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IN RUSSIA
C O N T E N T S
1-2015
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 NIIHP (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 20.01.2015 • 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:
+7(916) 538-34-60
+7(916) 650-86-19
Advertising modules:
Accounting:
Nazarova Darya +7(916) 496-84-60
Implementation (subscription):
+7(915) 470-04-97
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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
ACTUAL PROBLEMS
Terentyev N.T., Semyonkina N.G. At the International
Conference «Modern Bakery 2014»
ECONOMICS AND MANAGEMENT
Chubenko N.T. Time to Streamline Delivery Conditions of
Bakery Products
Chertov E.D., Magomedov G.O., Zatsepilina N.P.,
Oseneva O.V., Cheshinsky V.L., Omelchenko O.M.
Economic Potential of the Baking Industry and Perspectives
of Innovative Technologies in the Voronezh Region
ENGENEERING AND TECHNOLOGY
Chernykh V.Y., Zhirnova E.V. Methodology of Rheological
Properties Management of Semi-Finished – Quality
Management of Bakery Products
Petrov N.Y., Drevin V.E., Kryuchkov E.I., Kryuchkova
T.E. The Use of Pectin as a Bread Improver of Triticale
Flour
Kuznetsova L.I., Surmach E.M., Zabaeva Z.P. Use of
Different Yeast Strains in Production Technology of Cakes
Made of Rye Flour
Grigoryeva I.V. How to Avoid Problems when Choosing a
Flour Supplier for Bakery and Confectionery Industries
INFORMATION AND EXHIBITIONS
Letter to the Editor
21th International Exhibition «Prodexpo-2014»
Libkin A.A. On the Stands of the XX Anniversary of Exhibition
«Modern Bakery 2014»
Terentyev N.T. Аn International Review of Dietary Bakery
Products Quality in 2014
17th International Exhibition «Ingredients Russia-2014»
Winners and Laureates of the Contest «Ingredient of the
Year 2014»
Akimova L.A. Cakes, Waffles, Biscuits, Gingerbread –
2014
Pastry in Baking Production
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