The development of gluten - free sourdough bread technology with rowan powder

ArticleA new form of technology was developed which focussed on gluten - free bread with gluten - free sourdough and rowan powder (from the botanical species Sorbus aucuparia ). This new form of technology allows organoleptic characteristics to be improved, along wit h structure, texture, microbial spoilage resistance, and the shelf life of gluten - free bread. The gluten - free dry microbial composition with lactic acid bacteria was developed as a starter for sourdough. The lactic acid bacteria, L. brevis E38 , was experim entally selected for dry microbial composition on the basis of its antagonistic activity against ropy bread disease pathogens ( B. subtilis and B. licheniformis ). The dependence was revealed of the accumulation of acetic acid and lactic acid in the sourdoug h on the microbial composition during fermentation. A gluten - free sourdough technology was developed which involved a new starter, rice, and soy flour at a ratio of 0.2:2:1. It was shown that the use of soy protein slows down the fermentation process in th e sourdough. An increase – in acidity levels of between 7.5 – 9.5 times higher in the dough with sourdough and rowan powder when compared to dough without sourdough. Sourdough usage allowed compressibility of the crumb to be increased by between 1.8 – 2 times, with a specific volume of 19.0% and a porosity of 9.8% and 11.5%, and for the sensory characteristics to be improved as perceived by consumers. It was proved that microbial composition with a lactic acid bacteria, L. brevis E38 , inhibits ropy disease and mould development in bread. The results of the present study showed that the addition of sourdough and rowan powder can be used to improve the quality of gluten - free bread

Rowan powder based acidifying additive acidifying additive - an alternative to sourdough in the rye-wheat bread production

Rye is an important part of the cereal food culture in the Russia and Nordic, Baltic and Eastern European countries. Rye bread is often made of whole-grain flour using long-time sourdough. In Russia, rye bread began to be produced less and less often due to the complexity and duration of its technology. Therefore, the development of fast, natural and safe technologies is relevant. The aim of the research was to develop a nutritional acidifying additive based on plant materials (rowan powder, botanical species Sorbus aucuparia) for accelerated rye-wheat bread technology. With an increase in the new plant additive dosage above 3.5%, the dough lifting capacity deteriorated. The bread specific volume and the crumb compressibility deteriorated when additive dosage was higher than 3.5%. It all may be due to the acidity suppression of yeast activity in the dough. Taste and smell was also better in bread with new additive due to the rowan powder chemical composition. The optimum dosage of new additive rowan powder in rye-wheat bread formulation was 3.5% by weight of the flour. Usage of new additive with 0.1% of sodium diacetate allowed slowing down moulding. New acidifying with rowan powder allowed to create accelerated rye-wheat bread technology and to get bread with high consumer properties

V. G. Groman and the Transition to a Planned Economy in the USSR in the 1917-1930s

The question of the initial stage of the creation and functioning of a planned economy in the USSR is considered. The novelty of the study is seen in the analysis of the professional activities of the famous economist V. G. Groman, who first proposed the idea of centralized planning of the economy of Soviet Russia. The results of a study of the views of V. G. Groman are presented, with a refinement and addition of a number of facts of his biography: activities in 1917, expert work in the State Planning Commission and the board of the Central Statistical Office of the USSR. The question is raised about the fate of V. G. Groman in connection with criticism of his theory and subsequent arrest. The contribution of V. G. Groman to the scientific formulation of statistical work, as well as his socialist views, is evaluated. The question about the development of control figures as the first attempt to create an annual plan and the analysis of the “Gromanov concept” of the Soviet national economy as a whole has been raised. Attention is paid to the activities of a number of Soviet economists and to the identification of the interconnections between them and their colleagues in emigration, manifested in works and correspondence. A review of various approaches to planning and the creation of new methods and theories of planning in the works of V. G. Groman, S. G. Strumilin and S. N. Prokopovich is carried out

Accelerated technology of rye bread with improved quality and increased nutritional value

ArticleAccelerated bakery technologies do not always ensure high bread quality. The taste and smell of bread is less pronounced when compared with the traditionally prepared bread and it is quickly subjected to microbial spoilage. The aim of the research was to develop an improved composite mixture for the accelerated technology of rye bread, which would improve its quality, nutritional value, extend shelf life and microbiological stability. Rowan powder (botanical species Sorbus aucuparia) as unconventional raw ingredients of high nutritional and biological value was used. Rowan powder has high acidity (40 degrees or 5.7% in terms of malic acid) and contains a wide range of organic acids, including volatile acids (2–3%) and preservative acids (such as sorbic acid), as well as other micro- and macronutrients. New acidifying additive with rowan powder was created. The optimal dosage of rowan powder in the new acidifying additive by 13% per 100 kg of flour allows bread making with higher specific volume, acidity and porosity of the crumb compared with the control sample. The research proves that rowan powder usage in the accelerated bread technology improves its organoleptic and physico-chemical indicators and also increases the content of dietary fiber, vitamins and minerals. The content of fibers in custard bread with rowan powder was 1.85 times higher than in the control sample. The rowan powder usage has a positive effect on the preservation of bread freshness during its storage. The rowan powder usage slows down the custard bread mould disease

Limitations of the classical phase-locked loop analysis

Nonlinear analysis of the classical phase-locked loop (PLL) is a challenging task. In classical engineering literature simplified mathematical models and simulation are widely used for its study. In this work the limitations of classical engineering phase-locked loop analysis are demonstrated, e.g., hidden oscillations, which can not be found by simulation, are discussed. It is shown that the use of simplified dynamical models and the application of simulation may lead to wrong conclusions concerning the operability of PLL-based circuits

The process of regionalization of the state-territorial structure in modern european countries : constitutional and legal forms

Purpose: The paper attempts to identify the constitutional and legal forms of the regionalization process on the example of individual European countries. Design / Methodology / Approach: The authors put forward a hypothesis according to which each type of regionalization of the state-territorial structure ends with the adoption of the relevant normative legal act of constitutional significance. Findings: As a result of the study, the authors concluded that each type of regionalization process is accompanied by the adoption of an appropriate regulatory legal act. Given the fact that regionalization is inextricably linked with the state structure, it as an internal process of changing the constitutional and legal status of territorial units. Practical implications: Authors' development could be applied to improve the legal framework of Russia and European countries. Originality/Value: The contribution of the article is the authors' comprehensive approach in studying the regionalization concept, applying the historical, legislative and territorial background.peer-reviewe