Sidorenko G.A., Popov V.P., Zinyukhin G.B., KhaninaT.V., Maneyeva E.Sh.
ELECTROCONTACT BAKING OF THE BISCUIT [№ 9 ' 2015]
Almost all kinds of pastries are baked by the radiation and convective way. Delaying and stopping of the pastry volume of the test preparation during baking result in the crust formation on the surface of the flour product. During traditional baking the activity of enzymes and various biologically active compounds decreases. Besides, over the high temperature the crust of the flour product accumulates the products of the fats polymerization, polycyclic aromatic carbohydrates, various oxide substances that reduces the nutrition and the biological value of the finished products. In this regard, baking ways, at which crust isn't formed, are of special interest. The influences of various parameters on the finished product quality and the process of electrocontact baking are also of interest, in particular the influence of various dosages of flour on the indicators of the biscuit quality, and also the temperature and the volume of the biscuit during baking. The change of the substances amount entering the compounding will allow to give an assessment to the prospects of this or that application for the biscuit. The traditional radiation and convective baking is characterized by the high-temperature impact on the baked preparation that leads to the decrease in nutrition and biological value of the products. Baking products by the electrocontact way it is possible to reduce the loss of the useful compounds that increases the nutrition and the biological value of the finished products. According to the researches of the technology of the biscuit making baked by the electrocontact way it was revealed that the increase in flour dosages intensifies the process of electrocontact baking for the biscuit. The increase in flour dosages leads to the increase in elasticity and the improvement of organoleptic and physical and chemical properties of the biscuit (the complex indicators increase of organoleptic and physical and chemical properties).
Sidorenko G.A., Popov V.P., Zinukhin G.B., Yavkina D.I., Mezhueva L.V.
ELECTROCONTACT BAKING OF GRAIN BREAD WITH THE ADDITIVE OF MILLET FLOUR [№ 4 ' 2015]
During baking the biological values of bakery products considerably decreases, that reduces a positive effect from the additives introduction of biologically active additives, in particular, containing in millet flour. It is possible to reduce the loss of biological value and increases the nutritional and biological value of final products, baking bakery products with the biologically active additives by the electrocontact method. Consequently the researches of the technology of the grain bread making with the additive of millet flour baked by the electrocontact way it was revealed that the dosage increase of millet flour leads to the acidity increase of the grain semi-finished product during fermenting. The dosage increase of millet flour leads to the process acceleration of electrocontact baking. The influence of the millet flour additive on the acidity and the humidity of final grain bread wasn't established. The introduction to 20% of millet flour into the receipt of grain bread leads to the porosity increase of final products, and further increase — to the decrease. The crumb of grain bread gets yellow coloring and millet taste with the introduction of millet flour. White thin coating appears on the surface of grain bread at the introduction of more than 20% of millet flour, bread gets bitterish taste at the dosage increase of millet flour.
Popov V.P., Sidorenko G.A., Biktimirova G.I, Zinyukhin G.B., Krahmaleva T.M.
ELECTROCONTACT BISCUIT PASTRIES WITH PARTIAL REPLACEMENT OF FLOUR STARCH [№ 6 ' 2014]
Studies the influence replacement of flour, a member of the recipe of the cake, starch in the process of electrocontact baking and quality of finished products. The proposed system of quality assessment biscuit Ek-baking-based, integrated indicators organoleptic and physical-chemical properties of the finished products.
Yavkina D.I., Sidorenko G.A., Popov V.P., Zinukhin G.B., Krasnova M.S.
RESEARCH OF TECHNOLOGICAL PARAMETERS INFLUENCE ON THE QUALITY OF GRAIN BREAD BAKED BY ELECTROCONTACT METHOD [№ 3 ' 2014]
The researches of technological parameters influence on the quality of grain bread baked by electrocontact (EC) method were carried out. The authors established that peeling, duration of grain soaking, crushing extent and fermentation duration of grain semi-finished products influence on grain bread quality of EC baking.
Krasnova M.S., Sidorenko G.A., Popov V.P., Zinyukhina A.G., Zinyukhin G.B.
ELECTRICAL CONTACT BAKING BREAD AS OBJECT OF AUTOMATION [№ 1 ' 2013]
The paper presents research results of theoretical and practical aspects of electrical contact baking. The authors showed research results of kinetics of the electrical contact (EC) baking, in particular: the change of current, temperature, porosity, volumetric and gravimetric yields, chemical composition (proteins and carbohydrates), the intensity of formation of carbon dioxide, as well as pressure in baking chamber during baking. Also worked out the parametric scheme of EC baking required to create system of automated control. Conducted on the basis of this scheme the three-factor experiment allowed to determine the range of optimal values of control parameters, allowing to obtain high-quality product.
