Development of gluten-free bread biotechnology using fermented scald [PDF]
BIO Web of Conferences, 2023 The article is devoted to the development of gluten-free bread technology with scalded flour, fermented by lactic acid bacteria and yeast isolated previously from samples of good quality gluten-free sourdough.
Parakhina Olga +6 more
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Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread [PDF]
E3S Web of Conferences, 2021 Recycling of substandard bread, technological waste and bread from the distribution network is a promising way of waste management and raw materials saving.
Savkina Olesya +5 more
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Study of factors affecting the pathogenic microbiota growth on the surface of thermophilic sourdough and development of methods for its inhibition [PDF]
BIO Web of Conferences, 2023 Sourdough is an important ingredient in the breadmaking. In the Baltic countries, Belarus, Ukraine and Russia, thermophilic rye sourdough are widely used, which are prepared using saccharified flour scald (scalded flour) and fermented at elevated ...
Kuznetsova Lina +6 more
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Application of textured wheat flour in bakery technology [PDF]
BIO Web of Conferences, 2023 The paper presents the study results on the effect of textured wheat flour on organoleptic, physical and chemical, and microbiological quality indicators, and storage stability of bakery products. The study objects were samples of bakery products made by
Martirosyan Vladimir +4 more
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Study of the relationship between the quality indicators of flour and its technological properties [PDF]
BIO Web of Conferences, 2022 This work aimed to study the quality indicators and technological properties of rye and wheat flour. 24 samples of wheat flour and 18 samples of rye flour obtained from different milling companies located in Russia were assessed.
Kuznetsova Lina +5 more
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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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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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Methodology of instrumental control of bakery crumb characteristics [PDF]
BIO Web of Conferences, 2023 The article uses a comprehensive approach to instrumental control of the parameters of the texture of the crumb of bakery products: hardness, hardness index, elasticity, strength, cohesion, as well as the amount of mechanical energy expended during the ...
Chernykh Valery, Baluyan Khachatur
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Extract and Powder of Epilobium Angustifolium in Bakery Products [PDF]
Техника и технология пищевых производств, 2020 Introduction. The modern food industry is currently facing the problem of the appropriate use of inexpensive and affordable domestic plant materials as an important source of vital substances.
Nevskaya E., Zueva A., Belyaev A.
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How bakery industry is changing to comply with new consumer trends on sustainability and eco-consciousness [PDF]
BIO Web of Conferences, 2023 The paper provides the main features of the requirements of sustainable development for baking industry to comply with new trend of consumer demand, especially in cohorts of millenials and zoomers, The authors analyzed the best practices of market ...
Shaposhnikov Igor +4 more
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