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59.202  Articles
1 of 5.921 pages  |  10  records  |  more records»
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

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

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

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

It is urgent to enrich floury products with vegetable magnesium sources. One of such plants is garden spinach – one-year plant, a representative of Spinacia genus. For this aim, there were studied functional-technological properties of wholegrain flour fo... see more

The aim of the work is to elaborate effective methods that characterize mashes of semi-products with potato fiber after thermal processing for avoiding excessive densification of products and stabilization of qualimetric parameters.The article presents ma... see more

The aim of the work is to elaborate effective methods that characterize mashes of semi-products with potato fiber after thermal processing for avoiding excessive densification of products and stabilization of qualimetric parameters.The article presents ma... see more

1 of 5.921 pages  |  10  records  |  more records»