Research . Technology

The influence of technological parameters on the adhesive properties of semi-finished flour confectionery products	03 апреля 2024
Discrete diffusion with multi-stage mixing dough with an anisotropic internal structure	03 апреля 2024
Modeling of processes filtration of suspensions of mineral substances as test ingredients on a digital model	03 апреля 2024
Investigation of the optimal ratio of aestivum and durum wheat in the pasta recipe	03 апреля 2024
Nutritional value of gluten-free choux semi-finished product based onhemp processing products	03 апреля 2024
Study of the influence of psyllium on the quality of dough and gluten-free bread	03 апреля 2024
Social aspects of changes in consumer preferences in the choice of bakery products	03 апреля 2024
Investigation of the process of forming layered dough preparations by rolling	12 марта 2024
Sugar cookies using barley flour	12 марта 2024
Features of recipes and technology of bread produced during the blockade of Leningrad	12 марта 2024
Optimization of gluten-free muffin technology using electrocontact baking method	01 февраля 2024
Shewhart control charts for study- ing the variability of observations of the falling number	01 февраля 2024
Experimental studies of phlegmatization of combustible gases and extinguishing fires of vegetable raw materials with superheated water vapor and inert gases in silo-type storages	01 февраля 2024
The use of wheat bran in bakery (using the example of challah)	01 февраля 2024
Study of the influence of dry pine extract on the properties of flour and frozen semi-finished products	01 февраля 2024
Development of new starting microbial compositions and study of it influence on the bread quality indicators	01 февраля 2024
The use of seed flour in the production of flour confectionery	07 января 2024
Improvement of the prescription composition of functional grain bread	07 января 2024
Optimization of buckwheat grain husking technology	07 января 2024
Current risks in the field of industrial safety of grain enterprises	07 января 2024
Technological scheme of production of extruded products for glutenfree nutrition	07 января 2024
Technology of high-protein flour in a complete low-power mill	07 января 2024
Development and application of gluten-free flour mixture in the technology of specialized bakery products for baby food	07 января 2024
Technological properties of flour confectionery products with milk thistle fruit meal	04 декабря 2023
Technology and equipment for the production of grain bread pinus pumila	04 декабря 2023

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