Zobrazeno 1 - 4
of 4
pro vyhledávání: '"E. D. Tkacheva"'
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
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 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