Россия,115093, Москва,
1-й Щипковский пер., 20.

+7 (495) 959-66-49 (редакция/бухгалтерия),
Эл. почта: khleb@khlebprod.ru


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