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7.507  Articles
1 of 752 pages  |  10  records  |  more records»
Dry whey enriched with magnesium and manganese (DW) that contains protein in the amount of 13 %, and a whey protein concentrate (WPC) with a protein content of 65 %, have been chosen as functional bases in the production of complex baking improvers with a... see more

Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fat... see more

Elderly people’s ration must necessarily include bakery, enriched with food fibers, of yesterday baking. To improve their quality and increase their storage life, the complex bakery improver (CBI) “Freshness” was elaborated. The base of the complex improv... see more

The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products. Research is conducted to determine the effect of spiciness cinnamo... see more

Model experiments were carried out to establish the effect of flax seeds on the processes that form and mature wheat-flour dough. The study objects were wheat flour of the highest grade (control) and a mixture of wheat flour of the highest grade and whole... see more

The development of a complex bakery improver "Freshness CDP SUPER" (Ukraine) to slow down the staling of products developed for accelerated technologies is urgent. It contains nutritional supplements with GRAS status. Whey protein concentrate "CDP-UV-65" ... see more

Model experiments were carried out to establish the effect of flax seeds on the processes that form and mature wheat-flour dough. The study objects were wheat flour of the highest grade (control) and a mixture of wheat flour of the highest grade and whole... see more

Elderly people’s ration must necessarily include bakery, enriched with food fibers, of yesterday baking. To improve their quality and increase their storage life, the complex bakery improver (CBI) “Freshness” was elaborated. The base of the complex improv... see more

The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products. Research is conducted to determine the effect of spiciness cinnamo... see more

1 of 752 pages  |  10  records  |  more records»