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Rambler's Top100

Baking in Russia №1/2018


Kosovan A.P., Shaposhnikov I.I.Development of the Russian Bakery Market in the Context of Globalization

P. 4-9 Keyword: baking industry, bakery goods, market, globalization, Single Economic Space, institutes
Abstract: The article declares results of Baking Industry Research Institute (Moscow) researches in field of analysis of world baking market global developments trends influence on Russian market. The authors make a note of world economies globalization and single economic space formation in international organizations, where Russia participates, development which creates conditions on appearance of new formal and informal institutional values. It influences on the industry law regulations and customer behavior types. Informational-communicational systems, big foreign companies and migrants are the main agents of institutes co-penetration. The modern international laws analysis discloses that its main characteristic is the orientation on nutritional value and health properties of food, its ability to satisfy demand of different customers groups. It reflects the main trends of world baking market development: preumization of assortment towards health and convenient nutrition, snakization and individual consumption accompanied with broad using of digital technologies in conditions of forth industrial revolution. An analysis of assortment and production dynamics of bread goods, its consumption, export and import in Russian bread market provided. Experimentally proved that Russian bread market in high rates exposed to influence of developed markets global trends and institutional values. It is especially evident at regional markets of big urban agglomerations. The processes are slowed down a bit but not stopped by the new economic reality and the authors expect its acceleration after normalization of Russian economics. It concluded that already right now the development of bread companies strategic plans demands to take into attention the global institutional changings together with traditional demographic and economic factors.
Authors: Kosovan Anatolij Pavlovich, Doctor of Economical Science, Academician of RAS,
Shaposhnikov Igor' Iosifovich, Candidate of Economical Science,
Scientific Research Institute for the Baking Industry
107553, 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.

Kostyuchenko M.N., Grekova A.V. Research Institute of Baking Industry - the Basic Organization for the Work of Technical Committee "Bakery and Pasta"

Chubenko N.T. 24th International Specialized Exhibition for Bakery and Confectionery Market


Grechannikov M.V., Eivin P.S., Turchaninova T.P.The Choice of a Modern Method of Measuring the Mass of Bulk Material and the Technical Means of its Implementation

P. 13-16 Keyword: measurement of bulk material mass (flow rate), flow meter, dispenser, faucet
Abstract: The article gives directions on the way of solving the problem of creating a compact unit for accurate dosing and mixing of bulk components with a high degree of homogenization of the resulting product. Different ways of measuring the mass of granular material and design features the most famous in various industries flowmeters. Their advantages and disadvantages are given. It is also noted that at the present level for the effective solution of problems in flow measurement of granular materials under proportional dosing it is advisable to use a microwave flow meter bulk materials, which meet the high technological level, quality of production and rather high metrological characteristics. Data on advantages and shortcomings of various sensors-flowmeters which are considered as a key element of ASUTP defining reliability and efficiency of system as a whole are provided. It is noted that sensors of import production are still widely used in the domestic industry, despite the relatively high cost and long delivery times. Data on the main problems of domestic sensors-flowmeters of bulk materials at which quite low technological level of developments and low quality of production, and big advantage - the price are given. The article argues that it is expected to appear on the market of middle-class products, which in quality and functionality are close to the products of leading Western manufacturers, and at a price much cheaper. The description and working principle of microwave flow meter of bulk substances "SolidFlow" allowing to solve effectively the problem of dosing of bulk components are given.
Authors: Grechannikov Mikhail Vladimirovich;
Avin Peter Sergeevich;
Turchaninova Tamara Petrovna, Candidate of Technical 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. ; 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.

Dobrovolsky V.F., Pavlova L.P.Development of New Products and Diet Adjustment for Crews of the Russian Segment of the International Space Station (ISS RS)

