Research . Technology

Development of starch-protein composition for gluten-free bakery products	12 сентября 2023
Flax and lentils in processing products of composite grain mixtures	12 сентября 2023
The effect of starter cultures on the nutritional value of bakery products and the content of biologically active substances	12 сентября 2023
Methodology for substantiating the main structural elements of a conveyor baking oven and its operational characteristics	05 августа 2023
Modeling of organoleptic quality indicators recipes for chickpea bread with the addition of psyllium	05 августа 2023
Method for determining the conditions of thermal spontane-ous combustion of substances and materials (including plant ori-gin) in the new edition of the standard GOST 12.1.044–2018	05 августа 2023
By – products of millet processing are promising sources of biologically active substances	05 августа 2023
Adaptation of the infrared spectroscopy method (NIR) for determining the mass fraction of protein and moisture in bakery products	05 августа 2023
Husking buckwheat grains using a husker with abrasive discs	17 июля 2023
Using the semi-finished product from the fruits of small-fruited apples of Кrasnoyarsk region in the technology of apple-grain bread production	17 июля 2023
Bread in children nutrition: realized and unrealized opportunities	17 июля 2023
The influence of the method of cooking grain bread on its elemental composition and phytin content	17 июля 2023
Chickpea bread	17 июля 2023
Marine green algae is a potential source of innovative food ingredients	17 июля 2023
Investigation of the effect of a starter composition based on a heterofermentative strain of lactic acid bacteria on the quality of rye sourdough	17 июля 2023
Nutritional value and anti-nutritional factors of whole grain ingredients for the production of bakery products	17 июля 2023
Development of the technology of macarons cakes based on hemp protein	07 июня 2023
Classification of the technological properties of wheat according to hardness	07 июня 2023
Brazzein as an alternative to sugar and synthetic sugar substitutes: systematic overview	07 июня 2023
The effectiveness of the use of sprouted flax seeds in the production of bakery products	07 июня 2023
Research of freezing and defrosting processes in the production of bread from wheat-triticale semi-finished products of high degree of readiness: a systematic review	07 июня 2023
Modern taxonomy and diversity of sourdough lactobacilli	07 июня 2023
Modern sourdough starter microbial compositions for bread making	10 мая 2023
Producing flakes of increased biological value from soybean grain	10 мая 2023
Forecasting the degree of contamination of bakery products under the conditions of the use of poisonous substances	10 мая 2023

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