Pub Date : 2020-01-01DOI: 10.32462/0235-2508-2020-29-1-60-64
E. S. Smertina
{"title":"Assessment of rheological properties of dough and quality indicators of finished bakery products using water-ethanol extracts from far Eastern raw materials","authors":"E. S. Smertina","doi":"10.32462/0235-2508-2020-29-1-60-64","DOIUrl":"https://doi.org/10.32462/0235-2508-2020-29-1-60-64","url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80330782","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: 10.32462/0235-2508-2020-29-12-59-63
O. Parakhina, M. Lokachuk, L. Kuznetsova, E. Pavlovskaya, O. Savkina, T. Gavrilova
The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.
{"title":"Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition","authors":"O. Parakhina, M. Lokachuk, L. Kuznetsova, E. Pavlovskaya, O. Savkina, T. Gavrilova","doi":"10.32462/0235-2508-2020-29-12-59-63","DOIUrl":"https://doi.org/10.32462/0235-2508-2020-29-12-59-63","url":null,"abstract":"The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86034513","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: 10.32462/0235-2508-2020-29-12-40-43
I. V. Fedorovich, M. A. Yanova, E. N. Oleinikova
Samples of flour from grain crops (wheat, rye) of the enterprise LLC «Zernoprodukt» of Minusinsk region were investigated in terms of quality. The tendencies of a decrease in the content of protein and sugar and an increase in the content in the process of the studied flour were revealed. It has been established that compliance with temperature parameters, sanitary standards and other required flour conditions at the enterprise requires the quality characteristics of flour throughout the entire storage period. It has been determined that changes in quality indicators are associated with enzymes in its composition, which cause natural biochemical processes.
{"title":"Influence of shelf life on flour quality indicators","authors":"I. V. Fedorovich, M. A. Yanova, E. N. Oleinikova","doi":"10.32462/0235-2508-2020-29-12-40-43","DOIUrl":"https://doi.org/10.32462/0235-2508-2020-29-12-40-43","url":null,"abstract":"Samples of flour from grain crops (wheat, rye) of the enterprise LLC «Zernoprodukt» of Minusinsk region were investigated in terms of quality. The tendencies of a decrease in the content of protein and sugar and an increase in the content in the process of the studied flour were revealed. It has been established that compliance with temperature parameters, sanitary standards and other required flour conditions at the enterprise requires the quality characteristics of flour throughout the entire storage period. It has been determined that changes in quality indicators are associated with enzymes in its composition, which cause natural biochemical processes.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79723816","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 : 2019-01-01DOI: 10.32462/0235-2508-2019-28-11-48-51
L. N. Fedyanina, V. Lyakh, E. O. Koptienko, E. S. Smertina
{"title":"Assessment of prospects and possible risks of application of red seaweed processing products as ingredients of bakery products","authors":"L. N. Fedyanina, V. Lyakh, E. O. Koptienko, E. S. Smertina","doi":"10.32462/0235-2508-2019-28-11-48-51","DOIUrl":"https://doi.org/10.32462/0235-2508-2019-28-11-48-51","url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75403720","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 : 2019-01-01DOI: 10.32462/0235-2508-2019-28-3-48-49
O. Perfilova
{"title":"Influence of apple and pumpkin powders on the quality of bread during storage","authors":"O. Perfilova","doi":"10.32462/0235-2508-2019-28-3-48-49","DOIUrl":"https://doi.org/10.32462/0235-2508-2019-28-3-48-49","url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74906519","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 : 2019-01-01DOI: 10.32462/0235-2508-2019-29-7-36-41
M. Kostyuchenko, V. M. Kodentsova, L. N. Shatnuk
{"title":"Enrichment of bakery products with micronutrients: international experience and new trends","authors":"M. Kostyuchenko, V. M. Kodentsova, L. N. Shatnuk","doi":"10.32462/0235-2508-2019-29-7-36-41","DOIUrl":"https://doi.org/10.32462/0235-2508-2019-29-7-36-41","url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81895823","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 : 2019-01-01DOI: 10.32462/0235-2508-2019-28-12-60-61
G. Zakladnoy, All-Russian Scientific
{"title":"Agrostrazh protects the grain from pests and saves it in the form of organic products","authors":"G. Zakladnoy, All-Russian Scientific","doi":"10.32462/0235-2508-2019-28-12-60-61","DOIUrl":"https://doi.org/10.32462/0235-2508-2019-28-12-60-61","url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"17 3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78162208","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 : 2019-01-01DOI: 10.32462/0235-2508-2019-28-9-64-67
Y. Nasyrova, M. Y. Kiseleva
{"title":"Study of the effect of hawthorn fruit on the quality and competitiveness of gingerbread","authors":"Y. Nasyrova, M. Y. Kiseleva","doi":"10.32462/0235-2508-2019-28-9-64-67","DOIUrl":"https://doi.org/10.32462/0235-2508-2019-28-9-64-67","url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"96 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83935123","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 : 2019-01-01DOI: 10.32462/0235-2508-2019-28-2-44-46
A. Markov, Yu. V. Markova, A. Romanov
{"title":"Assessment of methods for determining the volume of bakery products","authors":"A. Markov, Yu. V. Markova, A. Romanov","doi":"10.32462/0235-2508-2019-28-2-44-46","DOIUrl":"https://doi.org/10.32462/0235-2508-2019-28-2-44-46","url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"93 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83339702","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 : 2019-01-01DOI: 10.32462/0235-2508-2019-28-9-56-60
F. Khuzin, T. Yamashev, A. Kanarskiy, V. M. Gematdinova
{"title":"Comparison of quality indicators of bakery products baked by convection and electrocontact methods","authors":"F. Khuzin, T. Yamashev, A. Kanarskiy, V. M. Gematdinova","doi":"10.32462/0235-2508-2019-28-9-56-60","DOIUrl":"https://doi.org/10.32462/0235-2508-2019-28-9-56-60","url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83445033","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}
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