SUSU Students Got Introduced to Free From Food Production Technology

On Saturday, April 21, a master class on innovative technologies in the field of bakery and pastry production was held at the SUSU School of Medical Biology. Students got introduced to Free From products.

“Today me and the students cooked gluten-free bread and muffins, non-yeasted buns and cheese buns which combine flour-free, non-yeasted and gluten-free production,” said Leonid Pervukhin, process engineer of IREKS – a company that became famous due to production of high-quality baking ingredients.

Gluten is a complex protein contained in wheat and the majority of grain crops. The more gluten in contained in flour, the better its baking properties are. Products which do not contain gluten are a part of a special diet for people suffering from Celiac disease – a disorder of digestion. Besides, gluten-free bakery products can be used in nutrition of healthy people. Nowadays this tendency becomes quite popular in Great Britain and the USA where such a diet becomes the new fashionable trend.

This is how gluten-free bread looks like

For the past 20 years, consumption of bread in Russia decreased for approximately two times. As of today, this decrease has stopped, and now redistribution is taking place. If consumption of traditional sorts of bread previously amounted 70-80%, today this number dropped to 50%. It gradually got substituted by other products including import products, for example, baguettes or toast bread.

Another popular tendency is refusal of yeast.

“Non-yeasted production is the market’s requirement. Products without yeast are in-demand on the market because some people think that yeasts are not healthy. But in fact this opinion is incorrect. Yeasts has always been used in bakery and pastry industry and their harmful effect on human organism was not detected. This is a marketing trick, a modern trend in the nutrition sphere,” explained the process engineer from IREKS.

“Today I’ve learned that products of IREKS company are so popular. Before that I didn’t even think that they are represented in Chelyabinsk, but it turned out that even Pervy Khlebokombinat (First Bakery) in Chelyabinsk is working with them. Until the today’s master-class I couldn’t even imagine that bread can be baked on the basis of starch and that technologies in production of gluten-free food are so much developed,” Elizaveta Medvedeva, a student of the School of Medical Biology, shared her emotions.

Cheese baked rolls are very tasty but very rich in calories

In Chelyabinsk, one of the IREKS’s partners is Ladya Commercial Firm, the official representative of the world’s and Russian leaders in producing bakery and pastry ingredients.

“We have been cooperating with Ladya for many years already. Our students undertake internships there. At that, they can not only master the skills in the sphere of technology. They can also undertake internships as sales managers for baking ingredients of pastry products; they can master fundamentals of economics in baking or pastry industry,” noted Natalia Naumova, Professor of the Department of Food and Biotechnology.

Students of the SMB could get to know the Ladya Firm a week earlier, on April 14, during a master class of the company’s leading process engineer, Oksana Rylskikh.