The bakery industry plays a huge role in providing the Russian population with food. Bread in Russia has a special value and the range of bakery products is unusually wide. Continuously new types of baking products are developed. At the same time, production of traditional types of bread is preserved, without which food in Russia is difficult to imagine. Preservation of production, technology and composition traditions of bakery products can be considered as one of the national foundations. Kneading has a special place in the structuring process in the dispersed system, called dough, when as a result of the mechanical connection of fine particulate material - flour and liquid components in the form of emulsions or a true aqueous solution, a...
There was studied dough made from refined white and brown wheat flours of different granulometry by ...
In baking industry the problem of obtaining high-quality bakery products from flour with reduced bak...
Bread dough is a foam and the stability of the gas bubbles towards disproportionation and coalescenc...
Kneading dough has a great influence on the processing of subsequent technological operations of the...
This paper considers the prospects of using phytomaterials to solve the problems of baking industry,...
The purpose of the conducted research was the substantiation of rational concentration of dry protei...
The most important task facing the baking enterprise under market conditions is the production of ba...
Einkorn wheat is a grain crop characterized by the ability not to accumulate heavy metals from the s...
The effects on dough rheology at large deformations in elongational flow and shear flow have been st...
The object of research is biscuit dough using flour from sprouted legumes with varying proportions o...
The experiment included testing of rheological properties of dough as well as the baking quality of ...
This article considers the possibility of replacing part of the wheat flour with cereals made of buc...
The work has been performed on the basis of Department of technology of baking, confectionery, macar...
Compared with other cereals, wheat is special because the dough that it makes, when mixed with water...
The article presents the results of research regarding the effect of 10–20% of extraction cake of oa...
There was studied dough made from refined white and brown wheat flours of different granulometry by ...
In baking industry the problem of obtaining high-quality bakery products from flour with reduced bak...
Bread dough is a foam and the stability of the gas bubbles towards disproportionation and coalescenc...
Kneading dough has a great influence on the processing of subsequent technological operations of the...
This paper considers the prospects of using phytomaterials to solve the problems of baking industry,...
The purpose of the conducted research was the substantiation of rational concentration of dry protei...
The most important task facing the baking enterprise under market conditions is the production of ba...
Einkorn wheat is a grain crop characterized by the ability not to accumulate heavy metals from the s...
The effects on dough rheology at large deformations in elongational flow and shear flow have been st...
The object of research is biscuit dough using flour from sprouted legumes with varying proportions o...
The experiment included testing of rheological properties of dough as well as the baking quality of ...
This article considers the possibility of replacing part of the wheat flour with cereals made of buc...
The work has been performed on the basis of Department of technology of baking, confectionery, macar...
Compared with other cereals, wheat is special because the dough that it makes, when mixed with water...
The article presents the results of research regarding the effect of 10–20% of extraction cake of oa...
There was studied dough made from refined white and brown wheat flours of different granulometry by ...
In baking industry the problem of obtaining high-quality bakery products from flour with reduced bak...
Bread dough is a foam and the stability of the gas bubbles towards disproportionation and coalescenc...