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Search results: 46 articles

Search string: Rich yeasted dough

№	Authors	Title	Volume	Issue	Year

1	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
2	Жаркова И. М., Росляков Ю. Ф., Иванчиков Д. С.	Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production	53	3	2023
3	Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Старовойтова О. В.	Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation	53	2	2023
4	Конева С. И., Захарова А. С., Мелёшкина Л. Е. , Егорова Е. Ю., Машкова И. А.	Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn	53	2	2023
5	Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Шибаева Н. Ф.	Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough	52	3	2022
6	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
7	Кузьмина С. С., Козубаева Л. А., Егорова Е. Ю., Кулуштаева Б. M., Смольникова Ф. Х.	Effect of Berry Extracts on Saccharomyces cerevisiae Yeast	51	4	2021
8	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
9	Юстратов В. П., Тимощук И. В., Горелкина А. К., Гора Н. В., Голубева Н. С., Остапова Е. В.	Effect of Water Contamination on the Preservation of Vitamins in Juices	51	3	2021
10	Гурьев С. С., Попов В. С.	Properties of Starter Cultures Based on Non-Traditional Flours	51	3	2021
11	Захарова Л. М., Горбунчикова М. С.	A New Synbiotic Fermented Dairy Product: Technological Production Features	51	1	2021
12	Иветич М., Горелкина А. К.	Reducing Water Contamination to Ensure the Quality and Safety of Food Products	50	3	2020
13	Горбачева М. В., Тарасов В. Е., Калманович С. А., Сапожникова А. И.	Ostrich Fat Production Using Electrolyzed Fluid	50	1	2020
14	Смирнов С. О., Фазуллина О. Ф.	Non-Traditional Raw Materials in Pasta Production of High Nutrition Value	49	3	2019
15	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
16	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
17	Меледина Т. В., Давыденко С. Г., Головинская О. В., Шестопалова И. А., Морозов А. А.	New Yeast Strain in Baking Industry	48	4	2018
18	Романчиков С. А.	Ultrasound and Infrared Radiation in Pasta Production	48	3	2018
19	Губаненко Г. А., Пушкарева Е. А., Речкина Е. А., Иванец Г. Е.	FORMULATION DEVELOPMENT AND QUALITY EVALUATION OF ENRICHED CAKE	45	2	2017
20	Старшов Д. Г., Седелкин В. М., Старшов Г. И.	RESEARCH AND DEVELOPMENT OF A VACUUM DOUGH MIXER	45	2	2017
21	Винограй Э. Г., Захарова Л. М., Плосконосова Е. А.	SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY	45	2	2017
22	Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И.	CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS	41	2	2016
23	Винограй Э. Г., Захарова Л. М., Плосконосова Е. А., Храпцова Т. А.	SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY	41	2	2016
24	Табаторович А. Н., Резниченко И. Ю.	TECHNOLOGY AND QUALITY ESTIMATION OF MARSHMALLOW ENRICHED WITH ORGANIC IODINE	40	1	2016
25	Наумова Н. Л.	THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK	40	1	2016
26	Окусханова Э. К., Асенова Б. К., Ребезов М. Б., Омаргалиева Н. К., Есимбеков Ж. С.	AMINOACID COMPOSITION OF PÂTÉ BASED ON MARAL MEAT AND PROTEIN ENRICHER	39	4	2015
27	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
28	Захаренков В. В., Трихина В. В., Спиричев В. Б.	EXPERIMENTAL BACKGROUND FOR THE USE OF «GOLDEN BALL» DRINK INAFTER-SHIFT REHABILITATION OF WORKERS OF ALUMINIUM PRODUCTION	37	2	2015
29	Наумова Н. Л.	DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION	36	1	2015
30	Попова Д. Г., Титоренко Е. Ю., Позняковский В. М.	INVESTIGATION AND DEVELOPMENT OF CONSUMER PROPERTIES OF BALSAM BASED ON LOCAL RAW MATERIALS	36	1	2015
31	Потапова К. В., Бакуменко О. Е.	STUDY OF DRY MIXING AND SUBSTANTIATION OF CHOICE OF FLAVORS FOR PRODUCTION OF PROTEIN-RICH SPORTS NUTRITION PRODUCTS	36	1	2015
32	Сафронова Т. Н., Евтухова О. М., Макарова М. И.	NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN	33	2	2014
33	Галиева А. И., Резниченко И. Ю., Иванец Г. Е.	SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE	33	2	2014
34	Наумова Н. Л., Позняковский В. М.	ON THE EFFECTIVE FORTIFICATION OF SELENIUM-ENRICHED BAKERY PRODUCTS	32	1	2014
35	Давыденко Н. И.	THE DEVELOPMENT OF A COMPLEX ADDITIVE FOR BREAD ENRICHMENT WITH SELENIUM AND IODINE	28	1	2013
36	Каленик Т. К., Чернышева И. В.	COMPLEX SYSTEM OF FOODSTUFF QUALITY AND SAFETY ASSESSMENT USING INFORMATION TECHNOLOGIES	27	4	2012
37	Наумова Н. Л.	CONSUMER CONFECTIONERY PREFERENCES FOR CITIZENS OF CHELYABINSK	27	4	2012
38	Табаторович А. Н., Степанова Е. Н.	DEVELOPMENT AND QUALITY EVALUATION OF PUMPKIN MARMALADE ENRICHED WITH ASCORBIC ACID	27	4	2012
39	Фролова Н. А., Резниченко И. Ю., Иванкина Н. Ф.	TECHNOLOGY AND EVALUATION OF HARD-BOILED SWEETS ENRICHED WITH BIOLOGICALLY ACTIVE PLANT AND ANIMAL RAW MATERIALS EXTRACTS	27	4	2012
40	Фролова Н. А., Резниченко И. Ю., Иванкина Н. Ф.	CONSUMER PREFERENCES OF BLAGOVESHCHENSK, AMUR REGION FOR CARAMEL ENRICHED BIOLOGICALLY ACTIVE SUBSTANCES FROM PLANT AND ANIMAL MATERIALS	25	2	2012
41	Бурштыкова Т. Ю., Голуб О. В., Жукова О. В.	QUALITY INDICES OF FRUIT CONFITURES	25	2	2012
42	Ребезов М. Б., Наумова Н. Л., Кофанова М. Ю., Выдрина Н. В., Демидов А. В.	ON THE POSSIBILITY OF ENRICHING BAKERY PRODUCTS WITH FUNCTIONAL INGREDIENTS	24	1	2012
43	Сафронова Т. Н., Ермош Л. Г., Березовикова И. П.	TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT	24	1	2012
44	Гурьянов Ю. Г., Васильева О. А., Позняковский В. .	DEVELOPMENT AND ESTIMATION OF QUALITY OF THE ENRICHED DRAGEE FOR CORRECTION OF WOMEN HEALTH	23	4	2011
45	Степанова Е. Н., Табаторович А. .	Possibility of using succinic acid in the technology of marmalade manufacture	17	2	2010
46	Давыденко Н. И., Коньшина О. А., Горников Н. В.	Тhe Analysis of the factors influencing on goodmovement of baking yeast enriched by iodine	13	2	2009