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Vol 2, No 2 (2019) TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES Abstract  PDF (Eng)  similar documents
T. V. Savenkova, E. A. Soldatova, S. Yu. Misteneva, M. A. Taleysnik
"... The main recipe component of most types of flour confectionery is wheat flour, the technological ..."
 
Vol 3, No 2 (2020) CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING Abstract  PDF (Eng)  similar documents
T. S. Steinberg, E. P. Meleshkina, O. G. Shvedova, O. V. Morozova, N. S. Zhiltsova
"... the optical properties of flour (semolina) obtained in laboratory and production conditions from durum wheat ..."
 
Vol 6, No 4 (2023) Compositions of enzyme preparations for targeted modification of multicomponent bran Abstract  similar documents
I. S. Vitol, E. P. Meleshkina, L. N. Krikunova
"... enzymatic reactions when using wheat-lentil-flax bran as a substrate. High effectiveness of the developed ..."
 
Vol 7, No 3 (2024) World practice of wheat flour classification Abstract  similar documents
A. V. Baskakov, L. V. Zaytseva, S. Yu. Misteneva, N. V. Ruban
"... of wheat flour. Despite the wide assortment of flour confectionery products on the Russian market, baker’s ..."
 
Vol 3, No 3 (2020) TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTS Abstract  PDF (Eng)  similar documents
G. N. Pankratov, E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, Ju. R. Nagainikova
"... carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax ..."
 
Vol 7, No 4 (2024) Biotechnological aspects of the technology of preparation of grain-fruit wort from wheat grain and blackcurrant cake Abstract  similar documents
E. M. Serba, E. N. Sokolova, L. V. Rimareva, V. V. Ionov, N. I. Ignatova, M. B. Overchenko
"... for the preparation of grain-fruit wort using biotechnological methods for the conversion of polymers of wheat ..."
 
Vol 6, No 1 (2023) Bran from composite grain mixture as an object of deep processing. Part 2. Carbohydrate-amylase and lipid complexes Abstract  similar documents
I. S. Vitol, E. P. Meleshkina, G. N. Pankratov
"... Polycomponent bran obtained by joint grinding of a grain mixture from cereals (wheat), legumes ..."
 
Vol 5, No 4 (2022) Bran from composite grain mixture as an object of deep processing. Part 1. Protein-proteinase complex Abstract  similar documents
I. S. Vitol, E. P. Meleshkina, G. N. Pankratov
"... the joint processing of cereals (wheat), legumes (lentils) and oilseeds (flax), in terms of its chemical ..."
 
Vol 4, No 1 (2021) To the question of determining glycemic index by glucose Abstract  similar documents
I. S. Vitol, E. P. Meleshkina, G. N. Dubtsova
"... . https://doi. org/10.1146/annurev-food-030713–092346 7. Jenkins, D. J. A., Wolever, T. M. S., Taylor, R ..."
 
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