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Search results: 17 articles
Search string: Wafer dough
| № | Authors | Title | Volume | Issue | Year |
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| 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 | Гурьев С. С., Попов В. С. | Properties of Starter Cultures Based on Non-Traditional Flours | 51 | 3 | 2021 |
| 10 | Захарова Л. М., Горбунчикова М. С. | A New Synbiotic Fermented Dairy Product: Technological Production Features | 51 | 1 | 2021 |
| 11 | 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 |
| 12 | Меледина Т. В., Давыденко С. Г., Головинская О. В., Шестопалова И. А., Морозов А. А. | New Yeast Strain in Baking Industry | 48 | 4 | 2018 |
| 13 | Романчиков С. А. | Ultrasound and Infrared Radiation in Pasta Production | 48 | 3 | 2018 |
| 14 | Старшов Д. Г., Седелкин В. М., Старшов Г. И. | RESEARCH AND DEVELOPMENT OF A VACUUM DOUGH MIXER | 45 | 2 | 2017 |
| 15 | 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 |
| 16 | Сафронова Т. Н., Евтухова О. М., Макарова М. И. | NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN | 33 | 2 | 2014 |
| 17 | Сафронова Т. Н., Ермош Л. Г., Березовикова И. П. | TECNOLOGY OF RICH FERMENTED GOODS WITH REDUCED YEAST CONTENT | 24 | 1 | 2012 |