P. 17-22 Keyword: Russian segment of the International space station (ISS RS), food ration for ISS RS crews, technical specifications (TU), picking Protocol, instruction on preparation of ration for operation on ISS RS, sublimation drying, freeze-dried dishes.
Abstract: In accordance with the schedule of development work, work was carried out to develop a new design documentation "Diet for the crews of the RS ISS" instead of the obsolete one. This document was developed in 1986 as a design documentation for the "Diet of the Complex 27 KS" and was used under this name until 2011, when the title of the document was changed to "ISS RS Crews Diet", as the habitat conditions at the station were in accordance with the conditions of the complex of 27 CC (Protocol of application of the diet of the complex 27KS (Russian part) on the International Space Station.) Since the moment of development, a significant number of corrections, clarifications and exceptions were made to the document, records in the Change Registration Sheet from 1987 to 2012. This situation complicated the work with this document and required the development of new design documentation. The new design documentation was developed taking into account the current Federal laws, regulations and GOSTs. In the developed Technical Conditions TU 18.28. 38.9500, the main part of the 16 day diet was replaced by the main part of the diet from the regularly supplied products, corrected in 2016. The Technical Conditions include the bulk of the 16 day food ration with industrial products, developed in accordance with Technical Decision No. 27KSM-143 / 057-12 and approved in 2014.
Authors: Dobrovolsky Viktor Frantsevich, Chief Designer for Space Crews of the Space Nutrition Department, Academician of the Russian Academy of Cosmonautics. KE Tsiolkovsky, Doctor of Technical Sciences, Professor, Honored Scientist of the Russian Federation, twice laureate of the Government of the Russian Federation Prize in Science and Technology, director
Pavlova Lyudmila Pavlovna, Ph.D., Head of the Space
NIIPPiSPT - branch of FGBUN "FIC of nutrition, biotechnology and food safety",
142718, Moscow region, Leninsky district, Izmailovo settlement, 22, 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.

Savkina O.A., Kuznetsova L.I., Lokachuk M.N., Pavlovskaya E.N., Parahina O.I.Scientific Foundations for the Formation of Microbial Compositions for Cereal Starter Cultures

P. 23-25 Keyword: microbial composition, lactic acid bacteria, sourdough, bread.
Abstract: The article considers the basic principles of the sourdough microbial compositions development which were formulated during the study conducted within the framework of fundamental research directions of the PFRI GAN in the St. Petersburg branch of FGANU NIIHPon the topic № 2593 2014 0018 "To develop the scientific foundations for the formation of microbial compositions and biosystems based on them, ensuring high quality and safety of bakery products". The relevance of the scientific foundations of the sourdough biological systems development confirmed by the growing demand for new starter composition and starter culture, providing ease technology, as well as high quality and safety of bakery products. The authors proposed to divide the process of microbial composition formation into 5 stages, including the production of new strains from natural sources or through hybridization and mutagenesis, screening of the obtained pure cultures by biotechnological properties, their identification by biochemical and molecular genetic traits, testing of the most active strains during sourdough preparation with different combinations of microorganisms, the development of technology for starter cultures and bread. After the creation of the microbial composition, it is possible to develop a new starter, which can be a lyophilized pure cultures biomass or immobilized cells on some carrier, mixed with a extender in a dry or liquid form. The final choice of a cultures combination is determined by the finished products quality or by the achievement of specified functional properties.
Authors: Savkina Olesya Aleksandrovna, Candidate of Technical Sciences,
Kuznetsova Lina Ivanovna, Doctor of Technical Sciences,
Lokachuk Marina Nikolaevna,
Pavlovskaya Elena Nikolaevna,
Parakhina Olga Ivanovna, Candidate of Technical Sciences
St. Petersburg branch of the Research Institute of Baking Industry
7 Podbelskogo st, Puschkin, St. Peterburg, 196608, This email address is being protected from spambots. You need JavaScript enabled to view it. ; niihleba@yandex. ru; This email address is being protected from spambots. You need JavaScript enabled to view it.

Koryachkina S.Ya., Lazareva T.N., Zharkova I.M., Gustinovich V.G.On the Prospects of Using Fine-Dispersed Plant Powders in the Technology of Biscuits with Increased Antioxidant Activity

