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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 56 articles
Search string: baking of bread
№ Authors Title Volume Issue Year
1 Минаков Д. В., Конева С. И., Егорова Е. Ю. Mycelial Biomass Enzymes of Cordyceps militaris and Lentinula edodes in Baking Technology 54 2 2024
2 Хвостов А. А., Хвостов А. А., Магомедов Г. О., Ряжских В. И., Ряжских В. И., Журавлев А. А., Магомедов М. Г., Плотникова И. В., Таратухин А. С. Microwave-Convective Processing of Whipped Bread: Mathematical Modeling 54 1 2024
3 Sukhov Maksim, Giro Tatiana, Kozlov Sergey, Ziruk Irina Raw Cured Poultry Meat Fortified with Bee Pollen: Biomedical Research on Laboratory Animals 53 4 2023
4 Ладнова О. Л. , Корячкина С. Я., Корячкин В. П., Большакова Л. С. New Technology of Functional Bakery Products 53 3 2023
5 Жаркова И. М., Росляков Ю. Ф., Иванчиков Д. С. Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production 53 3 2023
6 Крикунова Л. Н., Дубинина Е. В., Песчанская В. А., Ободеева О. Н. Acidification in Distillation Technology 52 4 2022
7 Магомедов Г. О., Хвостов А. А., Хвостов А. А., Журавлев А. А., Магомедов М. Г., Таратухин А. С., Плотникова И. В. Formation of Whipped Yeast-Free Bread Crumb with Intensive Microwave Convective Baking 52 3 2022
8 Вебер А. Л., Леонова С. А., Кондратьева О. В. Consumer Qualities and Potential Relevance of Dairy Alternatives from Domestic Beans and Peas 52 1 2022
9 Погорелов А. Г., Панаит А. И., Кузнецов А. Л., Молчанова Е. Н., Суворов О. А. , Суворов О. А. , Ипатова Л. Г. Effect of Electrochemically Activated Water on the Quality Indicators of Dough and Wheat Flour Products 52 1 2022
10 Руднев С. Д., Шевченко Т. В., Устинова Ю. В., Крюк Р. В., Иванов В. В., Чистяков А. М. Technology and Theory of Mechanically Activated Water in Bakery Industry 51 4 2021
11 Гурьев С. С., Попов В. С. Properties of Starter Cultures Based on Non-Traditional Flours 51 3 2021
12 Алехина Н. Н., Пономарева Е. И., Жаркова И. М., Гребенщиков А. В. Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread 51 2 2021
13 Невская Е. В., Зуева А. Г., Беляев А. Г. Extract and Powder of Epilobium Angustifolium in Bakery Products 50 1 2020
14 Невская Е. В., Тюрина И. А., Тюрина О. Е., Шулбаева М. Т., Потапова М. Н., Головачева Я. С. HEALTHY BAKERY COMPOSITE MIXES 49 4 2019
15 Бородулин Д. М., Зорина Т. В., Невская Е. В., Сухоруков Д. В., Черкашина Д. К. MIXING UNIT FOR PRODUCTION OF FLOUR BAKING MIXES WITH HIGH PROTEIN CONTENT 49 4 2019
16 Кондратьев Н. Б., Федорко К. В., Крылова Э. Н., Пестерев М. А., Осипов М. В. Gingerbread with Fruit Filling: Preservation Factor Assessment 49 3 2019
17 Смирнов С. О., Фазуллина О. Ф. Non-Traditional Raw Materials in Pasta Production of High Nutrition Value 49 3 2019
18 Буховец В. А., Ефимова Д. В., Давыдова Л. В. New Production Technology for Nutritionally Enhanced Bakery Products 49 2 2019
