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Assessment of rheological properties of dough and quality indicators of finished bakery products using water-ethanol extracts from far Eastern raw materials 远东原料水乙醇提取物对面团流变特性及烘焙成品质量指标的评价
Khleboproducty Pub Date : 2020-01-01 DOI: 10.32462/0235-2508-2020-29-1-60-64
E. S. Smertina
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引用次数: 0
Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition 新微生物组成的无麸质酵母烘焙产品的生物技术研究进展
Khleboproducty Pub Date : 2020-01-01 DOI: 10.32462/0235-2508-2020-29-12-59-63
O. Parakhina, M. Lokachuk, L. Kuznetsova, E. Pavlovskaya, O. Savkina, T. Gavrilova
{"title":"Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition","authors":"O. Parakhina, M. Lokachuk, L. Kuznetsova, E. Pavlovskaya, O. Savkina, T. Gavrilova","doi":"10.32462/0235-2508-2020-29-12-59-63","DOIUrl":"https://doi.org/10.32462/0235-2508-2020-29-12-59-63","url":null,"abstract":"The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86034513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Influence of shelf life on flour quality indicators 货架期对面粉品质指标的影响
Khleboproducty Pub Date : 2020-01-01 DOI: 10.32462/0235-2508-2020-29-12-40-43
I. V. Fedorovich, M. A. Yanova, E. N. Oleinikova
{"title":"Influence of shelf life on flour quality indicators","authors":"I. V. Fedorovich, M. A. Yanova, E. N. Oleinikova","doi":"10.32462/0235-2508-2020-29-12-40-43","DOIUrl":"https://doi.org/10.32462/0235-2508-2020-29-12-40-43","url":null,"abstract":"Samples of flour from grain crops (wheat, rye) of the enterprise LLC «Zernoprodukt» of Minusinsk region were investigated in terms of quality. The tendencies of a decrease in the content of protein and sugar and an increase in the content in the process of the studied flour were revealed. It has been established that compliance with temperature parameters, sanitary standards and other required flour conditions at the enterprise requires the quality characteristics of flour throughout the entire storage period. It has been determined that changes in quality indicators are associated with enzymes in its composition, which cause natural biochemical processes.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79723816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Assessment of prospects and possible risks of application of red seaweed processing products as ingredients of bakery products 红藻加工产品作为烘焙食品原料的应用前景及可能的风险评估
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-28-11-48-51
L. N. Fedyanina, V. Lyakh, E. O. Koptienko, E. S. Smertina
{"title":"Assessment of prospects and possible risks of application of red seaweed processing products as ingredients of bakery products","authors":"L. N. Fedyanina, V. Lyakh, E. O. Koptienko, E. S. Smertina","doi":"10.32462/0235-2508-2019-28-11-48-51","DOIUrl":"https://doi.org/10.32462/0235-2508-2019-28-11-48-51","url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75403720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Influence of apple and pumpkin powders on the quality of bread during storage 苹果、南瓜粉对面包贮藏品质的影响
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-28-3-48-49
O. Perfilova
{"title":"Influence of apple and pumpkin powders on the quality of bread during storage","authors":"O. Perfilova","doi":"10.32462/0235-2508-2019-28-3-48-49","DOIUrl":"https://doi.org/10.32462/0235-2508-2019-28-3-48-49","url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74906519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Enrichment of bakery products with micronutrients: international experience and new trends 用微量营养素丰富烘焙产品:国际经验和新趋势
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-29-7-36-41
M. Kostyuchenko, V. M. Kodentsova, L. N. Shatnuk
{"title":"Enrichment of bakery products with micronutrients: international experience and new trends","authors":"M. Kostyuchenko, V. M. Kodentsova, L. N. Shatnuk","doi":"10.32462/0235-2508-2019-29-7-36-41","DOIUrl":"https://doi.org/10.32462/0235-2508-2019-29-7-36-41","url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81895823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Agrostrazh protects the grain from pests and saves it in the form of organic products Agrostrazh保护谷物免受害虫侵害，并将其以有机产品的形式保存下来
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-28-12-60-61
G. Zakladnoy, All-Russian Scientific
{"title":"Agrostrazh protects the grain from pests and saves it in the form of organic products","authors":"G. Zakladnoy, All-Russian Scientific","doi":"10.32462/0235-2508-2019-28-12-60-61","DOIUrl":"https://doi.org/10.32462/0235-2508-2019-28-12-60-61","url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"17 3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78162208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Study of the effect of hawthorn fruit on the quality and competitiveness of gingerbread 山楂果对姜饼品质及竞争力的影响研究
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-28-9-64-67
Y. Nasyrova, M. Y. Kiseleva
{"title":"Study of the effect of hawthorn fruit on the quality and competitiveness of gingerbread","authors":"Y. Nasyrova, M. Y. Kiseleva","doi":"10.32462/0235-2508-2019-28-9-64-67","DOIUrl":"https://doi.org/10.32462/0235-2508-2019-28-9-64-67","url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"96 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83935123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Assessment of methods for determining the volume of bakery products 烘焙产品体积测定方法的评价
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-28-2-44-46
A. Markov, Yu. V. Markova, A. Romanov
{"title":"Assessment of methods for determining the volume of bakery products","authors":"A. Markov, Yu. V. Markova, A. Romanov","doi":"10.32462/0235-2508-2019-28-2-44-46","DOIUrl":"https://doi.org/10.32462/0235-2508-2019-28-2-44-46","url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"93 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83339702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparison of quality indicators of bakery products baked by convection and electrocontact methods 对流法和电接触法烘焙烘焙产品质量指标的比较
Khleboproducty Pub Date : 2019-01-01 DOI: 10.32462/0235-2508-2019-28-9-56-60
F. Khuzin, T. Yamashev, A. Kanarskiy, V. M. Gematdinova
{"title":"Comparison of quality indicators of bakery products baked by convection and electrocontact methods","authors":"F. Khuzin, T. Yamashev, A. Kanarskiy, V. M. Gematdinova","doi":"10.32462/0235-2508-2019-28-9-56-60","DOIUrl":"https://doi.org/10.32462/0235-2508-2019-28-9-56-60","url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83445033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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