P. 26-29 Keyword: biscuits, vegetable powder, orange, banana, apple, zucchini, antioxidant activity
Abstract: One of the possible ways to increase the profitability of a confectionery or bakery enterprise is the production of high-margin innovative products, in particular, there are functional biscuits with increased antioxidant activity. You can see the results of an experimental research of the possibility of increasing the antioxidant properties in the protracted biscuits by introducing the fine powders from orange, banana, apple and zucchini, taken in equal proportion into the formulationof the composition. The research using the static modification of the DPPH method showed that introducing 0.7-1.0 % extract from this plant powder composition makes a degree of free radical inhibition to be equal 90±2 %. During trial laboratory, baking of biscuits it was found that when a plant powder composition is added to the formulation at a dosage of 5-10 % of the flour mass, it becomes necessary to increase the mass fraction of moisture in the pastry on 1.7-5.5 %, while the elastic deformation of the pastry decreases on 3.2-23.3 %. In the sample with the 10 % - part of vegetable powders composition from the weight of the flour, a keen growth in the adhesive stress (it is on 47.06 % more than in the control sample) is noticed, and that makes it difficult to process it with help of technological equipment in future. According to the organoleptic evaluation of finished products, we have found that a rational dosage of the plant powder composition is 7 % of the flour mass in the biscuits. In this case, the product is characterized by an increased in 8 times antioxidant activity (due to grows of the vitamins content, such as C, E and -carotene in 4.84; 2.6 and 17.7 times, respectively, and selenium in 2.9 times) compared to the control sample. Due to the fact, that there is the content of vitamins B1 and B2, trace elements, which promote the antioxidant protection of the organism (selenium and zinc), in biscuits, this plant powders composition can be classified as functional products.
Authors: Koryachkina Svetlana Yakovlevna, Doctor of Technical Science, Professor
Lasareva Tatyana Nikolaevna, Candidate of Technical Science
Federal State Budgetary Educational Institution of Higher Education "Orel State University named after I. S. Turgenev",
302026, Orel,Komsomolskaya Str. 95, 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.
Zharkova Irina Mikhailovna, Doctor of Technical Science, Associate Professor
Gustinovich Vasily Grigoryevich
Federal State Budget Educational Institution of Higher Education "Voronezh State University of Engineering Technologies",
394036, Voronezh, Revolution Av.19, 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.


Derkanosova N.M., Gins M.S., Shurshikova G.V., Ponomareva I.N., Zolotareva N.I.Prospects of Vegetable Amaranth in Bread Baking Technology

P. 30-33 Keyword: amaranth, bakery products, vegetable amaranth grade, whole-wheat amaranth flour, liquid sourdough, functional product
Abstract: Applying of unconventional raw materials refers to perspective ways of designing enriched foodstuff. There are lots of developments about using grain amaranth grades as a component of bakery products enriching with protein, lipids, minerals, squalene. Vegetable grades of amaranth are also rich in its nutrient composition. Perhaps directional using as products of processing their leaf mass as grain mass. The article deals with prospects of using vegetable amaranth grade in bakery technologies. As an example was taken amaranth Valentina selected by FSBSA "Federal Scientific Center of Vegetable Growing". Results of amaranth composition analysis have showed that amaranth leaves can be used as an enriching with protein, alimentary fiber, calcium ingredient. Amaranth grain Valentina grade is also characterized as a source of alimentary fiber. High content of protein, lipids and balanced ratio between calcium and phosphorus are noted. Due to calculation methods of structure of flour mixture for enriched bakery production, which can consider factors of instability of functional and technological characteristics and composition of flour ingredients, we have established rational dosages of all-ground amaranth flour in rye-wheat bread recipe. It is shown that products are made with method of by-phase adding all-ground amaranth flour in liquid sourdough and dough have the best consumer properties. It is reported that because of alimentary fiber content such bakery products can belong to functional production. Summarizing the results, authors draw a conclusion about possible using of vegetable amaranth Valentina for enriching bakery products with as processed leaf mass as a grain mass.
Authors: Derkanosova Natalia Mitrofanovna, Doctor of Technical Science, Professor
Ponomareva Irina Nikolaevna, Candidate of Agricultural Sciences
Zolotareva Natalya Ivanovna
Voronezh State Agricultural University,
394087, Voronezh, Mitchurina St. 1, 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.
Gins Murat Sabirovich, Doctor of Biological Sciences, Professor
Federal Research Center for Vegetable Growing,
143080, Moscow District, Odintsovskii Region, pos. VNIISSOK, Selektsionnaya St. 14, This email address is being protected from spambots. You need JavaScript enabled to view it. ,
Shurshikov Galina Vladimirovna, Candidate of Technical Science, Associate Professor
Voronezh State University,
394018, Voronezh, Universitetskaya pl. 1, This email address is being protected from spambots. You need JavaScript enabled to view it.

