ЭлБиб

5 / 48

ХЛЕБОПЕЧЕНИЕ РОССИИ 6/2013
3
IN RUSSIA
C O N T E N T S
2-2014
Director General, Chief Editor
Olga PRESNYAKOVA
P R O M O T E R:
Executive Secretary Lyudmila Akimova
Chief Designer Alexander Zamaraev
CorrectorGalina Bryzgunova
Press Photographer Vladimir Zamaraev
Computer Formatted Elena Romanova, Valentina Topilina
Scientific-and-Production Magazine
Established by the Russian Union of Bakers inMarch 1996
Ghief Editor Anatoliy KOSOVAN,
Doctor of Economics, Academician RAN (Russia)
Deputy Сhief Editor Nikolay CHUBENKO,
Chief Specialist GOSNIIHP (Russia)
EDITORIAL BOARD:
Olga Ilyina, Doctor of Technical Science, International Industrial Academy
(Russia)
Mikhail Kovalenko, Candidate of Technical Science, State Scientific
Research Institute of Baking Industry (Russia)
Marina Kostyuchenko, Candidate of Technical Science, State Scientific
Research Institute of Baking Industry (Russia)
Lina Kuznetsova, Doctor of Technical Science, St. Petersburg Branch
of State Scientific Research Institute of Baking Industry (Russia)
Irina Matveeva, Doctor of Technical Science, Moscow State University
of Food Production (Russia)
Olga Presnyakova, Candidate of Technical Science,
Publishing House Food Industry (Russia)
Sergey Seregin , Doctor of Economics Science, Moscow State University
of Technology and Management named by K.G. Razumovskiy (Russia)
Sergey Khrabrov, Candidate of Economics Science, State Scientific
Research Institute of Baking Industry (Russia)
Tatyana Tsiganova , Doctor of Technical Science,
Research Institute of Baking Industry (Russia)
Valeriy Chernyh, Doctor of Technical Science, State Scientific Research
Institute of Baking Industry (Russia)
Lyudmila Shatnyuk, Doctor of Technical Science, Institute of Nutrition
(Russia)
Art Requirements
The format of the page before cutting 215 х 300mm
The format of the pageafter cutting 210 х 290 mm
Usable area 185 х 263 mm
1/2 of the page: horizontal 185 х 130 mm
vertical 90,5 х 263mm
1/3 of the page: horizontal 185 х 85mm
vertical 59 х 263mm
1/4 of the page: vertical 90,5 х 130mm
1/8 of the page: horizontal 90,5 х 63mm
File Formats: tif (300 dpi, СMYK), eps, ai, cdr (CMYK, text to curves)
Signed in Print 18.02.2014 • Format 60х90 1/8.
Offset Printing • Printed by Ltd. Printing Salon CHANCE
© PISHCHEPROMIZDAT
ADDRESS OF PUBLISHING HOUSE:
18 Panfilova St, bldg. 3, Moscow, 125080 («Sokol» metro station)
Tel/fax+7(499) 750-01-11*68-98
Secretariat, editors:
Shakirova Elena Tel/fax+7(499) 750-01-11*68-98
+7(916) 969-61-36
Advertising, exhibitions, conferences:
Zolotareva Svetlana +7(916) 538-34-60
Kopytina Galina +7(916) 650-86-19
Advertising modules:
Gizzieva Daniya
Accounting:
Nazarova Darya +7(916) 496-84-60
Implementation (subscription):
Volkova Lyudmila +7(915) 470-04-97
4
7
12
14
16
18
21
23
26
28
32
34
35
38
40
42
Responsibility for the content of advertisements and announcements is an
advertiser
Editorial opinion not always coincide with views of the authors of articles
Address of the Russian
Union of Bakers:
26a, B.Cherkizovskaya St,
Moscow, 107553
Tel/fax: +7(499)161-21-81,
161-42-73;
Tel: +7(499)161-53-84,
161-41-44
E-mail:
ECONOMICS AND MANAGEMENT
Chubenko N.T. Manufacture of Bakery Products in 2013.
Results - Statistics and Evaluation
Shaposhnikov I.I. Questions of Forecasting of Bakery
Market
Shortly about Important
ENGINEERING AND TECHNOLOGY
Improving Equipment, Reviving Traditional Quality of Bread
Dyomin I. Modernity at the Service of Traditions
Schegolyova I.D.,MoyseyakM.B. Application of Green Tea
in the Technology of Wheat Bread Production
Dubrovskaya N.O., Kuznetsova L.I., Savkina O.A.,
Parakhina O.I. Influence of the New Acidifying Mixture on
the Quality of Rye-Wheat Bread, Produced by Accelerated
Technology
Tsyganova T.B., SemyonkinaN.G., Babin A.Y., Prosvirina
A.G., Dimitrenko Y.V. Use of Crushed Edible Fukus in the
Technology of Bread Production from a Mixture of Rye and
Wheat Flour
Zharkova I.M., Klikonos A.A., Miroshnichenko L.A.
Ground Almonds (Chufa) Prescription Component for Fine
Bakery Wares
Sokol O.V., Chechina O.N., Zimichev A.V. Analysis of
Baking Compressed Weast and the Main Factors, Affecting
on the Quality of Commodity Yeasts
ABROAD
Melikov A.G. Rationale and Design Parameters of the Device
Operating Mode for Dough, Made of Rice Flour
INFORMATION AND CHRONICLE
Chubenko N.T. Bread - is Our Love
Akimova L.A. In the Spotlight – Milling Industry
Ingredients Russia: ProvenWay to the RussianMarket of Food
Ingredients
Exhibition RosUpack: Innovative Engineering and Design
Solutions in the Packaging Industry
Dracheva L.V. Conference at RosUpack-2013
Электронная Научная СельскоХозяйственная Библиотека