Zobrazeno 1 - 10
of 31
pro vyhledávání: '"D. Zhygunov"'
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 23, Iss 3, Pp 17-22 (2024)
At the origin of wheat-spelt breeding in Ukraine is the outstanding scientific breeder Fedir Pariy. As of today, seven varieties of wheat-spelt have been entered into the Register of plant varieties suitable for distribution in the territory of Ukrai
Externí odkaz:
https://doaj.org/article/712e84a536014265be20095534d44cea
Autor:
D. Zhygunov, S. Sots, H. Zhyhunova, Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang, Xiyan Li
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 23, Iss 1, Pp 4-13 (2023)
This article presents the results of a study of the quality indicators of flour streams, which affect the formation of the water absorption capacity of the final flour. The studies were carried out on five mills with a productivity of 60 to 300 tons
Externí odkaz:
https://doaj.org/article/4e82a5e096284972a0850547e66e1f75
Autor:
D. Zhygunov, S. Sots, Y. Barkovska, Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang, Xiyan Li
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 17, Iss 1 (2023)
The bakery industry requires specific quality flours to manufacture different products. For the production of frozen products, strong flour with specific quality indicators is required, which is caused by the deterioration of the structural and mecha
Externí odkaz:
https://doaj.org/article/332a5334351f4e3a845ccff01f18cb60
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 21, Iss 3, Pp 12-20 (2022)
The most common in Ukraine today is the use of a synthetic group of technological additives used in flour mills, bakeries, confectioneries, etc. However, more promising and natural is the group of herbal supplements. The article analyzes the influenc
Externí odkaz:
https://doaj.org/article/0018fe562e6d4dcd99d6730dec57bdac
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 4 (2022)
The article shows the benefits of consuming wholemeal products. However, the level of consumption of these products is low. The reason is primarily the low quality of products: the rough structure of the crumb, rapid hardening. Therefore, there is a
Externí odkaz:
https://doaj.org/article/9f941f08e55d49d9a6c214b77d4ba9f4
Autor:
D. Zhygunov, S. Sots, Y. Barkovska, Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang, Xiyan Li
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 16, Iss 1 (2022)
For the widespread introduction of different species of wheat into processing, it is necessary to understand the features of the physicochemical properties of these wheats, which determine the behavior of the grain during its milling and the obtainin
Externí odkaz:
https://doaj.org/article/27f7a9bc97b248f48a36c821e980e40a
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 20, Iss 1, Pp 23-30 (2020)
Practice of processing of new types of wheat is widespread in the world, but it’s almost unknown in the CIS countries, because selection for many years aimed at obtaining exclusively high protein bread-baking varieties of wheat. But not known what
Externí odkaz:
https://doaj.org/article/5c9e761c890843eea1ce0b14df55efe2
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 19, Iss 4, Pp 17-21 (2020)
The article is devoted to rationale the need of expand the range of flour products and increase its nutritional and biological value by the whole wheat flour production. The article shows the main tasks and problems facing the modern grain processing
Externí odkaz:
https://doaj.org/article/ed7fe583aea24e92a128b077ea57581b
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 1 (2021)
One of the ways to solve the problem of deteriorating human health can be the widespread use of plant products, among which the most valuable are vegetable oils, including amaranth oil. It contains a complex of vitamins, micro- and macroelements, uns
Externí odkaz:
https://doaj.org/article/553aa7eaf24b485dba18736b28258ddf
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 4 (2020)
The technological properties of full-fat amaranth flour depend on the varietal characteristics of the Ukrainian amaranth grain and differ significantly from amaranth flour from flakes and amaranth flour from groats. In comparison with patent wheat fl
Externí odkaz:
https://doaj.org/article/6925104324ff4927b41522ba2dcbaa48