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Search results: 70 articles

Search string: bread physicochemical parameters

№	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	Ожилех П. К. , Окечукву К. Н. , Окечукву К. Н.	Value-Added Zobo Drink with Date Juice	53	3	2023
7	Янченко Е. В., Волкова Г. С., Куксова Е. В. , Вирченко И. И., Янченко А. В., Серба Е. М., Иванова М. И.	Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids	53	1	2023
8	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
9	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
10	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
11	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
12	Нугманов А. Х., Мещерякова Г. С., Лебедев В. А., Бородулин Д. М., Алексанян И. Ю., Соколова Е. В.	Thermophysical Parameters of a Semi-Finished Watermelon Product as an Object of Dehumidification	51	4	2021
13	Гурьев С. С., Попов В. С.	Properties of Starter Cultures Based on Non-Traditional Flours	51	3	2021
14	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
15	Бахчевников О. Н., Брагинец С. В.	Extrusion of Plant Raw Materials in Food Production: A Review	50	4	2020
16	Невская Е. В., Зуева А. Г., Беляев А. Г.	Extract and Powder of Epilobium Angustifolium in Bakery Products	50	1	2020
17	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
18	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
19	Буховец В. А., Ефимова Д. В., Давыдова Л. В.	New Production Technology for Nutritionally Enhanced Bakery Products	49	2	2019
20	Бутов А. В., Мандрова А. А.	Biochemical Indicators and Nitrates in Potatoes during Storage: Modern Cultivation Techniques	49	1	2019
21	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
22	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
23	Колодязная В. С., Шестопалова И. А., Кипрушкина Е. И., Рогозина Е. А., Головинская О. В.	Biomodification of Ostrich Meat Properties with Collagenase: Optimization of Technological Parameters	48	4	2018
24	Меледина Т. В., Давыденко С. Г., Головинская О. В., Шестопалова И. А., Морозов А. А.	New Yeast Strain in Baking Industry	48	4	2018
25	Маркова Ю. В., Марков А. С., Романов А. С.	Peculiarities of using steam-convection oven for production of bakery products	48	2	2018
26	Магомедов Г. О., Лобосова Л. А., Рожков С. А., Селина Н. А.	Selection of optimal parameters for obtaining whipped products from egg whites	48	2	2018
27	Зенькова М. Л., Дарья А. Б.	Wheat grain preparing for production of conserved food “Second course for lunch	48	2	2018
28	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
29	Сергазиева О. Д., Долганова Н. В.	Using food wraps based on gelatin to preserve food quality	48	1	2018
30	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
31	Болдина А. А., Сокол Н. В., Санжаровская Н. С.	USING RICE BRAN FOR FUNCTIONAL PURPOSE BREAD PRODUCTION TECHNOLOGY	47	4	2017
32	Короткий И. А., Сахабутдинова Г. Ф., Шафрай А. В.	ANALYSIS OF PARAMETERS INFLUENCING PERIOD OF VEGETABLE SEMI-FINISHED PRODUCTS FREEZING WITH COMBINED METHOD	46	3	2017
33	Донская Г. А., Асафов В. А., Андреева Е. А.	EFFECT OF FOOD ADDITIVES INTRODUCED INTO DAIRY DESSERT ON ANTIOXIDANT ACTIVITY OF BIOLOGICAL OBJECTS	43	4	2016
34	Лобасенко Б. А., Иванец В. Н., Сазонова Е. К., Стефанкин А. Е., Котляров Р. В.	MODELING OF CONTINUOUS MEMBRANE PLANT COMPLETED WITH APPARATUS FOR DIFFUSION LAYER REMOVING	42	3	2016
35	Стефанкин А. Е.	RESEARCH ON CONSTRUCTIVE AND TECHNOLOGICAL PARAMETERS OF MEMBRANE APPARATUS FOR COTTAGE CHEESE WHEY CONCENTRATION	42	3	2016
