Results 21 to 30 of about 113,253 (296)
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
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Profil Konsumen dan Pesaing pada “Factory Bakery” [PDF]
, 2015 The purpose of this study was to describe the profile of competitors and consumers in the Factory Bakery. This research was conducted at the Factory Bakery is located at Pogidon Street, Tuminting, Manado.
Katiandagho, T. M. (Theodora) +3 more
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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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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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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
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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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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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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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