Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-9-36-40
I.N. Antonenko
The paper deals with the actual problem of improving the efficiency of maintenance and repair works. Approaches to solving this problem within the framework of the concept of lean production are considered. The first approach is to do the right works. The second approach is to perform the works right.
{"title":"Application of Lean production principles in the organization of equipment maintenance","authors":"I.N. Antonenko","doi":"10.32462/0235-2508-2021-30-9-36-40","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-9-36-40","url":null,"abstract":"The paper deals with the actual problem of improving the efficiency of maintenance and repair works. Approaches to solving this problem within the framework of the concept of lean production are considered. The first approach is to do the right works. The second approach is to perform the works right.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75205060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-7-54-57
V. A. Tkachenko, V. V. Oorjak, Yu. V. Bondarenko, N. V. Labutina, confectioners
The article presents the results of marketing research aimed at identifying customer preferences when choosing bread and bakery products. Determined: the frequency of buying bakery products, depending on age, the number of baked goods purchased at one time, the place of purchase, analysis of customer preferences when choosing the type of bread, etc. The respondents» interest in frozen semi-finished products of a high degree of readiness was revealed.
{"title":"Marketing research of consumer preferences in choosing bread and bakery products","authors":"V. A. Tkachenko, V. V. Oorjak, Yu. V. Bondarenko, N. V. Labutina, confectioners","doi":"10.32462/0235-2508-2021-30-7-54-57","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-7-54-57","url":null,"abstract":"The article presents the results of marketing research aimed at identifying customer preferences when choosing bread and bakery products. Determined: the frequency of buying bakery products, depending on age, the number of baked goods purchased at one time, the place of purchase, analysis of customer preferences when choosing the type of bread, etc. The respondents» interest in frozen semi-finished products of a high degree of readiness was revealed.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84243409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-11-46-49
T. Tertychnaya, A. V. Drannikov, A. Shevtsov, N. V. Zasypkin
The analysis of modern achievements in the technology of producing bread from triticalе flour using additives of vegetable origin has shown that the finished product is not always characterized by a balanced chemical composition caused by a low content of micronutrients, organoleptic indicators, uneven porosity of the crumb. Obtaining bread of increased nutritional and biological value is achieved due to the use of carrot powder and triticalе flour of the T-70 variety. The bread prepared accordingto the proposed method has improved physico-chemical parameters, which ensures the production of products of sufficient volume with a more elastic crumb and well developed porosity. To evaluate the quality of bread, generally accepted methods were used in the bakery industry. Protein content was determined by Kjeldahl titrimetric metod (GOST 13496.4–93), phosphorus was determined by vanado molybdate metod (GOST 26657–97), calcium content was determined by trilonometry metode with fluorexone (GOST 26570–95). Bread obtained using additives of plant origin is of interest from the point of view of chemical composition and can be considered as a product of therapeutic and prophylactic purpose.
{"title":"Prospects for the use of carrot powder in the production of bread from triticale flour","authors":"T. Tertychnaya, A. V. Drannikov, A. Shevtsov, N. V. Zasypkin","doi":"10.32462/0235-2508-2021-30-11-46-49","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-11-46-49","url":null,"abstract":"The analysis of modern achievements in the technology of producing bread from triticalе flour using additives of vegetable origin has shown that the finished product is not always characterized by a balanced chemical composition caused by a low content of micronutrients, organoleptic indicators, uneven porosity of the crumb. Obtaining bread of increased nutritional and biological value is achieved due to the use of carrot powder and triticalе flour of the T-70 variety. The bread prepared accordingto the proposed method has improved physico-chemical parameters, which ensures the production of products of sufficient volume with a more elastic crumb and well developed porosity. To evaluate the quality of bread, generally accepted methods were used in the bakery industry. Protein content was determined by Kjeldahl titrimetric metod (GOST 13496.4–93), phosphorus was determined by vanado molybdate metod (GOST 26657–97), calcium content was determined by trilonometry metode with fluorexone (GOST 26570–95). Bread obtained using additives of plant origin is of interest from the point of view of chemical composition and can be considered as a product of therapeutic and prophylactic purpose.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"2009 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82595120","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-10-44-47
A.V. Dem’yanyuk, M. Sadygova, A. Rustemova, Yu.Yu. Yanitsyna
The article presents the results of the development of a pilot model of a kneading machine with a volumetric-inertial working body and studies its influence on the quality of semi-finished products, finished products made of wheat and rye flour. Rational and optimal parameters of the dough kneading process are obtained due to the peculiarities of the biochemical and colloidal processes in wheat and rye dough. The efficiency of the design of the spherical tips of the kneading blades of the volumetric – inertial working body is proved, which allows for kneading up to 0.95 of the diameter of the inner surface of the bowl, while taking into account that S of the surface of the sphere is greater than S of the projection on the walls of the bowl.
