Determination Of Consumer Preferences Of Different Groups Of Food [PDF]
, 2020 Marketing research of consumer preferences of consumers when purchasing various groups of food products are conducted, the factors affecting respondents when purchasing food products are studied.
Biletska, Y. (Yana) +2 more
core +3 more sources
Bread Production and Bakery Products in Russia: Current State and Prospects [PDF]
Техника и технология пищевых производств, 2019 The transformation of the Russian economy has led to a significant reduction in the production of bread and bakery products. The recent years have seen a groing competition between retail chains, mini-bakeries, and bakeries. The present research features
Kiryuhina A. +2 more
doaj +1 more source
Research Progress in the Bakery Reformulation for Health and Nutrition
Shipin gongye ke-ji, 2023 Bakery products are taking an increasingly high percentage in the diet of Chinese residents. However, bakery foods are high in energy density and low in nutrient density, which does not meet people’s requirement for a healthy diet.
Xingdi JI +5 more
doaj +1 more source
Three Seas Economic Journal, 2021 Bread and bakery products are the traditional main component of the Ukrainian market basket. However, in recent years, there has been an annual reduction in the consumption of bakery products.
Hanna Maiboroda
doaj +1 more source
The use of topinambur (Jerusalem artichoke) syrup to improve the nutritional value and quality of bakery products [PDF]
BIO Web of Conferences, 2023 The paper analyzes the effect of inulooligosaccharide syrup made from topinambur (Jerusalem artichoke) in an amount of 5, 10, and 15% by flour weight on organoleptic, physical and chemical quality indicators, nutritional value and storage stability of ...
Tyurina Irina +4 more
doaj +1 more source
Effect of walnut flour (Juglans spp.) addition on wheat bread crumb porosity [PDF]
BIO Web of ConferencesBread is one of the most consumed foods globally and incorporating walnut flour will enhance its nutritional value by including biologically active components.
Chochkov Rosen, Dimitrov Nikolay
doaj +1 more source
Effect of long, low-temperature fermentation on properties of dough and quality of rich bakery products made from wheat flour [PDF]
BIO Web of Conferences, 2023 The paper reports the findings obtained in the study of the effect of long, low-temperature fermentation on properties of dough and quality of rich bakery products made from wheat flour.
Kostyuchenko Marina +4 more
doaj +1 more source
Examination of some technological properties of lactic acid bacteria of the genera Lactiplantibacillus and Levilactobacillus isolated from spontaneously fermented sourdough. Part 2: Antimicrobial activity against saprophytic microorganisms [PDF]
BIO Web of ConferencesA positive effect of sourdough application in bread production is an extension of the shelf life of the finished bread due to inhibition of saprophytes by lactic acid bacteria (LAB) from the composition of the sourdough starters.
Prasev Ivan +5 more
doaj +1 more source
International Journal of Food Science, 2022 The research was aimed at developing recipes for buns studying the nutritional value of securities. In the work, an assortment of bakery products was developed from flour, composite mixtures of leguminous crops and dry powders of sugar beets. As a result,
Bayan Zh. Muldabekova +5 more
doaj +1 more source
Evaluation of different methods of control of quality of grain raw materials
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького: Серія Ветеринарні науки, 2020 The article highlights the need of the control of the quality of grain raw materials, because the increasing of the competitiveness of the grain industry is one of the leading in the national agrarian economy of Ukraine and largely its determines the ...
G. V. Kushnir +8 more
doaj +1 more source