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27.599  Articles
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The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat do... see more

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat do... see more

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat do... see more

We studied influence of the polyfunctional food supplement "Magnetof??d" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetof??d" on the technological parameters o... see more

The influence of the polyfunctional food additive "Magnetofood" on the yield, batching, shrinkage, as well as physicochemical, microbiological, organoleptic parameters of wheat–rye bread" Kharkiv Rodnichok " enriched with this additive was investigated. T... see more

We studied influence of the polyfunctional food supplement "Magnetof??d" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetof??d" on the technological parameters o... see more

We studied influence of the polyfunctional food supplement "Magnetof??d" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetof??d" on the technological parameters o... see more

Today in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don’t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources, fu... see more

Under modern conditions, creation of new high effective technologies of bread is connected with a necessity of solving a problem of the products quality at the discrete work of enterprises: at processing raw materials (flour) with decreased properties in ... see more

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