Results 11 to 20 of about 56,395 (311)
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.
doaj +1 more source
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
doaj +1 more source
Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation
Вавиловский журнал генетики и селекции, 2022 The article is devoted to the study of the microbiome of spontaneously fermented sourdoughs. The aim of the work was to study the influence of the technological parameters of sourdough propagations on the taxonomic structure of the microbiome of ...
V. K. Khlestkin +5 more
doaj +1 more source
Healthy Bakery Composite Mixes [PDF]
Техника и технология пищевых производств, 2019 Introduction. Bread and bakery are products of mass consumption. However, bread can hardly be considered as a perfectly balanced healthy product. To improve the quality of bread and bakery products, it is necessary to develop new formulations of baking ...
Nevskaya E. +5 more
doaj +1 more source
Key Operation Parameters of the Vibration Mixer in the Production of Flour Baking Mixes [PDF]
Техника и технология пищевых производств, 2019 Food is one of the major health-determining factors. Thus, any product should be of high quality and contain valuable substances. Therefore, the authors selected a flour baking mix with a high content of protein to determine the key operation parameters ...
Borodulin D. +5 more
doaj +1 more source
Colour of baked products during baking [PDF]
Czech Journal of Food Sciences, 2000 The parameters of the colour of the surface of bakery products – brightness L*, a* for red and b* for yellow colour – were measured at different temperature regimes. The parameters were found to change during the time of baking. There is a considerable decrease in brightness L* and an increase in parameters a* and b* under the regime of temperature ...
P. Novotná, A. Landfeld
openaire +2 more sources
Consumer Baking Company in Paterson, New Jersey [PDF]
, 1932 Consumers Baking Company produers of Wonder bread, 534 Ellison Place, circa ...
core +1 more source
METHOD FOR CLEANING AMARANTH SEEDS FROM IMPURITIES [PDF]
Техника и технология пищевых производств, 2017 The article is devoted to the development of a method for cleaning of amaranth seeds from impurities to prepare them for grinding into food grade flour. The method of air-sieve cleaning amaranth grain takes into account the size and content of individual
Shmalko N.A., Smirnov S.O.
doaj +1 more source
Effects of Baking and Frying on the Protein Oxidation of Wheat Dough
Foods, 2023 Protein oxidation caused by food processing is harmful to human health. A large number of studies have focused on the effects of hot processing on protein oxidation of meat products.
Ru Liu +4 more
doaj +1 more source