Zobrazeno 1 - 10
of 20
pro vyhledávání: '"E. A. Pyanikova"'
Publikováno v:
Proceedings of the Voronezh State University of Engineering Technologies. 84:105-111
Flour confectionery semi-finished products, which are delicious and have a high nutritional value, are always popular with people of all ages. Cake is one of the favorites and most common flour confectionery products for consumers all over the world.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9487c4e2d15e9ad1a123de4b8ad4b7f8
https://doi.org/10.20914/2310-1202-2022-1-105-111
https://doi.org/10.20914/2310-1202-2022-1-105-111
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 4, Pp 63-69 (2022)
Technological parameters for the production of gluten-free biscuits have been developed. wheat flour containing gluten has been replaced with gluten-free oat and corn flour. Also, eggs or melange traditionally used for biscuits were replaced with chi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::caff1724f13652c8f6e3fa4e3d1a6bf9
https://doi.org/10.20914/2310-1202-2021-4-63-69
https://doi.org/10.20914/2310-1202-2021-4-63-69
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 2, Pp 79-86 (2021)
One of the most effective and cost-effective ways to provide the population with important nutrients is the fortification of mass-consumption products. Bakery products are products of regular consumption in the diet. An integrated approach to solving
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a57794c2a13fcd4ffc882d818c960e08
https://www.vestnik-vsuet.ru/vguit/article/view/2762
https://www.vestnik-vsuet.ru/vguit/article/view/2762
Autor:
M. A. Zaikina, A. E. Kovaleva, E. A. Pyanikova, E. V. Ovchinnikova, S. N. Kobchenko, E. D. Tkacheva
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 1, Pp 233-239 (2021)
One of the promising directions in baking at present is the replacement of wheat flour in the production of bread and bakery products with other types of raw materials. A study of the influence of secondary apple raw materials (frozen apple pomace) o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd8d69c48d74e09508507f3bcaeb6fb9
https://www.vestnik-vsuet.ru/vguit/article/view/2739
https://www.vestnik-vsuet.ru/vguit/article/view/2739
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 202-206 (2021)
Currently, a promising direction in baking is the introduction of microelements such as iodine into the recipe of bread and bakery products. The presence of iodine in the formation of the thyroid hormone determines its biological role. This trace ele
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::127761465ef611b46a47ca91c2c4e794
https://doi.org/10.20914/2310-1202-2020-4-202-206
https://doi.org/10.20914/2310-1202-2020-4-202-206
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 3, Pp 200-207 (2020)
The influence of secondary apple raw materials (apple pomace powder and frozen apple pomace) on the organoleptic (shape, surface, color, level of baking and mixing, porosity, taste, odor) and physicochemical quality indicators (moisture, acidity and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c43a2d5668f38c80ed7f93f6f54b2ab1
https://doi.org/10.20914/2310-1202-2020-3-200-207
https://doi.org/10.20914/2310-1202-2020-3-200-207
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 2, Pp 61-66 (2020)
The effect of apple raw material (powder from apple pomace and frozen apple pomace) on the duration of individual operations of the technological process of the straight method of wheat bread production, such as the kneading duration, the number of p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::deedd55fd375d7f327fab29af959516d
https://www.vestnik-vsuet.ru/vguit/article/view/2474
https://www.vestnik-vsuet.ru/vguit/article/view/2474
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 1, Pp 157-163 (2020)
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 4, Pp 122-130 (2020)
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 4, Pp 122-130 (2020)
This study presents the results of the effect of a dry powder obtained from Antonovka apples growing in the Kursk region on the composition of sugars in crispbread. In the crispbread recipe, whole wheat and rye flour was partially replaced by apple p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89853a3c9cd4639218510ddce7809259
https://www.vestnik-vsuet.ru/vguit/article/view/2441
https://www.vestnik-vsuet.ru/vguit/article/view/2441
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1112:012058
The program for the development of sustainable food systems is aimed primarily at providing the population with affordable, safe and nutritious foods. Improvement in quality can be achieved by gradually reformulating food products, increasing their n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c708e6587ad9fd270d9df35e7d8fdde
https://doi.org/10.1088/1755-1315/1112/1/012058
https://doi.org/10.1088/1755-1315/1112/1/012058
Autor:
A. E. Kovaleva, E. A. Pyanikova
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 2, Pp 139-146 (2019)
The results of the influence of the dry powder of the fruits of the Aronia on consumer properties of biscuits, in which wheat flour of the highest grade was replaced with oat flour and, in turn, part of the oat flour - 5, 10 and 15% of fruit powder a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::615fb2f63ce1ab4abeb44071903d7110
https://doi.org/10.20914/2310-1202-2019-2-139-146
https://doi.org/10.20914/2310-1202-2019-2-139-146