Research . Technology

Modern sourdough starter microbial compositions for bread making	10 мая 2023
Producing flakes of increased biological value from soybean grain	10 мая 2023
Forecasting the degree of contamination of bakery products under the conditions of the use of poisonous substances	10 мая 2023
Verification of the hypothesis of the membership of samples of paired observations of the falling number of one general population	10 мая 2023
Optimization of buckwheat grain steaming regime	10 мая 2023
Development of express method of near-infrared spectroscopy to determine moisture, protein, gluten amount	10 мая 2023
Investigation of changes in the qualitative composition of white lupin beans (Lupinus albus) during barohydrothermal treatment	07 апреля 2023
Constructing a confidence interval for the general average of the falling number using chebyshev inequality	07 апреля 2023
The effects of flour from light-grain rye and vegetable processing products on the antiradical activity of shortbread cookies	07 апреля 2023
Optimization of technology for the production of bread with the addition of apple using the electrocontact method of	07 апреля 2023
Analysis of the amino acid composition of flour from soy extrudate	07 апреля 2023
Chickpea bread	06 марта 2023
Method for producing gluten-free bakery products based on amaranth flour	06 марта 2023
The development of spore microflora on the surface of the thermophilic starter culture of the first phase of the breeding cycle. Causes and methods of inhibition	06 марта 2023
Influence of microwave modes on the process of germination of flax seeds used for enrichment of products	30 января 2023
Lgranulometric composition of wheat flour and the quality of the cupcakes	30 января 2023
Use of abrasive wheels for peeling buckwheat grains	30 января 2023
Evaluation of the influence of food ingredients from rosehips on the main raw material for flour confectionery and bakery products	30 января 2023
Use of the complex food additive «Constanta» to increase the microbiological stability of wheat bread	30 января 2023
Comparative assessment of wheat-rye sourdough bread quality	30 января 2023
Modeling of the recipe of flour confectionery with the use of vegetable raw materials	28 декабря 2022
Development of automated control system of elevator complex	28 декабря 2022
The use of a complex grain additive in the technology of wheat flour bread on a starter culture of spontaneous fermentation	28 декабря 2022
The most important changes in the regulatory documents regulating the quality and safety of grain and its processed products for the last two years	28 декабря 2022
Risk-oriented approaches to the justification of shelf life flour products	01 декабря 2022

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