Guryeva K.B., Beletsky S.L., Tarasova I.A., Sumelidi Yu.O., Khaba N.A.Evaluation of Milling and Baking Properties of Food Wheat Grain After Long-Term Storagein Permafrost Conditions

P. 34-37 Keyword: wheat, tests, baking properties, storage, milling properties, unregulated negative temperatures
Abstract: As a result of the expedition to the Taimyr, 20 laboratory samples were withdrawn from the storage facility of NIIPH Rosrezerv, including two samples of 1980 grain of the 1979 harvest. An external inspection of seized grain samples showed that they are in good condition, free of foreign smells and traces of spoilage; have a characteristic color and smell. The four sealed thermo-registers were in excellent working order. The results of temperature monitoring carried out by FGBU NIIPH Rosrezerv for several years are of great importance not only for prospective works in Rosrezerv, but also for other areas for the development of the Arctic zone. Studies have shown that after storage in conditions of low temperatures (in the summer from 0 to -1 °С, in the winter from -15... -24 °С) wheat, rye and cereals for 6 years and wheat for 36 years had an acid fat number at the level of fresh products. And in the grain and in cereal products, the fat fraction is the most labile and rapidly changing. The baking properties of wheat in terms of the quantity and quality of gluten can be assessed as good (gluten content 32-35?% at a GOST norm of at least 23 %, quality of gluten - group 2). It should be noted that the samples in Taimyr were stored in sealed conditions in a polymeric package, and after the indicated storage times the moisture content of the grain was in the range of 12-15 %, cereals 11.8-14 %, which corresponds to the normative documentation. Organoleptic indicators of products also comply with regulatory documentation. Bread baked from flour obtained from wheat grain after 6 and 36 years of storage at negative temperatures has good consumer characteristics. On the basis of the studies carried out after the expeditions, the possibility of long-term storage of most classical and modern food products without significant changes in their quality and consumer properties has been proved.
Authors: Gur'eva Kseniya Borisovna, Candidate of Technical Science;
Beletsky Sergey Leonidovich, Candidate of Technical Sciences;
Tarasova Irina Al'bertovna, Candidate of Technical Sciences;
Khaba Natalya Andreevna, Candidate of Technical Sciences;
Scientific Research Institute of Storage Problems Federal Agency of State Reserves,
Volochaivskaya St., D. 40, Bldg. 1, Moscow, 111033, 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.

Fazullina O.F., Smirnov S.O.The Use of Natural Mineral-Organic Substrates as a Prescription

P. 38-42 Keyword: design, efficiency, biologically active food supplements, pharmaceutical plants, extract, mumie, adaptogens.
Abstract: This work is dedicated to the studying of design the composition of biologically active food supplements by using natural mineral-organic substrate and herbal drug. To improve the population in October 2010, the Government of the Russian Federation adopted Order No. 1873 r "On the Basics of the State Policy of the Russian Federation in the Field of Healthy Nutrition of the Population for the Period to 2020", one of the points of which concerns the need to expand the range and manufacture of biologically active food supplements. The use of a mineral-organic substance as a medicine has enjoyed wide popularity among different peoples for several thousand years. The genesis of this substance becomes sufficiently transparent if we consider the hypothesis that in nature primordial organic substances of abiogenic origin, including free amino acids, can exist. Natural and artificial mineral-organic substances are reduced to one class of substances, also called mineral-organic substrates, since all varieties of mineral-organic substrates contain substances characteristic of both natural and artificial mineral-organic substrates-amino acids (bound and free), fragments of vitamins, enzymes, hormones, micro- and macroelements, etc. The work briefly examines the component composition of plant raw materials for the production of mineral concentrates -organic substrates, ways of increasing the biological and antioxidant activity of concentrates of mineral-organic substrates, biologically active additives to food based on them, outlined the use of various fillers, including enrichment of bakery products. The form of the concentrate of mineral-organic substrates (powdery or pasty) is selected, based on the desired form of the subsequent biologically active food additives that are manufactured with their use. For example, for dry (encapsulated, tabletted, loose forms), it is recommended to use powdery form, and for liquid ones - paste-like. The research is based on the fact that the combination of the proposed components of the composition will provide a product with a wide range of adaptogenic effect.
Authors: Smirnov Stanislav Olegovich, Candidate of Technical Sciences,
Fazullina Oliya Fanavievna, Candidate of Technical Sciences
NIIPPiSPT - branch of FGBUN "FIC of nutrition, biotechnology and food safety"
Moscow region, Leninsky district, Izmailovo settlement, 22, 142718, Russia, 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.

Component of Biologically Active Food Additives


1st International Conference "Plant Genetic Resources and Healthy Eating: Potential of GrainCrops"