Research . Technology

An innovative method for analyzing the thermophysical process of baking rye-wheat bread from frozen semi-finished products of high degree of readiness with the addition of yagel	03 сентября 2024
Substantiation of technological approaches to the production of flour confectionery products with increased biological value	03 сентября 2024
The influence of the nature of the actuation of the executive mechanisms for dosing accuracy	03 сентября 2024
Scoring of organoleptic properties craft baguette	03 сентября 2024
Study of the effect of plant-based raw materials on the resistance of bread to microbial spoilage	03 сентября 2024
The use of cedar cake in the production of cookies	30 июля 2024
Theoretical and experimental studies of the process of making rye bread from whole grain flour	30 июля 2024
Modeling of the baking process of wheat bread with yagel from frozen semi-finished products of high degree of readiness	30 июля 2024
Influence of GTO parameters on technological properties of dry buckwheat grain	30 июля 2024
Substantiation of technological approaches to the production of soybean cereals for the creation of food concentrates	30 июля 2024
Research into the influence of the method of scald preparation used peeled rye flour on its physicochemical properties and the quality of scalded breads	30 июля 2024
By-product of cereal production as a source micronutrients for food fortification	29 июня 2024
The use of amaranth flour to increase the nutritional and energy value of cupcakes	29 июня 2024
Fluidized state as a fundamental factor for effective mixing of ultrafine particles with feed mixture	29 июня 2024
Investigation of the effect of a protein-containing carrot product on wheat flour and semi-finished products	29 июня 2024
Improving of bakery products on leaven with the use of non-traditional raw materials	29 июня 2024
Prospects for the use of raw materials of plant origin to extend the shelf life of bakery products	29 июня 2024
Experimental studies of safe working conditions during fire extinguishing and unloading of storage facilities with plant raw materials at facilities for the storage and processing of plant raw materials	04 июня 2024
Processing of raw and wet buckwheat grain	04 июня 2024
Optimization of flatbread recipe with a source of functional food ingredients	04 июня 2024
Bread with a high content of beta-carotene	04 июня 2024
Investigation of changes in the microbiota of wheat starter cultures on new strains of microorganisms	04 июня 2024
Experimental and analytical studies of the dynamics of hydrogen formation when exposed to vegetable raw materials with water and water-based compounds in the range from normal to temperature flame	25 апреля 2024
The current state and prospects of using technical cannabis in food production	25 апреля 2024
Split pea flour is a promising raw material for food production	25 апреля 2024

Страница 1 из 27