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Loosening of the dough. Bread without yeast – the truth and fiction 面团松动。无酵面包——真实与虚构
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-28-1-40-43
O. Savkina, L. Kuznetsova, M. Lokachuk, E. N. Pavloskaya, G. D. Lepina
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引用次数: 0
The use of products of processing of Jerusalem artichoke in bread products 耶路撒冷洋蓟加工产品在面包制品中的应用
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-28-11-57-59
T. Anikienko, A. Vasiliev
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引用次数: 0
Device for intensification of bread cooling in special conditions 特殊条件下面包冷却强化装置
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-28-6-48-51
O. Nikolyuk
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引用次数: 0
Technology of flour confectionery products for people with impaired metabolism of gluten 麸质代谢障碍者用面粉糖果制品技术
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-28-3-53-56
I. Nikitin, N. G. Ivanova, E. S. Starostina, В. Я. Черных
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引用次数: 1
Analysis of the application of International standards DEMETER 国际标准DEMETER的应用分析
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-29-7-30-31
T. Anikienko
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引用次数: 3
The influence of the color of the base material with the addition of corn flour to assess the quality and safety of pasta 用添加玉米粉对基材颜色的影响来评价面食的质量和安全性
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-28-2-54-55
E. Strigulina
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引用次数: 0
Hydrothermal processing of oat grain with vacuum humidification 真空加湿法热液处理燕麦颗粒
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-28-10-53-55
Osama I A Soltan, L. V. Anisimova
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引用次数: 0
Design of food mixtures for people who have a predisposition to violation of bone mineral density 为易违反骨密度的人设计食物混合物
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-28-11-44-47
I. Nikitin, D. Velina, M. Klokonos, N. G. Ivanova, M. Khairullin, Sh. Mutallibzoda
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引用次数: 0
Baking properties of flour from grain of the low pentazan variety rye Bereginya 低pentazan黑麦品种Bereginya谷物面粉的烘烤特性
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-28-6-36-39
N. S. Lavrent’eva, L. I. Kuznetsova, T. Gavrilova, O. Solodukhina
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引用次数: 0
Influence research of yams powder on properties of the dough and quality factors of bakery products from wheat flour 山药粉对小麦粉烘焙产品面团性质及品质因素的影响研究
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-28-1-49-52
V. Sagi, G. G. Yusupova, E. Nevskaya
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引用次数: 0
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