36	Скрипко О. В., Литвиненко О. В., Покотило О. В.	SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS	42	3	2016
37	Солодников С. Ю., Люшина Г. А., Маслова В. В.	THE STUDY ON HYPOGLYCEMIC EFFECT OF UNLEAVENED CRUSTLESS BREAD	42	3	2016
38	Бородулин Д. М., Невская Е. В., Киселев Д. И., Шлеленко Л. А., Потапова М. Н.	ANALYSIS OF CENTRIFUGAL SCREW MIXER OPERATION APPLYING MULTIPLE REGRESSION METHOD WHEN OBTAINING BAKER’S FLOUR MIX TO PRODUCE BAKERY PRODUCTS FOR SPORTSMEN	41	2	2016
39	Бородулин Д. М., Будрик В. Г., Шулбаева М. Т., Шафрай А. В.	DETERMINATION OF RATIONAL PARAMETERS OF THE DRUM MIXER OPERATION BASED ON THE REGRESSION ANALYSIS WHEN OBTANING THE DRY YOGHURT BASE	41	2	2016
40	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
41	Наумова Н. Л.	PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES	39	4	2015
42	Безносов Ю. В., Ердакова В. П., Позняковский В. М.	DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS	38	3	2015
43	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
44	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
45	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
46	Банникова А. В.	NEW SOLUTIONS FOR CREATION OF YOGURTS CONTAINING DIETARY FIBERS	34	3	2014
47	Погонец Е. В.	THE INFLUENCE OF DRY WHEATEN GLUTEN ON QUALITY OF TRITICALE-WHITE BREAD	33	2	2014
48	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
49	Евтухова О. М., Сафронова Т. Н.	TECHNOLOGY OF HYDROTHERMAL PROCESSING OF POWDER FROM SPROUTED WHEAT GRAIN	31	4	2013
50	Шушпанников А. С., Лобасенко Б. А., Котляров Р. В.	RESEARCH ON DESIGN AND OPERATION PARAMETERS OF ULTRAFILTRATION APPARATUS FOR SKIMMED MILK CONCENTRATION	30	3	2013
51	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
52	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
53	Давыденко Н. И.	THE DEVELOPMENT OF A COMPLEX ADDITIVE FOR BREAD ENRICHMENT WITH SELENIUM AND IODINE	28	1	2013
54	Тимофеев А. Е., Лобасенко Б. А., Котляров Р. В.	RESEARCH ON DESIGN PARAMETERS OF MEMBRANE APPARATUS WITH DIFFUSION LAYER REMOVING	27	4	2012
55	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
56	Макарова Н. В., Валиулина Д. Ф., Бахарев В. В.	USE OF SUMMER VARIETIES OF APPLES AS AN ANTIOXIDANT	25	2	2012
57	Литвинова Е. В., Большакова Л. С., Кобзева С. Ю., Киселева М. В.	TECHNOLOGICAL PARAMETERS OF PREPARATION FOR RAW MATERIALS FOR MANUFACTURE OF THE COMBINED FORCEMEATS WITH LAMINARIA	22	3	2011
58	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
59	Цыбикова Г. Ц., Инешина Е. Г., Хамханова Д. Н.	Improvement of Grain Bread Production Technology	19	4	2010
60	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
61	Менх Г. В., Разумникова И. С.	Study of Gelation Factors of Whe	19	4	2010
62	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
63	Дацук К. А., Князьков Е. И., Федосенков Д. Б., Ямпольский А. А., Федосенков Б. А.	The method of controlling the dosing and mixing processes on the basis of wavelet transforms	18	3	2010
64	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
65	Майтаков А. Л., Берязева Л. Н., Ветрова Н. Т.	Providing the quality of working elements of food machines by the development of information models of technological blocks	16	1	2010
66	Архипов А. Н.	Processed cheese products «Rada» and «Floris»	14	3	2009
67	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
68	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
69	Стабровская О. И., Романов А. С., Короткова О. Г.	The multicomponent mixes for production of bread	13	2	2009
70	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