19 Бородулин Д. М., Зорина Т. В., Иванец В. Н., Невская Е. В., Тюрина О. Е., Борисова А. Е. Key Operation Parameters of the Vibration Mixer in the Production of Flour Baking Mixes 49 1 2019
20 Куценкова В. С., Неповинных Н. В., Лямина Н. П., Сенчихин В. Н. Recipe Development and Medical and Biological Evaluation of Bakery Products Fortified with Non-Traditional Vegetable Raw Materials 49 1 2019
21 Конева С. И., Егорова Е. Ю., Козубаева Л. А., Резниченко И. Ю. The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality 49 1 2019
22 Меледина Т. В., Давыденко С. Г., Головинская О. В., Шестопалова И. А., Морозов А. А. New Yeast Strain in Baking Industry 48 4 2018
23 Маркова Ю. В., Марков А. С., Романов А. С. Peculiarities of using steam-convection oven for production of bakery products 48 2 2018
24 Пономарева Е. И., Кривошеев А. Ю., Лукина С. И., Алехина Н. Н., Габелко Е. А., Агапов Б. Л. Breadsticks with enhanced nutritional value for salt-free nutrition 48 1 2018
25 Барышникова Н. И., Резниченко И. Ю., Вайскробова Е. С. DEVELOPMENT OF THE SAFETY MANAGEMENT SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS APPROACH AT WHEAT BREAD PRODUCTION 47 4 2017
26 Болдина А. А., Сокол Н. В., Санжаровская Н. С. USING RICE BRAN FOR FUNCTIONAL PURPOSE BREAD PRODUCTION TECHNOLOGY 47 4 2017
27 Солодников С. Ю., Люшина Г. А., Маслова В. В. THE STUDY ON HYPOGLYCEMIC EFFECT OF UNLEAVENED CRUSTLESS BREAD 42 3 2016
28 Болдина А. А., Сокол Н. В., Санжаровская Н. С. THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR 40 1 2016
29 Наумова Н. Л. PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES 39 4 2015
30 Безносов Ю. В., Ердакова В. П., Позняковский В. М. DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS 38 3 2015
31 Доценко С. М., Бибик И. В., Купчак Д. В., Обухов Е. Б., Грызлов В. М., Агафонов И. В. TECHNOLOGICAL APPROACH TO OBTAINING AND USING SOYBEAN SEED GERM FRACTION IN SPECIFIC FOODS 38 3 2015
32 Дорош А. П., Грегирчак Н. Н. ANTAGONISTIC PROPERTIES OF DOUGH SOUR WITH DIRECTED CULTIVATION AND EVALUATION OF MICROBIOLOGICAL CHARACTERISTICS OF BREAD PRODUCED ON ITS BASIS 37 2 2015
33 Пономарева Е. И., Алехина Н. Н., Бакаева И. А., Юнаковская Ю. В., Левшина Е. А. COMPARATIVE EVALUATION OF QUALITY OF SEMI-FINISHED GOODS FROM BIO-ACTIVATED WHEAT AND PRODUCTS ON THEIR BASIS 36 1 2015
34 Менх Л. В., Румянцева Е. Е. PROBLEMS OF SMALL ENTERPRISES OF THE BAKING INDUSTRY IN THE KEMEROVO REGION 36 1 2015
35 Погонец Е. В. THE INFLUENCE OF DRY WHEATEN GLUTEN ON QUALITY OF TRITICALE-WHITE BREAD 33 2 2014
36 Коршенко Л. О., Чижикова О. Г., Танашкина Т. В., Доценко С. М., Абдулаева Н. Н., Семенюта А. А. SUBSTANTIATION OF USING BUCKWHEAT MALT DURING BAKING IMPROVER DEVELOPMENT 32 1 2014
37 Тошев А. Д., Саломатов А. С. THE INVESTIGATION OF THE EFFECT OF THE COMPLEX ADDITIVE FOR HEAT TREATMENT OF MERINGUE 30 3 2013
38 Давыденко Н. И., Голуб О. В., Бурштыкова Т. Ю., Сафьянов Д. А. DEVELOPMENT AND RESEARCH OF INDICATORS OF QUALITY OF BAKERY PRODUCTS WITH THE RAISED NUTRITION VALUE 29 2 2013