{"title":"Technical solutions for intensification dough kneading and improving bread quality","authors":"A.V. Dem’yanyuk, M. Sadygova, A. Rustemova, Yu.Yu. Yanitsyna","doi":"10.32462/0235-2508-2021-30-10-44-47","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-10-44-47","url":null,"abstract":"The article presents the results of the development of a pilot model of a kneading machine with a volumetric-inertial working body and studies its influence on the quality of semi-finished products, finished products made of wheat and rye flour. Rational and optimal parameters of the dough kneading process are obtained due to the peculiarities of the biochemical and colloidal processes in wheat and rye dough. The efficiency of the design of the spherical tips of the kneading blades of the volumetric – inertial working body is proved, which allows for kneading up to 0.95 of the diameter of the inner surface of the bowl, while taking into account that S of the surface of the sphere is greater than S of the projection on the walls of the bowl.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76849368","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-9-48-50
G. Zakladnoy, A. V. Yaitskikh, D. S. Stepanenko
Experimental studies have established a mathematical dependence of the uric acid content in wheat grain on the density of its Sitophilus granarius.
实验研究已经建立了小麦籽粒中尿酸含量与其颗粒象密度的数学依赖关系。
{"title":"Responsibility of grain weevils for contamination of grain with uric acid","authors":"G. Zakladnoy, A. V. Yaitskikh, D. S. Stepanenko","doi":"10.32462/0235-2508-2021-30-9-48-50","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-9-48-50","url":null,"abstract":"Experimental studies have established a mathematical dependence of the uric acid content in wheat grain on the density of its Sitophilus granarius.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"78 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83636679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-7-46-49
A. A. Krinitsyna, A. Kukina, J.R. Zobo, O. Suvorov
The article discusses the development of bread recipes using corn and turmeric, describes the methods of preparation in production. The results of organoleptic and physicochemical indicators are given; the nutritional and energy value of the developed product is calculated. The possibilities of introducing the technology in the Congo are analyzed.
{"title":"Development of a recipe for wheat bread with using corn flour and turmeric","authors":"A. A. Krinitsyna, A. Kukina, J.R. Zobo, O. Suvorov","doi":"10.32462/0235-2508-2021-30-7-46-49","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-7-46-49","url":null,"abstract":"The article discusses the development of bread recipes using corn and turmeric, describes the methods of preparation in production. The results of organoleptic and physicochemical indicators are given; the nutritional and energy value of the developed product is calculated. The possibilities of introducing the technology in the Congo are analyzed.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77110023","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-9-44-47
S. Tarasenko, V. Fedotov
The article presents the results of research on the development of an original method for obtaining rye seed flour with single-grade 87% rye rough grinding and a quantitative assessment of its physico-chemical properties. Flour with such characteristics is obtained by depositing the stripped flour into the storage hopper from the pneumatic transport system, by increasing the gap between the stator and the rotor in the sluice gates of cyclone unloaders. In this case, the fine products leave the cyclone-unloader together with the exhaust air sent for cleaning. It was not possible to conduct a sieve analysis of the granulometric composition of the flour under study due to its extremely high dispersion, therefore, a sedimentation analysis method was used to determine the fineness of grinding.
