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
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
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
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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.
doaj +1 more source