Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Savkina Olesia"'
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
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
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
Autor:
Smyatskaya, J., Savkina, Olesia, Kuznetsova, Lina, Lokachuk, Marina, Parakhina, Olga, Pavlovskaya, Elena, Lavrenteva, Natalia
Publikováno v:
E3S Web of Conferences; 4/15/2020, Vol. 161, p1-7, 7p