Zobrazeno 1 - 10
of 38
pro vyhledávání: '"rye-wheat bread"'
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 35-40 (2024)
The quality of bread directly depends on several physical and chemical indicators of the quality of flour, which is used in the technology of making products. Various types of flour, phyto-additives, oils, and leavening microorganisms are added to it
Externí odkaz:
https://doaj.org/article/2585cc9bd0e243a787044d52c15b9677
Autor:
Tetyana Semko, Mariia Paska, Olga Ivanishcheva, Liliia Kryzhak, Olena Pahomska, Alla Ternova, Olga Vasylyshyna, Serhii Hyrych
Publikováno v:
Potravinarstvo, Vol 18 (2024)
Today, the need to provide the population with high-quality food products, especially socially vulnerable citizens, requires significant efforts to find raw materials of high nutritional value available for mass consumption and their effective utilis
Externí odkaz:
https://doaj.org/article/f190bf2579e245938e6552a71cfca6ca
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 23, Iss 4, Pp 28-34 (2023)
This article investigates the use of fermented acid whey enriched with mineral elements (magnesium, zinc, and manganese) in the technology of rye-wheat bread. Whey obtained through thermal acid coagulation of milk is a valuable resource that can sign
Externí odkaz:
https://doaj.org/article/8bf76a8847274942bee059a36e5e6aac
Autor:
Zh. M. Kunasheva, M. H. Kodzokova
Publikováno v:
Новые технологии, Vol 18, Iss 4, Pp 102-108 (2023)
In the modern world the food industry faces the main task of providing the population with high-quality food. The use of non-traditional types of raw materials in order to enrich the category of everyday products will contribute to solving this probl
Externí odkaz:
https://doaj.org/article/c1c9260c25014590a6602395f5658f4a
Akademický článek
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Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 24, Iss 97, Pp 14-19 (2022)
The bakery industry is increasingly using technologies that improve the quality of finished products. Such technologies of bread production include technology with the use of natural leavens of spontaneous fermentation, which are made without the add
Externí odkaz:
https://doaj.org/article/9b5138fead4c4c95a2dc24c4f3585525
Autor:
Z. N. Khatko, E. V. Naumova
Publikováno v:
Новые технологии, Vol 0, Iss 1, Pp 75-86 (2020)
Bread is a good alternative to creating functional products, as it is in demand among the entire population. The authors presented the theme of improving the formulation of rye-wheat mini-bread by activating production starters with apple (citrus) pe
Externí odkaz:
https://doaj.org/article/8500639893184a65a9ed68d7bceba255
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Autor:
Iryna Tsykhanovska, Lidiіa Tovma, Tetiana Lazarieva, Olga Blahyi, Alexandr Alexandrov, Mykola Riabchykov, Sergiy Kaplun, Oleh Rikunov, Oleh Smahin
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 1:50-59
Bakery products have an unstable heterogeneous structure that needs stabilization. The nutrient composition of these products, in most cases, is unbalanced: it is characterized by a high content of calories and carbohydrates. At the same time, the co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d110fe17281ead45d49541cc120f678
https://doi.org/10.15587/1729-4061.2023.273933
https://doi.org/10.15587/1729-4061.2023.273933
Autor:
Цихановська, Iрина Василiвна
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Vol. 1 No. 11 (121) (2023): Technology and Equipment of Food Production; 50-59
Eastern-European Journal of Enterprise Technologies; Том 1 № 11 (121) (2023): Технології та обладнання харчових виробництв; 50-59
Eastern-European Journal of Enterprise Technologies; Том 1 № 11 (121) (2023): Технології та обладнання харчових виробництв; 50-59
Bakery products have an unstable heterogeneous structure that needs stabilization. The nutrient composition of these products, in most cases, is unbalanced: it is characterized by a high content of calories and carbohydrates. At the same time, the co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::aeab55ba4c21a8e3c517a240768980e7
http://journals.uran.ua/eejet/article/view/273933
http://journals.uran.ua/eejet/article/view/273933