Výsledky vyhledávání - "Kuznetsova Lina"

Akademický článek

Study of factors affecting the pathogenic microbiota growth on the surface of thermophilic sourdough and development of methods for its inhibition

Autor: Kuznetsova Lina, Savkina Olesia, Burykina Maria, Lokachuk Marina, Parakhina Olga, Pavlovskaya Elena, Lavrenteva Natalia

Publikováno v: BIO Web of Conferences, Vol 64, p 01021 (2023)

Sourdough is an important ingredient in the breadmaking. In the Baltic countries, Belarus, Ukraine and Russia, thermophilic rye sourdough are widely used, which are prepared using saccharified flour scald (scalded flour) and fermented at elevated tem

Externí odkaz: https://doaj.org/article/01b9ea4922b44297b1f57b9f89c5eea8

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Akademický článek

Development of gluten-free bread biotechnology using fermented scald

Autor: Parakhina Olga, Kuznetsova Lina, Savkina Olesia, Lokachuk Marina, Kostyuchenko Marina, Pavlovskaya Elena, Gavrilova Tamara

Publikováno v: BIO Web of Conferences, Vol 64, p 01009 (2023)

The article is devoted to the development of gluten-free bread technology with scalded flour, fermented by lactic acid bacteria and yeast isolated previously from samples of good quality gluten-free sourdough. The species affiliation of new strains o

Externí odkaz: https://doaj.org/article/e441b9a1121c49ff9ab419f684b6da33

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Akademický článek

Study of the relationship between the quality indicators of flour and its technological properties

Autor: Kuznetsova Lina, Savkina Olesya, Burikina Maria, Parakhina Olga, Nutchina Maria, Lavrenteva Natalia

Publikováno v: BIO Web of Conferences, Vol 48, p 02010 (2022)

This work aimed to study the quality indicators and technological properties of rye and wheat flour. 24 samples of wheat flour and 18 samples of rye flour obtained from different milling companies located in Russia were assessed. No correlation betwe

Externí odkaz: https://doaj.org/article/9e8f6f6276234bdfab5475bcd708ddd7

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Akademický článek

Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread

Autor: Savkina Olesya, Kuznetsova Lina, Parakhina Olga, Lokachuk Marina, Lavrenteva Natalia, Pavlovskaya Elena

Publikováno v: E3S Web of Conferences, Vol 247, p 01059 (2021)

Recycling of substandard bread, technological waste and bread from the distribution network is a promising way of waste management and raw materials saving. In order to optimize the old bread recycling process and to improve the quality of finished p

Externí odkaz: https://doaj.org/article/b3466b6e984d46289fbe9394233bd1ea

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Akademický článek

The way of old bread recycling in the bread making

Autor: Savkina Olesia, Kuznetsova Lina, Lokachuk Marina, Parakhina Olga, Pavlovskaya Elena, Lavrenteva Natalia

Publikováno v: E3S Web of Conferences, Vol 161, p 01082 (2020)

The recycling of non-standard bread (with cracked crust, unsatisfactory mass or non-standard shape) saves natural food resources and provides economic benefits for bakers. The objective of this study was to investigate the impact of recycled old brea

Externí odkaz: https://doaj.org/article/2b16606ffd9b48809e0b54a5136e5800

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