39 Доценко С. М., Скрипко О. В., Кубанкова Г. В., Обухов Е. Б., Коршенко Л. О. GROUNDS FOR TECHNOLOGY OF PROTEIN CARBOHYDRATE FLOUR FROM SOYBEAN RAW MATERIAL BY-PRODUCTS 29 2 2013
40 Давыденко Н. И. THE DEVELOPMENT OF A COMPLEX ADDITIVE FOR BREAD ENRICHMENT WITH SELENIUM AND IODINE 28 1 2013
41 Еремина О. Ю. DEVELOPMENT OF TECHNOLOGY AND QUALITY EVALUATION OF THE CEREAL POWDER CAKES 25 2 2012
42 Чижикова О. Г., Тилиндис Т. В., Коршенко Л. О., Абдулаева Н. Н. THE DEVELOPMENT OF A POWDER SEMI-PROCESSED PRODUCT FOR BAKING PRODUCTION 25 2 2012
43 Богер В. Ю., Романов А. С., Мартыненко Н. С. SMALL PIECE BAKERY GOODS PRODUCTION TECHNOLOGY BASED ON PARTIALLY BAKED SEMI-FINISHED PRODUCTS 24 1 2012
44 Шмалько Н. А., Чалова И. А., Ромашко Н. Л. RHEOLOGICAL CHARACTERISTICS OF CARBOHYDRATE-AMYLASE COMPLEX OF BAKING MIXES WITH AMARANTH FLOUR 22 3 2011
45 Шмалько Н. А., Чалова И. А., Моисеенко Н. А., Ромашко Н. Л. Microstructure features and chemical composition of amaranth grain processing food products 20 1 2011
46 Цыбикова Г. Ц., Инешина Е. Г., Хамханова Д. Н. Improvement of Grain Bread Production Technology 19 4 2010
47 Супрунова И. А., Чижикова О. Г., Самченко О. Н. Linseed Flour as a Promising Source of Dietary Fiber for the Development of Functional Foods 19 4 2010
48 Магомедов Г. О., Пономарева Е. И., Рязанова Л. Ю., Прибыткова О. В. Study of Microstructure of Aerated Unleavened Dough for Bakery Goods of Prolonged Shelf-Life 19 4 2010
49 Стабровская О. И., Морозова Е. В., Короткова О. Г., Романов А. С. Research of influence of millet flakes on quality of bread from multicomponent mixes 17 2 2010
50 Мартыненко Н. С., Романов А. С., Богер В. Ю., Беккер М. А. The Use of the Device «Structurometer 1» for Testing Physico-mechanical Properties of the Crumb Formed during Bun Baking 17 2 2010
51 Киселев В. М., Григорьева Р. З., Зоркина Н. Н. The resource analysis of regional sources of white baker's flour 16 1 2010
52 Асмаева З. И., Дяченко Т. В., Скакунов А. Е., Варелас А. М. Perfection of technology of bakery products on a basis triticale torments with use of aromatic additives 13 2 2009
53 Сафьянов Д. А., Пехтерева А. А., Туксина К. С. Prospects of development of a baking production. An experimental substantiation to working out and an estimation of quality of bread, bakery and flour confectionery products of a functional purpose 13 2 2009
54 Стабровская О. И., Романов А. С., Короткова О. Г. The multicomponent mixes for production of bread 13 2 2009
55 Клиндухова Ю. О., Росляков Ю. Ф., Ильчишина Н. В., Шмалько Н. А., Курбанова Л. С. Influence of products of processing of hop on biotechnological properties baking yeast 12 1 2009
56 Щеколдина Т. В., Кудинов П. И., Бочкова Л. К., Сочиянц Г. Г. Influence the protein isolate from sunflower shrot on amino acids structure of bread 12 1 2009
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