Solopova V.A., Popov V.P., Sidorenko G.A., Zinyukhina A.G., Zinyukhin G.B., Vasilevskaya S.P.
STUDY OF A CHANGE OF ALIMENTARY PRODUCTS'FORMULATION AS AN IMPROVING FACTOR OF TECHNOLOGY'S SECURITY [№ 9 ' 2012]
On the basis of experimental study, we suggested a way of the replacement of the part of the flour for the pumpkin paste to not only improve the security of technology, but also to get a high quality product. We evaluated the physicochemical properties of pasta with the help of the developed complex index of quality; we carried out an assessment of organoleptic characteristics by the method of an expert assessment and determined the complex index of the quality of one of the production's stages.
Sidorenko G.A., Popov V.P., Zinyukhin G.B., Yalaletdinova D.I., Zinyukhina A.G.
ELECTROCONTACT ENERGY DRIVE FOR BAKING BREAD [№ 1 ' 2012]
This article contains information about the features of different ways of energy drive, used in baking. Particular attention is paid to electrocontact energy drive, as a method of baking, which allows to t maximally preserve the useful properties of raw materials, which has the lowest glycemic index and reducing the formation of undesirable substances indigestible by the human body joints.
Yalaletdinova D.I., Sidorenko G.A., Popov V.P.
OPTIMIZATION OF TECHNOLOGICAL PARAMETERS AND EVALUATION OF ENVIRONMENTAL FRIENDLINESS OF CORN BREAD PRODUCTION BAKED BY ELECTROCONTACT METHOD [№ 12 ' 2010]
The study presents optimization of technological parameters of corn bread production baked by electrocontact method. Based on the results of two-factor experiment, regressional relationships were obtained showing dependency of complex factor of organoleptical properties, complex factor of physicochemical properties, complex factor of biological value of corn bread baked by electrocontact method from grain mass size modulus and duration of grain semiproduct fermentation. The study covers evaluation of environmental friendliness of corn bread production baked by electrocontact method in comparison with corn bread of traditionally radiative-convective baked goods.
Zheldak V.I., Sidorenkov V.M., Sinitsin M.G., Ladonina N.N.
STUDYING AND APPRAISAL OF PINY AND LARCH PLANTATIONS RECOVERY IN THE CENTRAL-EUROPEAN PART OF SOUTHERN-TAIGA FOREST REGION ON THE EXAMPLE OF KOSTROMA REGION [№ 6 ' 2009]
DEPUTIES FROM URAL IN DUMA OF THE FIRST RUSSIAN REVOLUTION [№ 2 ' 2006]
Specificity of regional representation, content of ideological and tactical purposes of Ural deputies, their work in the first "Parliament" of Russia, attitude of local society to it and to work of elected deputies are analyzed in this article.
[№ 11 (app.1) ' 2005]
Malyshkina V.A., Zinyukhin G.B., Belova A.G., Sidorenko G.A., Popov V.P.
UNCONVENTIONAL RAW MATERIAL USE FOR PASTA PRODUCTION [№ 2 ' 2004]
G. A. Sidorenko, V. L. Kasperovich, V. P. Popov
ELABORATION OF NEW MEDICINE-PROPHYLACTIC BAKERY PRODUCTION TECHNOLOGY [№ 3 ' 2001]
This article deals with elaboration on technology of medicine-prophylactic crestless brad, produced by E-K-method of power supply. The authors show the expediency of special additions to the formula, extending the medicine-prophylactic characteristics of the crustless bread. A complete set of normative documents for technology and equipment was approved according to a set form.
Sidorenko G., Popov V., Kasperovitch V.
THE INVESTIGATION THE BAKING DISTINCTIONS OF THE CRUST-FREE BREAD ON THE BASIS OF THE SYSTEM APPROACH [№ 1 ' 1999]
This article represents the results of investigation in improving the production technology of the crust-free bread by means of electrocontact baking method. Optimal technological conditions of bread making are given. The article describes the results of studying kinetics of electrocontact baking process. The chemical compound of different bread kinds was also investigated. The biological expertise was carried out and the optimal conditions for storing the crust-free bread were established.
|Sergey Aleksandrovich |