Zobrazeno 1 - 10 of 110 pro vyhledávání: '"I.A. Nikitin"'
1
Possibilities of using infrared radiation in the food industry when processing raw materials for bakery production
Autor: A.N. Yakovlev, I.A. Nikitin, I. P. Mitrofanova
Publikováno v: Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products). :87-93
The article provides an overview of studies on the use of infrared radiation in the food industry. Examples of its effect on the quality of wheat grain, as well as baking properties and microbiological contamination of wheat flour are considered. The
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e1c10627458186f6469d8b5de375f237
https://doi.org/10.33920/igt-01-2102-01
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2
Technology of biscuits with a balanced fatty acid composition
Autor: N.G. Ivanova, G.A. Shinov, I.A. Nikitin, G.V. Posnova
Publikováno v: Khleboproducty. 30:34-39
The article presents the results of research on the development of the technology of biscuits using non-traditional plant raw materials. In the course of the work, the replacement of a part of the premium wheat flour in the dairy crust recipe with a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dd32e18123933e0814536efafb6bfb90
https://doi.org/10.32462/0235-2508-2021-30-11-34-39
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4
Market trends and new development of gluten‑free products
Autor: V.S. Belova, D.A. Velina, I.A. Nikitin, Sh. Mutallibzoda
Publikováno v: Khleboproducty. 30:21-25
A review of the gluten‑free food market was carried out, which showed that the growth potential of the Russian market is quite high. Three main types of diseases associated with a reaction to gluten have been identified: autoimmune celiac disease (
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::38928678f3ab5b0d8d46fc23bc76013c
https://doi.org/10.32462/0235-2508-2021-30-3-21-25
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5
The use of non-traditional raw materials in the technology of cupcake for pregnant women
Autor: M.V. Klokonos, I.A. Nikitin, N.A. Berezina, N.G. Ivanova, S.N. Tepfikova
Publikováno v: Khleboproducty. 29:36-39
The article presents the results of research on the development of a technology for low-sugar cake with the use of date syrup and avocado puree intended for nutrition of pregnant women. Based on the storage capacity results, it was found that the wei
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b2ce292ed348b1960ba9cfae15557521
https://doi.org/10.32462/0235-2508-2020-29-12-36-39
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