{"title":"An original method for determining the dispersion of rye flour","authors":"S. Tarasenko, V. Fedotov","doi":"10.32462/0235-2508-2021-30-9-44-47","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-9-44-47","url":null,"abstract":"The article presents the results of research on the development of an original method for obtaining rye seed flour with single-grade 87% rye rough grinding and a quantitative assessment of its physico-chemical properties. Flour with such characteristics is obtained by depositing the stripped flour into the storage hopper from the pneumatic transport system, by increasing the gap between the stator and the rotor in the sluice gates of cyclone unloaders. In this case, the fine products leave the cyclone-unloader together with the exhaust air sent for cleaning. It was not possible to conduct a sieve analysis of the granulometric composition of the flour under study due to its extremely high dispersion, therefore, a sedimentation analysis method was used to determine the fineness of grinding.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"91 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77694482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-7-26-32
V. I. Maklyukov
An experimental method for modeling the process of baking molded bread is considered in detail. Elementary and generalized thermophysical models are presented for the purpose of using them for technological adjustment of industrial furnaces with a tunnel baking chamber.
{"title":"Analysis of methods for modeling the bread baking process","authors":"V. I. Maklyukov","doi":"10.32462/0235-2508-2021-30-7-26-32","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-7-26-32","url":null,"abstract":"An experimental method for modeling the process of baking molded bread is considered in detail. Elementary and generalized thermophysical models are presented for the purpose of using them for technological adjustment of industrial furnaces with a tunnel baking chamber.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"136 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77752310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-10-41-43
R.H. Kandrakov, S. E. Terent'ev, N. Labutina, I. Kusova, A. A. Ryndin
The results of the study of the effect of different ratios of the grinding mixture of wheat grain and hemp seeds on the cereal-forming ability of intermediate grinding products are presented. Determination of the influence of different ratios of the grinding mixture of wheat grain and hemp seeds on the cereal-forming ability of intermediate grinding products was carried out using a laboratory mill MLP-4 with cut rollers. According to the results of the studies, it was established that the addition of 5% hemp seeds to the grinding wheat-hemp grain mixture, the yield of intermediate grinding products was 83,2%, when 7,5% of hemp seeds, the output of intermediate grinding products was 81,5%, when adding 10% hemp seeds, the yield of intermediate grinding products was 80,7%. When grinding the original control grain of wheat of the «Timiryazevskaya Yubileinaya» variety, the yield of intermediate grinding products was 83,7%. It was revealed that the addition of 5% to 10% hemp seeds to the grinding wheat-hemp mixture leads to a decrease in the yield of intermediate grinding products, from which, after grinding on grinding systems, wheat-hemp flour will be obtained, from 0,5% to 3% compared to control wheat.
{"title":"Influence of the ratio of grinding mixture of wheat grain and hemp seeds on coarse-forming capacity of wheat-hemp grain mixture","authors":"R.H. Kandrakov, S. E. Terent'ev, N. Labutina, I. Kusova, A. A. Ryndin","doi":"10.32462/0235-2508-2021-30-10-41-43","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-10-41-43","url":null,"abstract":"The results of the study of the effect of different ratios of the grinding mixture of wheat grain and hemp seeds on the cereal-forming ability of intermediate grinding products are presented. Determination of the influence of different ratios of the grinding mixture of wheat grain and hemp seeds on the cereal-forming ability of intermediate grinding products was carried out using a laboratory mill MLP-4 with cut rollers. According to the results of the studies, it was established that the addition of 5% hemp seeds to the grinding wheat-hemp grain mixture, the yield of intermediate grinding products was 83,2%, when 7,5% of hemp seeds, the output of intermediate grinding products was 81,5%, when adding 10% hemp seeds, the yield of intermediate grinding products was 80,7%. When grinding the original control grain of wheat of the «Timiryazevskaya Yubileinaya» variety, the yield of intermediate grinding products was 83,7%. It was revealed that the addition of 5% to 10% hemp seeds to the grinding wheat-hemp mixture leads to a decrease in the yield of intermediate grinding products, from which, after grinding on grinding systems, wheat-hemp flour will be obtained, from 0,5% to 3% compared to control wheat.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83045740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01DOI: 10.32462/0235-2508-2020-29-5-37-39
M. Lokachuk, O. Savkina, E. N. Pavkovskaya, L. Kuznetsova
{"title":"Microflora of the sourdough bread. Reidentification of domestic commercially valuable strains of lactic acid bacteria","authors":"M. Lokachuk, O. Savkina, E. N. Pavkovskaya, L. Kuznetsova","doi":"10.32462/0235-2508-2020-29-5-37-39","DOIUrl":"https://doi.org/10.32462/0235-2508-2020-29-5-37-39","url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77334047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：