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IN RUSSIA
C O N T E N T S
5-2014
Director General, Chief Editor
Olga PRESNYAKOVA
P R O M O T E R:
Executive Secretary Lyudmila Akimova
Chief Designer Alexander Zamaraev
Computer Formatted 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 23.06.2014 • Format 60х90 1/8.
Offset Printing • Printed by Ltd. Printing Salon CHANCE
© PISHCHEPROMIZDAT
ADDRESS OF PUBLISHING HOUSE:
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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
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Responsibility for the content of advertisements and announcements is an
advertiser
Editorial opinion not always coincide with views of the authors of articles
ACTUALPROBLEMS
ChubenkoA.N., ChubenkoN.T. InnovativeSolutions ofModern
BakeryProblems
ENGINEERING AND TECHNOLOGY
ChernykhV.Y., MaximovA.S. Principles of Batch Control
of Wheat Dough on Kneading Machines for Industrial Periodic
Action
MaklyukovV.I. Modeling of the Baking Process in Laboratory
and Industrial Furnaces
EyvinP.S., TurchaninovaT.P. On the Question of the Method
of Calculating the Aerodynamic Forcing Pneumatic
Installations
Veselova A.Y., Kostyuchenko M.N., Dremucheva G.F.,
Smirnova S.A. Influence of Fruit and Vegetable Powders on
Organoleptic Indices of Breadsticks
Timofeev V. «Polisom-F» – Natural Product
The First without «E», but Not the Last!
Kuznetsova L.I., Savkina O.A., Ivanova E.S., Usova L.V.,
Ternovskoy G.V. About Bread Growth of Molds
GrigoryevaI.V. 9 Reasons Why You Must Buy Flour «Belyaev-
skaya»
Adam Stech. Follow Up and Safety
of Food Products
ABROAD
LebedenkoT.E., IorgachevaE.G., KozhevnikovaV.O. Pros-
pects for the Use of Fruit Phytonutrients
in Breadmaking
Rakhmanov K.S. Bread Potato Blight and Method
of Preventing It
INFORMATION AND EXHIBITIONS
Bread of My Province
Healthy Eating: from Basic Researches to Innovative
Technologies
MalkinaV.D., Nikitin I.A., Smirnov V.G., KostyuchenkoM.N.
Prospects for the Development of Modern Bakery
Semyonkina N.G. Research Institute of Baking Industry
Continues to Conduct Workshopsfor Engineers
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