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
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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
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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
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Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Control
, 2023 Sensory tools are valuable for product innovation, quality control, evaluating changes in shelf life, and assessing the effects of ingredients and processes on food product characteristics and/or consumer opinions, as well as gaining insight into the ...
Santos, Fernanda Garcia +8 more
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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
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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
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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
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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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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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