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IN RUSSIA
C O N T E N T S
6-2015
Director General, Chief Editor
Olga PRESNYAKOVA
P R O M O T E R:
Executive Secretary Lyudmila Akimova
Chief Designer Tatiana Hromova
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 01.12.2015 • 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
ACTUAL PROBLEMS
Kosovan A.P., Shaposhnikov I.I. Problems and Prospects
for the Implementation of Innovative Development of the
Baking Industry
ECONOMICS AND MANAGEMENT
Chubenko N.T. Production Volumes and Assortment of
Bakery Products in Russia in 2014
ENGENEERING & TECHNOLOGY
Grigoryeva I.V. 9 Reasons Why You should Buy Flour
«Belyaevskaya»
Libkin A.A., Kostin V.F. Dosing of Liquid Semis with
Continuous Dough Preparation
Kachmazov G.S., Bagaeva U.V. Activation Method of
Lactic Fermentation Starter for Rye Bread and Rye-Wheat
Varieties
Safronova T.N., Evtukhova O.M., Dementyeva Z.N.
Development of technology a yeast sponge dough with
reduced content of yeast using inulin-containing raw
materials
BozhkoS.D., ErshovaT.A., ChernyshevaA.N., Vasilenko
I.A. Development of Functional Bakery Products with Flour
from Cereals and Flax Seeds
GrekovaA.V.TechnologicalSolutionstoFacilitatetheExtension
of Fresh Buns Bakery Products of Long-Term Storage
Savkina O.A., Kuznetsova L.I., Krasnikova L.V.,
Dubrovskaya N.O., Parakhina O.I. Influence of Gluten-
Free Raw Materials Microflora and Rowan Powder on the
Development of the Finished Products Potato Disease
TsyganovaT.B., Smirnov S.O. Preliminary ActivitiesCarried
out Within the Framework of the Implementation of HACCP
at the Baking Enterprises as the Basis of Quality and Safety
of Products
Chernykh V .Y. The Principles of Pasta Quality
Management
Index of Articles, Published in the Journal «Baking in Russia»
in 2015
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