sergeevna
K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University)
Zemlyanoy Val St., 73, Moscow, Russian, 109004, 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.
Tyurina Olga Evgenyevna, Candidate of Technical Science
Scientific Research Institute for the Baking Industry,
B. Cherkizovskaja St., 26A, Moscow, Russian, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it.



Sagui W.A.K., Nevskaya E.V., Nevsky A.A.Researching of the effect of processed products of sweet potato on the properties of bakery products from wheat flour

P. 33-36 Keyword: sweet potato powder, Juice of sweet potato, physicochemical characteristics, mechanical properties of bread crumb
Abstract: In this paper, the results of studies the effect of juice from sweet potato in the amount of 50%, 60% and 70% and sweet potato powder in the amount of 5%, 10% and 15% on the physicochemical, and mechanical properties of the bread crumb are presented. It was found that the introduction of juice from sweet potato in the amount of 50%, 60% and 70%, increased the specific volume by 9%, 12% and 21% respectively compared to the control. The acidity increased by 6% concerning bread with adding 50% and 60% of juice from sweet potato and by 12% concerning bread with 70% of juice from sweet potato. The influence of juice from sweet potato on the structural and mechanical properties of the bread crumb was studied. It is established that the best indicators of the total, plastic and elastic deformation of crumb compression were characterized by bread with 70% juice from sweet potato. It was found that the introduction of sweet potato powder in the amount of 10%, the specific volume increased by 6%, porosity by 3%, acidity by 25-37% compared to the control. The best indicators of the total, plastic and elastic deformation of crumb compression were characterized by bread with adding 5% and 10% of sweet potato powder. Based on the results of the research, it has been established that it is expedient to use the products of sweet potato processing in bread technology to improve the quality and nutritional value of products. The best physicochemical and structural-mechanical parameters were found in samples of bread with application of juice of sweet potato in an amount of 70% instead of the mass of water according to the recipe of the product and with application of sweet potato powder in an amount of 5% of the mass of the flour.
Authors: Sagui Waro Arnold Koste,
Federal State Educational Institution of Higher Education "Russian State Agrarian University - Moscow Agricultural Academy of K.A. Timiryazev",
127550, Moscow, Timiryazevskaya st., 49, This email address is being protected from spambots. You need JavaScript enabled to view it.
Nevskaya Ekaterina Vladimirovna, Candidate of Technical Science,
Nevsky Andrey Aleksandrovich, Candidate of Technical Science,
Scientific Research Institute for the Baking Industry,
B. Cherkizovskaja St., 26A, Moscow, Russian, 107553, 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.