The use of celery stalks powder of infrared drying in bakery products [PDF]
E3S Web of Conferences, 2021 Celery stalks are a source of useful nutritional substances. However, their shelf-life is short, so processing them into the powder of infrared (IR) drying is the optimal way to keep their useful properties.
Kopylova Anastasiia V. +4 more
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Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]
, 2019 Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
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Analysis of Factors Affecting Millennial consumers’ Demand for halal Bread Products
Модернизация, инновация, развитие, 2019 Purpose: this study aimed to examine the factors affecting millennial consumers’ demand for halal labeled bakery products (sweet bread).Methods: this research used a quantitative approach to estimate the dominant factors affecting Muslims’ demand, based ...
Ludiah Oktavia +2 more
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Developing Safe Foods as a Competitive Mechanism
BIO Web of Conferences, 2021 This article presents the results of a study of safety indicators, nutritional value and sales of bakery products obtained using progressive baking technologies. The purpose of the research is to determine the feasibility of production and sale of bakery
Vasyukova Anna +4 more
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Quality and safety management at bakeries [PDF]
BIO Web of Conferences, 2022 For bakeries, the main task is to produce bread of the best quality. In order to do this, the company must control the batches of incoming raw materials, semi-finished products and finished products.
Bukhovets Valentina +2 more
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Technology of bakery products from buckwheat flour, research of their quality and safety
Алматы технологиялық университетінің хабаршысы, 2021 This article presents the results of scientific research on the development of the technology of bakery products from buckwheat flour. Organoleptic, physico-chemical and safety indicators were studied.
A. B. Nurysh
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Apple pomace powder as natural food ingredient in bakery jams [PDF]
, 2014 The aim of the present study was to investigate whether apple pomace powder produced by a simple drying method is suitable for replacing pectin in bakery jam products. Rheological properties of bakery jams were tested by oscillatory tests using amplitude
B. Szabó-Nótin +19 more
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New Production Technology for Nutritionally Enhanced Bakery Products [PDF]
Техника и технология пищевых производств, 2019 The paper features nutritionally enhanced bakery products. N.I. Vavilov Saratov State Agricultural University conducts a series of research on the development of accelerated technologies for nutritionally enhanced bakery products.
Bukhovets V., Yefimova D., Davydova L.
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Development of symbiotic starters of lactic acid bacteria, propionic acid bacteria and yeast for sourdough for bread and bakery products and their probation in industrial conditions [PDF]
BIO Web of ConferencesSourdough starter development includes examination of potential strains of lactic acid bacteria (LAB), propionic acid bacteria and yeasts, selection of suitable strains, development of combinations and examination of the relationships between the strains
Prasev Ivan +6 more
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Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments [PDF]
Техника и технология пищевых производств, 2020 Introduction. Shock freezing is widely used in food industry. However, it is not popular with public catering enterprises that produce their own bread and bakery products.
Roshchyna Alena V. +4 more
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